I had this for dinner the other day, along with some mackerel pate and Melba toast (retro, I know). The salad is simple to prepare and would, I think, make a nice weekend lunch or starter.
I had this for dinner the other day, along with some mackerel pate and Melba toast (retro, I know). The salad is simple to prepare and would, I think, make a nice weekend lunch or starter.
RECIPE
Serves 2
Ingredients
For the sweet potato: 1 medium sweet potato 2 tbsp olive oil 1/2 tsp cinnamon powder 1 tsp cumin seeds or powder
For the cherry tomatoes: 150g cherry tomatoes 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp water 1/2 tsp sugar
For the salad: 100g feta 1 small red onion 70g rocket leaves, washed salt and black pepper
Cooking instructions
Preheat the oven to 200C/fan 190C/gas 6. Peel the sweet potato and chop into cubes, roughly 2cm by 2cm. Tip into a bowl, add the olive oil, cinnamon and cumin, season with salt and black pepper and mix well. Place on a lined baking tray in a single layer and roast in the oven for 15-20 minutes.
Slice the cherry tomatoes in half and place in small bowl. Pour the balsamic vinegar, olive oil and sugar into a small saucepan, season with salt and pepper and place over a medium heat. Stir to help the sugar dissolve and bring to the boil briefly. Remove the pan from the heat, pour the liquid over the cherry tomatoes, cover with cling film and leave for 15 minutes.
Crumble the feta into small pieces. Peel and thinly slice the red onion.
Drain the cherry tomatoes, reserving the balsamic marinade. Transfer the sweet potatoes to a large bowl, add the tomatoes, feta and red onion. Pour over the reserved dressing and toss together, until well combined. Divide between two plates and serve.