Ingredients
5 regular / 3 large sweet potatoes
A handful of pecans or walnuts
1 spring onion roughly chopped
A handful of coriander
2 sliced red chillis
A handful of sultanas
Olive oil
Salt and pepper
Dressing
60ml olive oil
1 tbsp honey or maple syrup
1 tbsp red wine vinegar
Juice of 1/2 an orange
2 tsp grated ginger
Generous pinch of ground cinnamon
1 tsp chilli flakes
Generous pinch of salt and pepper
This is an ottolenghi salad with some additions and subtractions. I have made varied versions of it over the years and it very comforting in the way that potatoes are but with a sweet and spicy hit. It is a lovely bbq salad or actually a great dinner / packed lunch.
Pre heat the oven to 200 ºC.
Scrub the sweet potatoes
(don't peel them) chop them in to medium sized
chunks and drizzle them with a two or three tbsps
of olive oil and make sure all the pieces are coated.
Season with salt and pepper. Roast
them for approx 30 minutes or until they have a little colour. Check them at 20 minutes to make sure that
they aren't going mushy, as you want the pieces to keep their shape.
Let them cool a little.
In a pan toast the pecans for
approximately 5 minutes over a gentle heat. Keep an eye on them so that
they don't burn. Break them up with your hands so that there are some different sized pieces in there.
Meanwhile mix all the dressing
ingredients together, slice the chillis and spring onions and roughly chop the coriander, slicing it to keep it from mushing.
Carefully mix the pecans,
sultanas, spring onions, chills and herbs with the sweet potatoes and pour over the
dressing. Toss and serve.
It is best served a
little warm or at room temperature.
Labels: Ottolenghi, sweet potato
