Serves 2

 

2 medium sweet potatoes cut into wedges with the skin left on

Olive oil

50g fine egg noodles

zest and juice of one orange

2 tsp of red wine vinegar

500g spinach leaves

1 avocado, peeled and sliced

 

 

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

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 until crisp. Remove and set aside.

3. When the potatoes are ready, whisk together a splash of olive oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado, drizzle with the dressing, then gently mix. Divide between 2 plates and crumble over the crispy noodles.