This is a wonderful book for those who love to share their cooking, who love their veggies, for vegans (swap out the honey for maple syrup) and vegetarians too. It is autumn in Western Australia – a time when the garden is producing plenty of sweet potatoes – gold and purple and pumpkins – butternut and kent (and rocket) . I have loved discovering some wonderful recipes that showcase these  ingredients. I hope you love them too.

Community: New Edition

 Hetty McKinnon

Published by Plum

RRP $39.99

Photography by Luisa Brimble

“Sugar and spice and all things nice – this salad is exactly that. The natural sweetness of sweet potato combines perfectly with the warming spices of cumin, cinnamon and nutmeg. And the honey-roasted walnuts are nothing short of show-stopping. Make a double batch and keep them in a jar for snacking!” p83

Spiced Sweet Potato, Puy Lentils& Rocket with Honey-Roasted Walnuts

Serves 4

4 sweet potatoes (about 2 kg), peeled and cut into 2 cm cubes
2–3 tablespoons extra-virgin olive oil
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons ground cumin
½ teaspoon ground allspice
200 g (1 cup) puy lentils, rinsed
1 cup whatever soft herbs you have (such as mint, parsley, chervil, tarragon, chives, dill and/or coriander), finely chopped
2 cups baby rocket leaves
50 g parmesan, shaved
sea salt and black pepper

SWEET VINAIGRETTE

1 tablespoon honey
1 garlic clove, grated
2 tablespoons red wine vinegar
80 ml (1⁄3 cup) extra-virgin olive oil
sea salt and black pepper

HONEY-ROASTED WALNUTS

2 tablespoons honey
¼ teaspoon dried chilli flakes
½ teaspoon ground turmeric
pinch of sea salt
2 cups walnuts

Preheat the oven to 200°C. On a large baking tray, combine the sweet potato with the olive oil, nutmeg, cinnamon, cumin and allspice and season with salt and pepper. Roast for 25–30 minutes, or until tender and starting to turn golden. Bring a large pot of water to the boil, add the lentils and simmer over medium heat for around 20 minutes, or until the lentils are tender but still have a bite to them. Drain. To make the sweet vinaigrette, whisk together all the ingredients and season with salt and pepper. While the lentils are still warm, stir through the vinaigrette. To prepare the walnuts, combine the honey with the chilli flakes, turmeric, salt and just enough water to make a thick paste. Coat the walnuts in the paste and spread onto a baking tray. Roast for 15 minutes, or until the walnuts are crunchy and almost dry. The nuts will stay a bit sticky, which is fine. Combine half the herbs with the rocket, sweet potato and lentils and season well. To serve, scatter over the walnuts, the remaining herbs and the parmesan.