Superskin Salad

Sweet potato, spinach, avocado & feta salad with a raspberry dressing (Superskin salad)

Salad, Vegetarian

Superskin SaladMy skin has been taking a turn for the worse for several years now (probably coinciding with the time I’ve lived in London!)

I’m convinced that my relentless diet of cakes, biscuits, chocolate and Cokes that’s my office culture is partly to blame. (That + stress + lack of sleep, hydration and exercise – which just often becomes the London way!).

After a little digging around I came across a list of foods that are good for your skin and I’ve basically just thrown them all together in this salad. The fortunate thing is though, they all complement each other really well. The best bit is the raspberry dressing which is just sharp and sweet enough to cut through the sweet potato and mildness of the avocado. Almonds add a welcome crunch and the feta injects some saltiness.

As for the skin, watch this space…

Ingredients (makes 4 portions):

2 large sweet potatoes
4 avocados
Feta cheese
Bag spinach
Whole almonds
Punnet raspberries
Splash red wine vinegar
Olive oil
Squeeze honey

What To Do:

1. Chop up the sweet potatoes into small equal sized chunks, spread out on a baking tray, sprinkle with some salt and oil and pop in a pre-heated oven for 30-45 minutes on 180C.

2. Meanwhile, make the raspberry dressing. I like to make up a portion of dressing each night before I want to take it in. Take about 5 raspberries and mash with a fork. Add a splash of the red wine vinegar (about 1 ½ tspns), a small squeeze of honey and a little olive oil. (the oil to vinegar ratio should be 3:1). Whisk together with a fork.

3. Assemble your lunchbox with the spinach, sweet potato chunks, almonds, feta and a separate compartment for the dressing. Cut the avocado into cubes when ready to serve.

Sweet Potato Mash With Canellini Beans, Chorizo & Spinach

Sweet Potato Mash With Smoky Chorizo, Cannellini Beans & Spinach


Sweet Potato Mash With Canellini Beans, Chorizo & SpinachI cooked one of the best fish dishes I’ve ever made last weekend. Even my housemate was raving about it to anyone who would listen. The recipe is from Good Food and uses hake, but since I couldn’t get hold of any in my local supermarket, cod was a good substitute. I cannot stress how quick and easy this dish was to make, absolutely delicious and relatively healthy too, seeing as it’s carbless.

Sweet Potato Mash With Canellini Beans, Chorizo & SpinachI reheated left over beans the next day and they were still superb, so I decided to model my lunch recipe for the week on this. Seeing as fish really doesn’t do well in the microwave, I’ve replaced it here with a sweet potato mash. The saltiness of the chorizo and heat of the chilli make a really good match. And it microwaves well. The flavours seem to seep in and infuse the potato in the microwave.

I would have liked to make it completely veggie, being wary of the possible health impacts of processed meat, however chorizo adds that distinct balance of saltiness, smokiness and spice that is very difficult to replicate. Nevertheless you could remove the chorizo and replace with some paprika… I’d be interested to hear the verdict!

Ingredients (Makes 3 portions):

Tin of cannellini beans
1 birdseye chilli, de-seeded and chopped
1 white onion
Juice of half a lemon
75g diced chorizo
100g baby spinach
1 medium- large sweet potato

What To Do:

1. Pre-heat the oven to 200 C. Prick the sweet potato all over and pop in the oven. Leave it for 45 minutes – an hour.

2. Chop the onion finely and add to a frying pan with a little oil on a medium heat. After a few minutes, when the onion becomes translucent, add the chilli and chorizo. Stir for a few more minutes until the oil turns orange.

3. Put the spinach in a sieve or colander and pour boiling water from the kettle over to wilt. Add the spinach and drained cannellini beans to the pan and stir through.

4. Check whether the sweet potato is done by inserting a sharp knife. It will be done when the knife goes through easily. Peel off the skin of the hot potato and add the insides to a large bowl. Use a potato masher to mash the potato and season well.

5. Add a dollop of sweet potato to the bed of beans and spinach.

Sweet Potato Satay With Tenderstem Broccoli & Sweetcorn


I’ve taken this reSweet Potato Satay With Broccoli & Sweetcorncipe from Hello Fresh (they deliver boxes of fresh ingredients and recipe cards for the week to those who need a guiding hand in the kitchen: I made it for dinner one night, and took in the leftovers for lunch the next day. It’s unlike anything I’ve ever tried, and if you like the flavour of peanut, I bet you’ll love this. It’s beautifully sweet and nutty with a texture that’s smooth from the potato and crunchy from the pieces of nut in the peanut butter and I think it’d work perfectly as a side for a main.

Here, I’ve just paired it with some tenderstem broccoli and sweetcorn for a pop of colour and vitamins, but feel free to swap the vegetables for your favourites.

Ingredients (serves 2  or 3 (portions on the small side)

1 large sweet potato
1 tbspn crunchy peanut butter
1 tspn Dukka (Egyptian dry spice mix – available from supermarkets)
Tenderstem broccoli
Sweetcorn – from a can or on the cob

What To Do:

  1. Preheat the oven to 200⁰C. Scrub the sweet potato and wash under the tap. Chop it up into little 1-2 cm cubes (make sure they are evenly sized).
  1. Add them to a baking tray, drizzle over some oil making sure each piece is covered, and season with salt and pepper. Put them on the top shelf of the oven to bake for around 25 minutes, until the pieces are soft. They may take less or more time – keep an eye on them.
  1. Mix the peanut butter in a large bowl with the dukka and some olive oil. Add the potato cubes and mash all together. Add more dukka to taste if necessary.
  1. Put the tenderstem broccoli on the boil for about 3 minutes. If using corn on the cob, boil this for about 10 minutes.