Roasted Cinnamon Sweet Potato with Homemade Paneer & Spinach Salad

This salad is the perfect balance of all the influences in my life.

Georgina Hayden’s cinnamon Butternut Squash inspired my sweet spuds while Anna Haugh taught me this lovely dressing recipe!

I do hope you enjoy it!

INGREDIENTS

2 Litres (4 pints) Whole Fat Milk

2 Lemons

1 Sweet Potato 250g 

2 tsp. Ground Cinnamon
Sea Salt

Baby Spinach

Handful Fresh Coriander 

50g Pumpkin Seeds

For the dressing:
1 tsp Brown Sugar

1 small Red Onion 

3 Garlic Cloves

1 Lemon

3 sprigs Fresh Thyme
Crushed Pepper
1 tsp Red Chilli Flakes
1 tsp Dijon Mustard
100 ml (3.5 fl. oz)White Wine Vinegar 

100 ml (3.5 fl. oz) Extra Virgin Olive Oil 

100 ml (5.25 fl. oz) Vegetable Oil 

METHOD

1. Cut the sweet potato into big chunks. I like to keep the skin on and also cut the potato at an angle so there is a balance of crispy and soft bits.

2. Lay the sweet potato out on a tray and drizzle with vegetable oil. Sprinkle the cinnamon and season.

3. Roast in a preheated oven for 30 minutes at 180 degrees C for until the potato is cooked through, a balance of soft potato and charred edges.

4. Meanwhile, make the paneer. Bring the milk to a rapid boil in a large saucepan, then turn off the heat. Pour in the lemon juice and stir, allowing the milk to curdle. Set aside to cool.

5. Line a colander with a muslin cloth and pour the cooled milk in to separate the curds and whey. Lift the corners of the muslin and twist and squeeze all the whey through, then discard, then decant the paneer curds into a plastic container.

   Tip: To use up leftover acidic whey, add a few spoonfuls to any vegetable ferment or use in place of juice or milk in a smoothie for a tangy taste.

6. To make the dressing, finely dice the onion, crush the garlic and squeeze the lemon. Combine all the ingredients in a bowl and whisk together. I like to keep make this dressing in a large jar and give it a good shake. I keep it in the fridge for up to 5 days and trust me it taste better the longer I keep it.

7. Now you can make the salad. Toast the pumpkins in a dry pan so the skin splits and they pop slightly.

8. Lay the spinach leaves out on a plate and drizzle two tablespoons of the dressing over them. Place the potato over the leaves and crumble half the paneer over the top.

9. Sprinkle the pumpkins along with roughly ripped coriander leaves. Drizzle another tablespoon of the dressing.