Roasted sweet potatoes and fresh figs - The Jewish Chronicle
This flavour-filled autumn salad is always a winner
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
Ingredients
- 4 small sweet potatoes (1 kg)
- 5 tbsp olive oil
- 40ml balsamic vinegar (commercial rather than premium grade)
- 20g caster sugar
- 12 spring onions, halved length-ways and cut into 4cm segments
- 1 red chilli, thinly sliced
- 6 fresh ripe figs (240g ), quartered
- 150g soft goat’s cheese, crumbled (optional)
- Maldon sea salt and black pepper
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