Sweet potato, rocket and goats cheese salad

Method

1. Heat the oven to 190°C/fan170°C/gas 5. Put the potato and onion in a small baking tray. Heat the oil in a small saucepan over a low heat and add the panch phoran. When the seeds have sizzled for 10 seconds, pour the oil and seeds over the vegetables, season with salt and pepper, then mix well to coat. Transfer to the oven and cook for 45-50 minutes until soft and sweet.
2. To make the dressing, whisk together all the dressing ingredients in a small bowl and set aside.
3. When the vegetables are 5 minutes away from the end of their cooking time, put the almonds into a small pan of boiling water and blanch for 45 seconds, then drain and transfer to a small baking tray. Spread into a single layer and toast in the oven for the last 2-3 minutes of the vegetable cooking time.
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4. When cool enough to handle, split the almonds in half lengthways using a small knife. Put the vegetables in a serving dish, pour the dressing straight onto them, then toss well to coat. Add the almonds and watercress, then stir until well coated. Top with crumbled goat’s cheese to serve.

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