A few days ago, I was scanning Pinterest and saw this recipe. Since then, I could think of nothing else until I made it. That seems to happen a lot.
With a dip in temperature, it wasn’t so daunting to get the oven going again — it really was perfect timing. Also, we have been trying to make more hearty dinners, featuring vegetables, rather than adding something green to the side of the plate.
This “salad” works in that way: it’s not just a bunch of leafy greens disguised as dinner, that, would definitely have you reaching for a snack shortly afterwards. But, more satisfying and filling, with a nice complement of savory, sweet, spicy and salty.
And really, how often can you work figs into a dinner recipe? That was the clincher for me.
- 4 small sweet potatoes
- 5 tbsp olive oil
- 1/4 cup balsamic vinegar (you can use a commercial rather than a premium aged grade)
- 2 Tablespoons sugar
- 12 spring onions, halved lengthways
- 1 red chilli, thinly sliced
- 6 fresh and ripe figs, halved
- soft goat’s cheese, crumbled (optional)
- Maldon sea salt and black pepper
Heat oven to 350 degrees.
Wash and slice the sweet potatoes into 6 slices lengthwise, toss with 3 Tbsp olive oil and a sprinkle of salt.
Roast in oven 15-20 mins or until just soft and browned at edges.
In a large skillet or grill pan, grill scallions, hot pepper, and figs until slightly charred, set aside.
Place cooked sweet potatoes on a platter, scatter scallions and figs here and there, crumble some goat cheese all over.
Drizzle with balsamic reduction.
To make a balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil then reduce the heat and simmer for 2–4 minutes, or until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.