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 Here is an example of the serendipitous goodness that comes from using up all the leftover (but not sad and wilty) vegetables in the kitchen. The only real cooking involved is slicing a sweet potato, tossing with a little olive oil, sea salt and black pepper, and roasting at 180 C for about 20 minutes or so, until it is tender. While it is cooking, make the rest of the salad, with some mixed leaves, sliced yellow pepper, halved cherry tomatoes, a couple of chopped plums, an avocado, roughly chopped, a little crumbled feta, and some pumpkin and sunflower seeds. Make a dressing of pumpkin seed oil, white wine vinegar, and a little seed mustard, add the roast sweet potato, and you're done.
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16 May 2004
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Here is an example of the serendipitous goodness that comes from using up all the leftover (but not sad and wilty) vegetables in the kitchen. The only real cooking involved is slicing a sweet potato, tossing with a little olive oil, sea salt and black pepper, and roasting at 180 C for about 20 minutes or so, until it is tender. While it is cooking, make the rest of the salad, with some mixed leaves, sliced yellow pepper, halved cherry tomatoes, a couple of chopped plums, an avocado, roughly chopped, a little crumbled feta, and some pumpkin and sunflower seeds. Make a dressing of pumpkin seed oil, white wine vinegar, and a little seed mustard, add the roast sweet potato, and you're done.