This is an alternative to a general potato salad.

Ingredients

• 1kg sweet potatoes, scrubbed clean
• 6 1/2 tablespoons rapeseed oil
• 1 x 400g tin kidney beans in water, not drained
• 100g white miso paste
• 2½ tbsp tahini/peanut butter
• 1 tbsp toasted sesame oil
• 3 tsp vinegar
• 150g onions finely chopped
• 2cm piece fresh ginger, grated
• 1 tbsp sesame seeds

Instructions

1. Cut the potatoes into wedges that are about 3cm at the widest part and pop them into a large bowl. Pour over two and a half tablespoons of the oil, and mix well with your hands. Divide into two batches, and microwave each batch for 10 minutes (stirring halfway through) if using 950W microwave.
2. Whilst the jacket potatoes are being zapped, make the miso layer and dressing. Tip the beans and their water into a blender, add the miso paste, tahini/peanut butter, sesame oil, and a teaspoon of vinegar, then blend smooth and put to one side.
3. put the chopped onions into a small frying pan with the grated ginger, four tablespoons of oil, and two teaspoons of vinegar, bring briefly to a boil, then take off the heat.
4. Spoon the miso and bean puree on to a large platter, then use the back of the spoon to smooth it across the surface. Lay the sweet potato wedges on top, then drizzle with the spring onion dressing, sprinkle over the sesame seeds and serve at room temperature.