- Place the cubed sweet potato and carrots in a bowl then drizzle on the oil and spoon in the harissa paste and cumin.
- Stir well to cover then bake in an oven set at 190c/fan 170c/Gas mark 5 for 45-50 minutes.
- In a small bowl, whisk together the salad dressing then season with a pinch of salt and pepper.
- Dress the spinach and onion with the dressing then portion onto plates, top with the sweet potato and carrots then scatter over the pomegranate seeds and feta cheese, finally scatter over some fresh coriander.
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Recipes from The Groovy Food Company
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A colourful salad perfect for all seasons
2 sweet potatoes, peeled and cubed into 1” pieces 400g baby carrots 1 heaped tsp harissa paste 1/2 tsp ground cumin 1 tbs oil 4 large handfuls of baby spinach 1 red onion sliced Seeds from 1/2 pomegranate 100g feta cheese crumbled Small bunch fresh coriander Dressing: 2 tbs oil Juice 1/2 lemon 1 tsp agave syrup
Time: 5 mins Serves: 4 Nutrition: n/a