Roasted Sweet Potato and Fig Salad

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.

You’ll Need:

4 small sweet potatoes

75 ml olive oil

coarse sea salt and pepper

40 ml balsamic vinegar (cheap stuff is alright)

20g sugar

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

1. Heat oven to 220°C.
2. 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.
3. 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.
4. 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.
5. Place quartered figs around serving platter. Drizzle balsamic reduction over everything, then scatter cheese over the whole.