Home
Recipes
olive oil

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Summer mozzarella terrine

Butternut recipes

Summer mozzarella terrine

45 minutes

Rump and bacon burger with aged cheddar and barbecue sauce

Bacon recipes

Rump and bacon burger with aged cheddar and barbecue sauce

10 minutes

Seared beef fillet burger with roast tomatoes, buffalo mozzarella and polenta chips

Steak recipes

Seared beef fillet burger with roast tomatoes, buffalo mozzarella and polenta chips

20 minutes

Butter bean burgers with fried brinjal

Beans recipes

Butter bean burgers with fried brinjal

20 minutes

Mini lamb burgers with roast peppers

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Ostrich lasagne

Italian recipes

Ostrich lasagne

1 hour

Grilled butterflied lamb with rosmarino pilau

Grilled butterflied lamb with rosmarino pilau

30 minutes

Onion Marmalade Souffle

Aliums

Onion Marmalade Souffle

15 minutes

Sweet potato with orange and avocado

Sweet potato with orange and avocado

30 - 40 minutes

Load more

Sweet potato with orange and avocado

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 - 40 minutes

Ingredients

4 medium-sized sweet potatoes
1/2 cup olive oil, plus extra for rubbing
1 avocado
2 oranges
1 T lemon juice
1 T mild wholegrain mustard
Sea salt and freshly ground pepper, to taste
Shallots or spring onions
2 T spring onions, finely chopped

Method

Preheat the oven to 160°C. Rub the sweet potatoes with a little olive oil and bake until the flesh is soft (this should take 30 to 40 minutes).

Peel and slice the avocado and one of the oranges.

Squeeze the juice from the remaining orange to make 1 T. Whisk with the lemon juice, mustard, salt and pepper until combined.

Add the olive oil, a little at a time, to make a vinaigrette. Stir in the shallots or spring onions. (The vinaigrette can be made in a jiffy in a food processor.)

Arrange the potatoes, avocado and orange on a platter and pour over some of the vinaigrette. Serve with extra dressing on the side.