Spiced sweet potato salad with crisp noodles

• medium sweet potatoes↗2

  peeled and cut into chunks

• cumin seeds↗1 tsp tsp
• sunflower oil↗ tsp

  plus extra for frying

• dried fine egg noodle↗25g g
• zest and juice half an orange
• red wine vinegar↗ tsp
• spinach↗2

  leaves

• avocado↗

  peeled and sliced

• red onion

  finely sliced

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.

2. 2

   Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.

3. 3

   When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix – with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.