This dish is a delicious accompaniment to the Harissa Lamb Racks (or any meat you have lying around in the fridge)! Save a bit and it makes a nice lunch, particularly if you’ve had a morning workout and need to replenish a few carbohydrates. You could also easily prepare this dish ahead of time and set your oven to work it’s magic ready for when you come home.
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| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 tbsp Toasted ground coriander seeds
- 1 tbsp smoked paprika
- 5 Garlic cloves crushed
- 100 mls oil (sunflower rapeseed or coconut)
- juice of 1 lemon
- 750 g sweet potatoes chopped to bite sizes
- 1 x lemon quartered
- 2 x cinnamon sticks
- 4 x star anise
- 165 g dates optional
- Handful fresh chopped coriander
- 50 g pomegranate seeds
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to around 180oc.
- Mix together the coriander seeds, paprika, garlic, oil and lemon juice.
- Place the potatoes, lemon, cinnamon sticks and star anise into a baking tray and mix with the prepared dressing.
- Bake for 30 minutes, before adding the dates (if using) and baking for a further 10 minutes.
- Once cooked, mix in the chopped coriander and pomegranate seeds and serve.
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