Middle East Potato Salad

HONESTLY HEALTHY IN A HURRY by Natasha Corrett. Hodder & Stoughton Publishers 2016.

Today’s contributing recipe does not need an introduction, as I am sure we are all big fans of her. She is Natasha Corrett, best selling author of 4 cook books Honestly Healthy.

This delicious recipe is great for the whole family to enjoy.



I love using spices in all my dishes, especially in rice dishes as I am hugely influenced by Middle Eastern cooking. This salad is so simple and really punches with favour.


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


First make the dressing by mixing the cinnamon, cumin, pinch of salt and yoghurt together.


Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley. Serve with a salad or as a side dish, garnished with the pomegranate seeds if you like.


© Natasha Corrett.  Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25