Serves 2

2 large sweet potatoes

3 tbsp olive oil

1 tsp ground cumin

1tsp paprika

2 turkey escalopes

1/4 red cabbage, core removed and finely shredded


1 white onion finely sliced

2 carrots grated

Ranch Dressing

160g reduced far creme fraiche

50g low fat mayonnaise


2 cloves of garlic grated

1/4 tsp dried dill

1/4 tsp fresh chopped parsley

1/2 tsp fresh chopped chives

1/4 tsp onion powder

1/4 tsp salt

1/4 tsp fresh ground pepper

Pop your cabbage, onion and carrots into a bowl.

Mix all dressing ingredients together in a blender until smooth and pop into a bottle or bowl.

Mix enough of the dressing into the veg to thoroughly coat but not drown them. (keep any left over dressing in the fridge and use over salads)

Heat your oven to 180 degrees.

Peel and Cube your sweet potato in 3cm rough dice.

Toss with olive oil, cumin and paprika and spread out onto a baking tray.

Roast for 30 minutes until thoroughly cooked.

While your potatoes are cooking, Pop a frying pan on medium heat with 2 tbsp of olive oil and gently cook your escalopes 3-4 minutes on each side until cooked through.

Serve onto 2 plates.