Preheat the oven to 240 ° C top / bottom heat. Peel the sweet potatoes and cut into cubes. Mix in a bowl with 3 tablespoons of olive oil, 2 teaspoons of salt and a little pepper. Spread the wedges on a baking sheet and roast them in the hot oven for about 25 minutes until they are soft (but don`t let them fall apart). Then take it out and let it cool down a bit. Meanwhile, cut the feta cheese into cubes. Remove the pomegranate seeds from the pomegranate. Wash and halve the date tomatoes. Wash and spin the rocket. Quarter the figs. Cut the spring onions into rings and sauté in 2 tablespoons of oil over medium heat for 4 - 5 minutes while stirring. In a small saucepan, bring the balsamic vinegar to the boil with the sugar. Reduce the heat and simmer the mixture for 2-4 minutes until it thickens. As soon as the vinegar has the consistency of very runny honey, remove the pan from the heat. The reduction thickens even further as it cools. If it becomes too thick, dilute with a little water before drizzling it over the dish. Take the sweet potatoes out of the oven and combine with the other ingredients. Then mix with the balsamic vinegar reduction. Serve the dish lukewarm. If you like, you can add salt and pepper to taste. If you like it a little hotter, you can also cut a red chilli into fine rings, sauté together with the spring onions and mix in. 501 Kcal per serving.
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