SPICED SWEET POTATO SALAD WITH CRISP NOODLES

■ Serves 4-6
■ Heat oven to 200C/fan 180C/gas 6. Toss 4 peeled and chunked sweet potatoes with 2 tsp cumin seeds, 1 tbsp sunflower oil and some seasoning. Roast for 20-25 minutes until tender and golden. Cook 50g dried fine egg noodles following pack instructions, then drain. Heat 2cm oil in a wok or deep pan. Fry the noodles in batches for 30 seconds until crisp. Drain on kitchen paper. Whisk another 2 tbsp of oil with the zest and juice of an orange, 1 tbsp red wine vinegar and season. Tip potatoes into a bowl with 100g spinach, 2 sliced avocados and 1 sliced red onion. Add dressing and mix. Crumble over the noodles.

SPICED SWEET POTATO SALAD WITH CRISP NOODLES