This dish is a delicious accompaniment to the Harissa Lamb Racks (or any meat you have lying around in the fridge)! Save a bit and it makes a nice lunch, particularly if you’ve had a morning workout and need to replenish a few carbohydrates. You could also easily prepare this dish ahead of time and set your oven to work it’s magic ready for when you come home.
Moroccan Roast Sweet Potato
Preheat the oven to around 180oc.
Mix together the coriander seeds, paprika, garlic, oil and lemon juice.
Place the potatoes, lemon, cinnamon sticks and star anise into a baking tray and mix with the prepared dressing.
Bake for 30 minutes, before adding the dates (if using) and baking for a further 10 minutes.
Once cooked, mix in the chopped coriander and pomegranate seeds and serve.