Ingredients

• 750g orange sweet potato (kumara), peeled, cut into 3cm pieces
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Olive oil spray
• Salt & freshly ground black pepper
• 350g green beans, topped
• 75g (1/2 cup) pistachio kernels
• 2 x 150g pkts baby spinach leaves

Lemon yoghurt dressing

• 2 tablespoons natural yoghurt
• 1 small garlic clove, crushed
• 1 large fresh red chilli, deseeded, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 2 tablespoons extra virgin olive oil
• Salt & freshly ground black pepper

Method

• Step 1 Preheat oven to 220°C. Place sweet potato in a roasting pan. Combine the ground coriander, cumin and cinnamon in a small bowl. Spray the sweet potato with olive oil spray and sprinkle with the spice mixture. Season with salt and pepper and gently toss until sweet potato is coated in spice mixture. Roast in oven, turning halfway through cooking, for 45 minutes or until golden and tender. Set aside for 30 minutes to cool.
• Step 2 Cook beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
• Step 3 Cook the pistachios in a medium non-stick frying pan over medium heat, tossing, for 2-3 minutes or until toasted. Set aside to cool.
• Step 4 To make the lemon yoghurt dressing, combine the yoghurt, garlic, chilli, lemon juice and honey in a small bowl. Gradually whisk in the oil. Taste and season with salt and pepper.
• Step 5 Combine the sweet potato, beans, pistachios and spinach leaves in a large bowl. Divide the salad among serving plates and drizzle with yoghurt dressing to serve.