Swede, Pumpkin and Sweet Potatoes with Pomegranate (6)

Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.

Rosamund Grant’s Sweet Potato Salad (4)

1 ½ lb sweet potatoes, boiled 1 small red onion, finely chopped
4 oz  French beans, topped, tailed & chopped 2 tbsps mayonnaise
1 stick celery, finely chopped ½ tsp paprika
2 hard boiled eggs, chopped Seasoning to tasted
2 small gherkins, chopped


  1. Peel the cooked potatoes then cut into cubes.
  2. Cook the beans in boiling water for 5 minutes then drain.
  3. Toss all the ingredients together then add the mayonnaise until moist enough to suit your taste.