Another great delivery from Riverford Organics! First it was Calabrese broccoli and now it’s sweet potatoes that I am having to be inventive with. On their own we find them simply too sweet but much enjoy them roasted with carrots, onions and other root vegetables or spiced up as in a pakora. This Moroccan salad has been a revelation. It would also work well using squash in place of the sweet potatoes.

2 sweet potatoes, peeled and cut into bite-sized cubes
Olive oil
25g root ginger peeled and grated
1 tsp cumin seeds
½ tsp paprika or Aleppo chillies
Juice of ½ lemon
1 small handful flat-leaf parsley, chopped
1 small handful coriander, chopped
Rind of ½ preserved lemon, finely chopped
8-10 large green olives, served whole or halved and stoned
Extra virgin olive oil
Salt and freshly ground black pepper

Heat two tablespoons of olive oil in a large frying pan with a lid and add the onion. Cook gently for about five minutes until it begins to colour. Add the ginger and cumin and cook for two minutes more.

Add the paprika (or Aleppo chillies) and sweet potatoes. Season generously and add enough water to cover the base of the pan. Cover and cook gently for 10 minutes or until the sweet potato is tender but still keeps its shape. Check the liquid level – there should be enough left to just coat the vegetables.

Add the preserved lemon rind and olives. Take off the heat.

Add the lemon juice. Stir around, check for seasoning before adding the parsley and coriander. Turn into a serving dish and sprinkle over just a little extra virgin olive oil.

Serve warm. Feta cheese could be crumbled on top.