Sweet potatoes (kumara) are therefore in peak season here in Australia from late summer through autumn. The following recipe is for a delicious warm salad that we have been enjoying lately, accompanying grilled meat, a vegetarian quiche or zucchini slice. It is also pretty good served cold the next day. Feel free to substitute or add other vegetables too: the photo below is of a salad made with carrot and yacon instead of sweet potato.
Roasted Sweet Potato, Rocket and Feta Salad.
1 large Orange sweet potato (kumara), diced
1 large Red onion, cut into wedges
1 Sweet pepper (red or orange), de-seeded and diced
2 large handfuls of Rocket (arugula) leaves
About 200g Feta cheese, diced or crumbled
2 Tbs extra virgin olive oil
1 Tbs Balsamic Vinegar
1 Tbs Brown sugar
Salt and Pepper
1. Preheat oven to 180' C/ 355' F.
2. Add the sweet potato and red onion to a roasting pan, drizzle with the olive oil and season to taste. Toss to coat and roast for 15-20 minutes. Add the diced sweet pepper and continue cooking for another 10-15 minutes.
3. Remove from oven and cool slightly. Place in a serving bowl, add the feta cheese and rocket leaves. Mix the balsamic vinegar and brown sugar together and drizzle over the salad. Toss lightly to coat, and serve.
Variations:
* Add some garlic cloves to the roasting pan.
* Sprinkle the vegetables with ground cumin before tossing and roasting them, and omit the dressing.
* Adding nuts to the final dish is also nice, we've tried pine nuts which were delicious, but walnuts would also be nice mixed with the feta.
1 large Orange sweet potato (kumara), diced
1 large Red onion, cut into wedges
1 Sweet pepper (red or orange), de-seeded and diced
2 large handfuls of Rocket (arugula) leaves
About 200g Feta cheese, diced or crumbled
2 Tbs extra virgin olive oil
1 Tbs Balsamic Vinegar
1 Tbs Brown sugar
Salt and Pepper
1. Preheat oven to 180' C/ 355' F.
2. Add the sweet potato and red onion to a roasting pan, drizzle with the olive oil and season to taste. Toss to coat and roast for 15-20 minutes. Add the diced sweet pepper and continue cooking for another 10-15 minutes.
3. Remove from oven and cool slightly. Place in a serving bowl, add the feta cheese and rocket leaves. Mix the balsamic vinegar and brown sugar together and drizzle over the salad. Toss lightly to coat, and serve.
Variations:
* Add some garlic cloves to the roasting pan.
* Sprinkle the vegetables with ground cumin before tossing and roasting them, and omit the dressing.
* Adding nuts to the final dish is also nice, we've tried pine nuts which were delicious, but walnuts would also be nice mixed with the feta.
5 comments:
I love the sweet flavour of kumera but can't sell it to the rest of the family :-(
Yours looks like a lovely alternative to regular roasting. I've also heard they make wonderful fries, although I don't deep fry much anymore.
Hi Julie,
Looks like your yacon came up with the goods unlike mine which rotted! I'll have to try again this year.
I was interested in your book review as I was thinking about buying Heidi's book. As a matter of interest, what ingredients in the book are expensive/hard to get? Two wholefood books (which you may already have) that I find particularly good are 'Wholefood' and 'Coming Home to Eat' by West Aust. chef/author Jude Blereau. Her recipes get my kids seal of approval although I haven't tried them on the tofu or tempeh ones!
Regards, Bronwyn.
Hi Joanne,
What a pity the rest of your family don't like sweet potato - my kids much prefer it to ordinary potato or pumpkin. You can use any vegies you like really though, maybe they would like the carrot instead? Roasted carrots are really sweet and delicious with the dressing.
Hi Bronwyn,
Aw, what a bummer that your yacon rotted. Thank you so much for the book recommendations as I hadn't come across them before and being Australian, I will have to hunt them down for sure :-) My kids aren't fussed on tofu at all, but like tempeh which is a totally different texture (and nicer in my opinion). Anyway, pity my local library is so bad...
Some of the ingredients which are expensive or hard to get include things like agave nectar and mesquite flour and syrup, pomegranate molasses, teff, farro and acai BUT, there are plenty of other recipes which don't call for these ingredients to try out.
Cheers, Julie
Yummy Julie, I'll have to try this one.
I found your blog by googling sweet potato and rocket as that is what I had to use up. I made this for dinner tonight - was very good. Will be making it again. I left out the capsicum and heated the walnuts to bring out their flavour.
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