Ingredients:
- 4 small sweet potatoes
- 4 radishes, grated
- 2 carrots, grated
- 1 large beetroot, grated
- 1 Granny Smith apple, grated
- u00bd a small red onion, finely sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp maple syrup
- 120g natural yoghurt
- u00bd tsp paprika
- Juice of 1 lime
- For the dressing:
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Prick the potatoes all over with a fork and place directly on the oven rack. Bale for 45-60 minutes until the potatoes are tender when pierced with a knife.
- Transfer the grated vegetables to a large bowl and toss with the oil and lemon juice.
- Place the seeds in a small, dry frying pan and cook, tossing occasionally, for two minutes until toasted.
- Remove the pan from heat and immediately add the maple syrup, swirling the pan until the syrup stops bubbling. Pour onto a piece of parchment paper and leave to cool.
- Whisk together the yoghurt, paprika and lime juice.
- Split the potatoes; top with the slaw, seeds and the dressing to serve.
