Roasted sweet potato, fig and goats cheese salad dressed with Thai basil, chilli and green garlic
Initially I thought this salad too simple to share the recipe for, but it’s so frigging good.
Now, I am sure you know about how I have been simplifying my life recently. I have been spending weekends with less fretting about where this is all going and more time discussing the best parks and gastro pubs. The grand plan is less frequently referring to the clutter of attainments and more the sequence of activities the coordination of multiple children around the zoo. My Google searches aren’t so vocation oriented and are more about reincarnation, the key characters of the Mahabharata and people who are evidence of ‘devolution’.
This healthy vegetarian salad does not have anything to do with the feeling I got when I looked at the mirror this morning and the immediate bolt of, ‘oh goodness I look like one of those mothers’. It doesn’t relate to the inner sigh I experienced when I was writing this and felt my thighs cling together unfashionably. It certainly isn’t about wanting to fit into all those pre-career break professional clothes. OK, it is. BUT, it tastes SO frigging good.
Now, green garlic sounds exotic and exciting. It is pretty but it is essentially immature garlic before it separates into cloves and intensifies in flavour. Green, or spring garlic has a mellow and verdant flavour and works perfectly for this salad so don’t be put off by the idea of figs and garlic. The blend of sweet potatoes, aniseed-type flavoured Thai basil, creamy goat’s cheese and fleshy figs, there is even an even amount of lime to bring it all together…it’s almost too pleasurable. I am actually not kidding. I’m not…
800g sweet potato, peeled cut into wedges
The juice of two limes
Half a bulb of green garlic
One large chilli, finely chopped
Salt to taste
Oil for roasting the potatoes
4 fresh figs cut into wedges, roughly 6 pieces per fig
65g of goat’s cheese
1 tbsp. sesame oil
25g Thai basil, shredded
- Coat the wedges lightly in oil and roast them at 200 degrees for 25-30 minutes until they are crisp but definitely soft on the inside.
- To make the dressing heat the sesame oil and then add the chilli and garlic and sauté just until the garlic softens but don’t let it brown. Turn off the heat and add the lime juice and salt.
- Combine the roasted sweet potatoes, shredded basil and the dressing with the figs and dots of the goat’s cheese.
- Serve immediately.