Distinguished Vegetarian Cuisine With Flavours From Around the World.
Sweet potato is always available in abundance and over looked by many. I particularly love them baked along with the peel, it just adds that beautiful earthy flavour. As you know I am always a glutton when it comes to lovely leafy green salads, so this is my combo. I don’t have any quantities along with the ingredients because this is just one of those dishes that you are in control off…what’s in, what’s out, more or less…. 😉 #videhisveggietable
Preparation: 10 minutes Baking time: 20 minutes – 45 minutes
Lettuce of your choice (I used speciality lettuce)
English cucumber – sliced
Mini Italian Tomatoes cut in halves
Salt of your choice
Freshly ground black pepper
Extra virgin olive oil
This is how 🙂
Preheat the oven at 200 C.
Wash the sweet potatoes out thoroughly. Use a sharp knife and slice the potatoes making sure that you do not slice all the way through. Slice about 1 cm thickness and about more than half way down the potato. It doesn’t have to be precise. I just like doing this because it bakes much quicker.
Place then on a baking tray, pour a generous amount of olive oil over the cut potatoes and bake for 20 minutes or until cooked. The baking time depends on the thickness of the potato.
While the sweet potatoes are baking – assemble the salad. You may make it as pretty as you like or just toss everything together. Once the sweet potatoes have baked, cut them up and toss them into the salad.
Season with a bit of sea salt, pepper and a good glug of olive oil