Sweet po­tato and or­ange salad

– Nina Timm

YOU Winning Recipes - - CONTENTS -

Nina learnt from her mom how to bring peo­ple to­gether with food – food from the heart, made with love. That’s also the best cook­ing tip she’s ever re­ceived – never make food when you’re an­gry!

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 35 min

2 large sweet pota­toes olive oil salt 2 or­anges 2 rolls (100 g each) chevin (goat’s milk

cheese) large hand­ful of finely chopped fresh

pars­ley and basil


250 ml (1 c) canola oil juice and zest of 1 lemon juice from the 2 or­anges 15 ml (1 T) fresh mint, chopped 30 ml (2 T) white grape vine­gar OR dry sherry 15 ml (1 T) honey salt


let­tuce, rocket, wa­ter­cress and mint 100 g whole wal­nuts, toasted in a dry pan

un­til dark but not burnt

Pre­heat the oven to 180 °C. 1 Wash and scrub the sweet pota­toes but do not peel. Cut into quar­ters and ar­range on a bak­ing sheet. Rub with olive oil and sprin­kle with salt. Bake un­til soft, about 35 min­utes. 2 Work­ing over a bowl, peel the or­anges and sep­a­rate the seg­ments. Gen­tly squeeze the or­ange seg­ments over the bowl and re­serve the juice for the dress­ing. 3 Roll the chevin in the chopped herbs to coat. Set aside.

4 Dress­ing Whisk to­gether all the in­gre­di­ents and sea­son with salt. 5 To as­sem­ble Ar­range the let­tuce and rocket in a serv­ing bowl. Place the sweet po­tato quar­ters on top, fol­lowed by the or­ange seg­ments. 6 Thinly slice the chevin and ar­range on the salad leaves. Scat­ter wa­ter­cress and mint on top. Sprin­kle the toasted wal­nuts over and serve with the dress­ing.


This salad is a great ex­am­ple of how you can up­date and adapt a recipe to com­ply with the five cri­te­ria of a win­ning recipe (see How to Cre­ate a Five-Star Dish on page 6). In­stead of mak­ing old-fash­ioned sug­ary, but­tery baked sweet pota­toes, Nina trans­forms this vegetable into a lovely salad with lots of fresh flavours. It’s quick to make, su­per healthy and truly tasty.

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