Sweet potato and orange salad
– Nina Timm
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.