Honestly Healthy’s Middle Eastern potato salad
Yes, we know, it’s what’s inside that counts – but with its vibrant mix of red pomegranate seeds, green parsley leaves and golden sweet potato, this exclusive rainbow-coloured recipe from Honestly Healthy’s latest cookbook also looks every bit as great as it tastes.
The other good news is that this meal, which uses pre-roasted potatoes, takes just five minutes to throw together – making it a triumph of Honestly Healthy’s (aka Natasha Corrett) focus on food preparation and speedy cooking.
READ MORE: A speedy and satisfying Mediterranean rainbow salad recipe
Natasha says: ‘I love using spices in all my dishes, as I am hugely influenced by Middle Eastern cooking. This salad is so simple and really punches with favour.’
Recipe: the Honestly Healthy potato salad
Serves 2-4
350g roasted sweet potato, cooled (550g raw sweet potato, quartered lengthways)
10g parsley, chopped
Pomegranate seeds, to garnish (optional)
For the dressing
½ tsp ground cinnamon
1 tsp ground cumin
¼ tsp Himalayan pink salt
250g goats or sheeps milk yoghurt
1 First, make the dressing by mixing the cinnamon, cumin, pinch of salt and yoghurt together.
2 Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley.
3 Serve with a salad or as a side dish, garnished with the pomegranate seeds if you like.
© Natasha Corrett. Recipe from Honestly Healthy in a Hurry (Hodder & Stoughton, £25).
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