Both Maus and I have the dreaded lurgy. I am only a wee bit poorly but Maus has it bad.
When Maus is sick, she doesn’t feel hungry and, therefore, doesn’t eat. I eat whether I am sick or not. That is one reason why Maus is skinny and I am not 😦 Because of the above, I haven’t cooked much this week. In fact, this is the only dish I have made. Cooking for one is no fun.
(By the by: Maus has just told me she hasn’t eaten anything all day so I have dug up some soup from the freezer and given that to her.)
I first heard about this recipe about a year ago from a friend who, at the time, was going through an Ottolenghi stage. She had made it and loved it. I decided to make the recipe “some time soon”. Yesterday was the day. As luck would have it, Ottolenghi suggests serving this salad as a side dish at your Christmas table. Impeccable timing, Glenda!
The recipe is from Ottolenghi, The Cookbook. Ottolenghi advises that he originally came across the recipe on epicurious.com.
I Googled this recipe and then (out of mere curiosity) clicked on Images. There were a lot of images. Loads of people have made this salad and taken a photograph of it. It is, obviously, a very popular recipe and justifiably so. It tastes great.
The quantities are said to serve 4 and I think that is spot on. I made half the recipe and it was enough for dinner for two with a green side salad – though Maus did only eat half of hers. Considering it is the only decent meal she has had all week, she much have liked it.
(I just found out she has only had half of the soup, too. Oh, well.)
- 2 sweet potatoes (about 850g)
- 3 tbs* olive oil
- 35g pecan (I substituted walnuts because I rarely have pecans in the house but always have walnuts).
- 4 spring onions, roughly chopped
- 4 tbs* flat-leaf parsley, roughly chopped
- 2 tbs* coriander, roughly chopped
- ¼ tsp dried chilli flakes
- 35g sultanas
- salt and pepper
- 4 tbs* olive oil
- 2 tbs* maple syrup
- 1 tbs* sherry vinegar
- 1 tbs* lemon juice
- 2 tbs* orange juice
- 2 tsp grated fresh ginger
- ½ tsp ground cinnamon
*These are 15 mil tablespoons.
- Preheat the oven to 190°C.
- Cut the sweet potato (unpeeled) into 2cm cubes, spread them out on a baking tray and drizzle with the olive oil. Sprinkle with salt and pepper and mix well.
- Roast the sweet potatoes in your preheated oven for about 30 minutes, until just tender.
- Toast the pecans for 5 minutes, then chop roughly.
Whisk together all the ingredients, in a small bowl, with some salt and pepper.
- When the sweet potatoes are ready, transfer to a large bowl.
- Add the spring onions, parsley, coriander, chilli, pecans and sultanas.
- Pour the dressing over the salad and toss gently.
- Serve warm or at room temperature.