Sweet Potato, Caramelised Onion and Goats Cheese Salad
Firstly, a big thanks to everyone for your lovely pregnancy wishes – it’s wonderful to know how supportive you all are.
Cravings are synonymous with pregnancy and the one thing I can’t get enough of this pregnancy is salad, I guess I should thank my lucky stars I’m not craving a block of chocolate each night!
Here’s an exceptional salad recipe, which can also be prepared in advance for summer-time parties. It’s delicious served with grilled lamb or on it’s own.
This salad is also another that fits into the ‘Dave’s favourite’ category, so I often cook a big batch of sweet potato and onion, keep it in the fridge and quickly assemble for dinner or lunch. If your salad leaves are washed and ready to go, (I keep mine in a salad spinner) it takes less than five minutes to prepare, heck, it’s so easy that even David can put it together himself, and trust me, there’s not much he can put together in the kitchen!
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Recipe
Serves 4
Ingredients
Baked sweet potato
500g sweet potato (or kumera), peeled and diced
2-3 garlic cloves
2-3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
Caramelised onion
1 large brown onion, peeled and thinly sliced length-ways
2 tablespoons olive oil
1 heaped tablespoon brown sugar
1 tablespoon balsamic vinegar
Dressing
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon water
Sea salt and freshly ground black pepper to taste
100g rocket (arugula) and baby spinach leaves, washed and spun dry
80g goat’s cheese, crumbled
2 tablespoons lightly toasted pinenuts
Method
1) Preheat oven to 250°C. Place chopped sweet potato and garlic cloves in a large baking tray tray lined with grease proof paper, drizzle over olive oil, add salt and pepper and mix well. Cover baking tray tightly with a sheet of foil and bake on high for 20 minutes. Remove foil after 20 minutes and reduce heat to 200°C, continue baking for further 30-40 minutes, turning the sweet potato half way through until lightly golden. Remove from oven and allow to cool.
2) For the caramelised onion, fry onion in olive oil over a low heat until softened (15 minutes). Sprinkle over sugar and fry for further 5 minutes. Turn heat up to medium and allow onion to caramalise to a lovely rich golden brown (5 minutes), add balsamic (1 minute) and remove from heat, allow to cool.
3) For the dressing, combine oil, balsamic, water, salt and pepper in a jar. Just before serving shake well to emulsify.
4) In a large serving platter arrange rocket and spinach leaves, scatter over baked sweet potato, caramelised onion, crumbled goats cheese and finally the pinenuts. Cover with plastic wrap and store in the fridge until serving. Just before serving drizzle over dressing and enjoy with grilled meat or on it’s own.
Tips:
– Lightly toast pine nuts in a dry pan over a medium heat for 3-5 minutes, stirring occasionally until toasted and fragrant.
– Store left over caramelised onion in an airtight jar in the fridge for up to 4 weeks.
– For quick week night dinners, double the quantities and store everything in the fridge, then assemble each night.
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Filed under Australian, Low Carb, Low Fat, Main Courses, Salads, Summer, Vegetable, Vegetarian
are preserved and enjoyed
debbie
I made this recepie last night for the first time and it was amazing we had people over for dinner and they all raved about it i served it with roast chicken and for once followed the recipe will be making this over and over again, great thing was i made the onions, roasted pine-nuts and dressing all ahead of time and just put it together at the last minute, worth trying