Sweet potato, spinach & green bean salad with cashew dressing

Halve the potatoes lengthways and thinly slice. Cook in boiling water for 3 minutes. Lift from the pan with a slotted spoon, then transfer to kitchen paper and leave to drain. Add the beans to the water, then boil for 2 minutes and drain. Chop 15g of the cashews. Scatter the spinach and beans onto serving plates.

Put the remaining cashews in a small processor or blender and add the coriander, chutney, lime juice and cream alternative. Blend until completely smooth and the consistency of double cream. Add a dash of water if too thick. Season.

Heat the oil in a frying pan and fry the potatoes for 5 minutes, or until tender and turning golden. Coarsely crumble in the tofu, sprinkle with the chaat masala and cook gently, stirring for 2 minutes. Divide between the plates, scatter with the chopped nuts and spoon over the dressing to serve.