Salad with Sweet Potatoes, Figs and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small sweet potatoes
- 7 tablespoon olive oil
- 40 ml balsamic vinegar
- 20 g suar
- 1 bunch spring onion (s)
- 1 chilli pepper (s)
- 6 fig (s), fresh, quartered
- 150 g oat cream cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 240 ° C. Peel the sweet potatoes, cut in half lengthways and cut each half into three to four wedges. Mix with three tablespoons of olive oil, season with salt and pepper and spread on a baking tray lined with baking paper. Bake for about 25 minutes, until tender. Remove from oven and allow to cool.
- For the balsamic reduction, put the balsamic and sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer for two to four minutes. Remove the vinegar from the flame if it is still a little more runny than honey. It thickens even further as it cools down.
- Spread the sweet potatoes on the plates. Heat three to four tablespoons of olive oil in a small saucepan and add the chilli and spring onions. Fry on medium heat for four to five minutes, stirring often. Pour everything over the sweet potatoes.
- Spread the figs on the plates, crumble the goat cheese over them and finally add a few sprinkles of the reduction over everything.
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