A summer essential! This is a simple twist on a recipe from Pakistan which originally uses just white potatoes and chick peas. You will love it! The flavours are complex and the textures are fabulous. A perfect weekend afternoon snack…and by the way, quite healthy too.

Serves 4 - 6

4 medium sized sweet potatoes

1 red onion sliced finely

Juice of 1 lemon

2 tablespoons of tamarind sauce

1 tablespoons of honey

1 teaspoon toasted cumin seeds

1 teaspoon of chilli flakes

1 teaspoon of chaat masala (shop bought)

1 large red ripe tomato

½ bunch of coriander

Olive oil

Salt to taste

Slice the onions and macerate with lemon juice, tamarind sauce, honey, chilli flakes, chaat masala and cumin seeds. Boil the sweet potatoes and allow to cool slightly. Whilst the sweet potatoes are still a little warm slice into small bite size chunks and add to the seasoned onions. Add in a chopped tomato and fresh coriander. Drizzle over just enough olive oil to give the salad a glossy sheen. Garnish with toasted peanuts for extra crunch.