Ingredients for 2-4 servings

1 garlic clove, sliced
1 head broccoli, cut into florets
1 medium sweet potato, peeled and cut into 1cm (½in) cubes
1 red onion, sliced
handful pine nuts
handful sultanas
oil, for roasting

For the dressing:

½ tsp of celery salt

1 tsp Dijon mustard

4 tbsp soured cream
few sprigs tarragon, leaves chopped
milk, for loosening

Directions

Preheat the oven to gas 4, 180°C, fan 160°C. Bring a large pan of salted water to the boil. Blanch the sweet potato for 2-3 minutes to kick off the cooking process, then drain.

Put the sweet potato, onion, garlic, broccoli, pine nuts and sultanas in a nonstick roasting tin. Drizzle with oil and toss to coat. Season well and splash over a small glass of water (this is to create a little steam during cooking). Roast the veg in the oven for 20 minutes, then transfer to a serving bowl.

Meanwhile, make the dressing by whisking together the soured cream, mustard, celery salt and tarragon. Add milk, a splash a time, until it reaches a drizzling consistency.

Serve the roasted veg warm, with the dressing on the side as an accompaniment to grilled meat. Alternatively, leave to cool and enjoy as a salad or as part of a packed lunch.