Sweet Potato Salad


  • 1 mild onion, peeled and chopped
  • 5 tablespoons olive oil
  • good pinch of powdered saffron
  • 1 teaspoon grated fresh ginger, or ½ teaspoon powdered ginger
  • 1 teaspoon each paprika and powdered cumin
  • 1 teaspoon each chopped parsley and coriander
  • 1 tablespoon grated lemon zest, or chopped pickled lemon
  • 500 g (1 lb) sweet potatoes, peeled and diced
  • 100 mls (4 oz) water
  • juice of half a lemon


Gently fry the onion in the oil until wilted with the spices, herbs and lemon zest, then add the sweet potatoes and enough water to half cover them.

Cook until the potatoes are done and the sauce reduced by half, and stir in the lemon juice before serving.