This is my take on a Ottolenghi recipe from “Plenty“.
You’ll find the recipe here, although the vinaigrette is different in the book.
In the book, the vinaigrette consists of
2 tbsp lemon juice
4 tbsp small capers
1/2 tbsp maple syrup
1/2 tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
I varied vegetables, using multicoloured carrots instead of the sweet potatoes.
It’s a terrific and simple dish.