Roasted Sweet Potato Cubes with a Piquant Pistachio Dressing

Preheat oven to 200°C (380°F).

Give the potatoes a quick scrub and cut them into small cubes (roughly 2x2cm). Throw into a bowl, and use a spatula to make sure they get a good coating of oil. Sprinkle some salt over, too. Then layer them out on a baking tray ideally lined with parchment paper, and roast for 25 minutes. Halfway through, stir them around a bit, again making sure the oil coats them.

In the meantime, peel and crush the pistachios (we found the easiest way was to put them in a bowl after shelling and use something sturdy and heavy like a thick glass or end of a rolling pin to crush them). Wash and slice the spring onion into fine rings, then add them to the bowl. Add the basil to the bowl too (cut first if using leaves). Add maple syrup, mustard, olive oil and water and stir well.

Remove the potatoes from the oven, and transfer to plates or bowls, with dressing on the side.