I had a terrible realization yesterday: I hadn’t written anything beyond emails and text messages and comments on Instagram for two months. I’ve been in between jobs and I’ve neglected this blog. I was about to dedicate this post to filling you in on what’s happened in my life since I last posted in May, but I realized that f*ck all’s happened. I quit my job, I’m doing the cliched Millennial thing of “finding myself”, which for yesterday meant that I spent the afternoon in bed reading a depressing novel set in Japan in the second world war, getting up every 45 minutes to give my baby bread dough a knead. The sourdough turned out quite well, by the way.

This sweet potato dish has become a staple.  It’s what you need to keep your unemployed diet interesting. This and my salt and vinegar fried potatoes. It’s better when you roast the sweet potatoes for a bit longer so that they become crunchy and charred on the outside, unlike how they’re featured in these images. And the dressing – put on every boring vegetable side dish you have, trust me.

Serves 2 as a side dish
Ingredients
2 sweet potatoes
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp olive oil
50g tahini
1 1/2 tsp honey
1/2 clove garlic, minced
2 tsp lemon juice
1 tsp sesame seeds, toasted

Method
Preheat oven to 200C and line a baking tray with foil.

Cut the sweet potatoes into long wedges.

Toss the sweet potatoes with the cumin seeds, coriander seeds, 2 tbsp of olive oil, and a generous pinch of salt. Spread on the baking tray in an even layer and roast for 20-30 minutes, until tender.

Make the dressing the whisking together the tahini, honey, garlic, and lemon juice. Whilst whisking, slowly add water, a little bit at a time, until it becomes the consistency of honey. It will split in the beginning but just keep whisking.

Spread the sweet potatoes on a plate and drizzle with dressing, then top with sesame seeds.