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Roast sweet potato salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

150 g whole blanched almonds
½ cup olive oil
coarse salt, for sprinkling
1 kg sweet potato, peeled and cut into chunks
red onions, peeled and quartered
2 cloves garlic, crushed
1 cinnamon stick
½ cup orange juice
sea salt and freshly ground black pepper, to taste
100 g baby spinach
100 g rocket
250 g soft goat’s cheese
175 g pomegranate rubies
orange zest, to garnish

Method

Preheat the oven to 200°C. Place the almonds in a roasting pan and drizzle with olive oil and coarse salt. Roast for 5 minutes, turning 2–3 times. Remove from the oven and drain on kitchen paper.

Reduce the oven’s temperature to 180°C.

Place the sweet potato in a baking dish add the red onions, garlic, cinnamon and orange juice and drizzle with a little more olive oil. Season to taste and mix well. Bake for about 40 minutes, stirring twice.

Line a salad bowl with the baby spinach and rocket. Top with the sweet potatoes and pour over any juice from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate rubies.

Drizzle with the remaining olive oil and garnish with orange zest.

Cook's note: Mimi Jardim has always generously shared her recipes – at cooking classes, demos
and in her cookbooks. In My Portuguese Feast (Quivertree), she writes that this recipe is ‘a winner in my memory chart: my grandmother used to keep a goat just for the grandchildren when we visited so that
we could have goat’s milk every day. And the pomegranate trees were abundant in rows along the path connecting the house to the farm’.”

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