Roasted Sweet Potato & Fig Salad

On the surface this may seem like a slightly odd combination of sweet potatoes and sweet figs but it really works.  This recipe is taken from one of my favourite cookbooks.  Jerusalem by Yotam Ottolenghi.


– 4 x Sweet potato
– 5 tbsp Olive oil
– 40ml Balsamic vinegar
– 20g Caster sugar
– 12 x Spring onions
– 1 x Red chilli
– 6 x Fresh figs
– Salt & pepper to taste

Serves – 4


Step 1 – The wedge
Preheat the oven to 220 degrees fan.  Halve the sweet potatoes and then cut into wedges.  Place the wedges into a large bowl and mix with 3 tablespoons of olive oil and a good pinch of salt and pepper.  Mix well and then place on a baking sheet, skin side down, and cook for 25 minutes.  Remove from the oven and allow to cool.

Step 2 – The glaze
Place the balsamic vinegar and sugar into a small pan and bring to the boil.  Reduce until you have a thick glaze, just a bit runnier than honey.

Step 3 – The fry
Cut the spring onions into 2 inch segments and then slice lengthways.  Thinly slice the chilli and chop the figs into quarters.  In a small pan place 2 tbsp of olive oil and then fry the onions and chilli over a medium heat being careful not to burn them.

Step 4 – The serve
Place the potato wedges on a large platter.  Spoon the spring onions and chilli over the potatoes along with the oil from the pan.  Dot the figs round the platter and then drizzle the balsamic glaze over the top.

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