Sweet potatoes I feel are often overlooked in favour of a butternut, but they have the softest, sweetest flesh and most incredible flavour.
It doesn’t take much to make a amazing meal to go with homemade bread. A few super tasty salads like this one, some cured meats and a baked cheese really make the bread the star of the show, and that’s exactly what we do in my courses.
Just like the Butternut and Bulgur recipe from my previous post this one would work so well with fish, but this time perhaps a white fish, and I’m thinking Asian style. Ginger, lemongrass, and fresh coriander are all flavours that would work well.
Sweet potato, spinach, sesame
This recipe makes a sharing bowl of salad to feed 4-6 people as part of a meal
1 hour 15 minutes
3 medium sized sweet potatoes
100g Baby leaf spinach
1s Red chilli
1tsp Dijon Mustard
4tbp Olive Oil
A few toasted sesame seeds
1. Cut your sweet potatoes into chunks, toss them in a little olive oil, season with salt and spread on a parchment lined tray. Roast them in the oven at 180°C Fan/Gas Mark 5 for 30-35 minutes until soft and sweet. Cool.
2. Make your dressing. Squeeze the juice of half your lemon into a large bowl. Add the honey, mustard, and chilli deseeded and finely chopped. Whisk it all together with a pinch of salt. Now add oil a little at a time whisking well as you go to create a silky emulsification.
3. Place your sweet potatoes in a bowl with the spinach and toss everything in the dressing. Build your salad up on a plate and finish with the toasted sesame seeds.