Roasted Apples and Sweet Potato with Agave and Ginger
| 4 People | |
| 2 large | sweet potatoes |
| 2 | onions |
| 4 | garlic cloves |
| 1 | lemon |
| pepper | |
| salt | |
| 2 tbsp | olive oil |
| 1 large | red apple |
| 1 large | green apple |
| 8 leaves | lettuce |
| Ginger Vinaigrette | |
| 2 tbsp | agave syrup |
| 1 tbsp | pickled ginger, finely chopped |
| 1 tsp | olive oil |
| 1 tsp | lemon juice |
| 2 tsp | pickled ginger water |
| salt | |
This is a really interesting, warm salad that's inspired by some traditional African cooking. The sweet potato makes it quite filling, while the agave and ginger dressing lightens the salad. When the lemon is roasted you hardly need to touch it to get the juice out.
1
Set the oven to 200°C. Peel and cut the sweet potato into chunks. Bring water to a boil and add the sweet potato, let it sit for 5 minutes.
2
Peel the onion and cut into wedges, peel the garlic, wash the lemon and cut it in half.
3
After five minutes in the hot water, take the sweet potato out and place on a baking sheet along with the onion, garlic cloves, and lemon.
4
Add salt, pepper, and olive oil, and place in the oven for 8 minutes.
5
In the mean time cut the red apple into wedges and the green apple into thin slices.
6
After eight minutes, add the red apple wedges to the pan in the oven. Bake for another 5 minutes.
7
Mix all the ingredients for the dressing.
8
When the salad is out of the oven, mix in the green apple slices. Serve the salad on individual plates on a couple of leaves of lettuce. Drizzle the dressing over.