½ a packet of washed baby spinach leaves
3-4 lettuce leaves or other salad greens, torn into bite-sized pieces
A handful of cherry tomatoes, halved
About ½ a medium red onion, sliced very thinly
½ a cup or so of loosely packed mint or coriander leaves
½ a medium sweet potato, peeled and sliced into thick slices
1 tsp extra-virgin olive oil
½ tsp turmeric
1 tbs extra-virgin olive oil, extra
Lemon juice to taste
1-2 tbs slivered almonds, toasted in the microwave

Steam the sweet potato in the microwave until tender, then bake it in the oven or cook on a BBQ till browned (it might sound fiddly, but it works well if you’re having this with a baked or BBQed meat dish). Arrange the first 5 ingredients in a bowl. Mix 1 tsp of the oil and the turmeric in a small bowl and set aside. When the sweet potato is done, cut it into 2cm cubes and add it to the turmeric mixture. Coat well and season with salt and pepper. Add the spiced sweet potato and the toasted almonds to the salad. Mix the remaining oil and a little lemon juice together and pour over as a dressing.

This goes beautifully with BBQed lamb, especially if it’s marinated in some yoghurt and Indian-style spices.

If you prefer less calories and/or fat, leave out the dressing, or just use a squeeze of lemon juice.