This is a really yummy lunch dish all by itself or a great side to a dinner meal. It is surprising in the mixture of flavours and colours, and will startle your tastebuds.
4 small sweet potatoes
75 ml olive oil
coarse sea salt and pepper
40 ml balsamic vinegar (cheap stuff is alright)
12 spring onions halved lengthwise and cut into 4 cm segments
1 red chili thinly sliced
6 fresh, ripe figs, quartered
150 g soft goat’s cheese, crumbled
- Heat oven to 220°C.
- Wash sweet potatoes. Cut in half lengthwise and then cut each half lengthwise into 3 long wedges. Mix with 3 Tbs oil, 2 tsp salt & some pepper. Lay wedges skin side down on baking tray and roast for 25 minutes. Remove and leave to cool down.
- Put balsamic vinegar and sugar into small saucepan, bring to a boil and then reduce the heat and simmer for 2 – 4 minutes until it thickens. Be sure to remove the pan from the heat when vinegar is still runny as it will thicken when it cools.
- Arrange the sweet potatoes on a serving platter. Heat remaining oil and add onions and chili. Fry 4 – 5 minutes, stirring often and then spoon over sweet potatoes.
- Place quartered figs around serving platter. Drizzle balsamic reduction over everything, then scatter cheese over the whole.
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