This is my take on the classic Middle Eastern salad, using deliciously spiced sweet potatoes to give it more flavour and dimension.
Method
Based on 4 servings, adjust as needed.
Step 1
Bring a saucepan of water to the boil. Add the peeled sweet potatoes and boil for 15–20 minutes until soft, then drain and set aside to cool. Once cool, chop into small chunks.
Step 2
Tip the bulgur wheat into a separate saucepan and add enough cold water to half-fill the pan. Bring to the boil, then cook for 15–20 minutes until cooked through. Drain any excess water using a sieve and set aside to cool.
Step 3
Once cool, add the sweet potato and bulgur wheat to a salad bowl, along with the fresh herbs, onion, apricots and cucumber.
Step 4
In a small bowl, combine all the dressing ingredients (lemon juice, chilli flakes, grated garlic, ground coriander, olive oil, maple syrup) and season to taste with salt. Pour the dressing over the salad and toss to combine. Adjust the seasoning if needed, and enjoy.