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Sig's sweet potato and goats' cheese salad

publication date: Apr 26, 2011
author/source: Signe Johansen
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I made a mustard-rosemary-chilli paste to slather chunks of sweet potato. I then grilled the chunks, washed some lettuce, quickly boiled some green beans and, oh the best part - threw a slice of round goat's cheese under the grill to make this totally satisfying, delicious lunch. Takes a bit of effort I'll grant you, but the portion here is enough to feed 2 people, or just yourself and then keep the leftovers for the next day

Serves 2
Time: About 25 minutes
Cost: about £1.50 a head

1 large sweet potato, washed, but unpeeled
1 tbsp grain mustard
1 tbsp cooking oil
some herbs, I used rosemary but thyme would be good too
A few chilli flakes or a pinch of chilli powder
1 small pack green beans
some lettuce
A slice of goat's cheese log
Salt and pepper
(I imagine a sprinkling of walnuts would be tasty too)

Preheat your grill. Chop the sweet potato in chunks. In a medium bowl, mix a tablespoon of mustard, a little bit of oil, salt, pepper, chilli flakes, and rosemary, then using your hands, coat the sweet potato chunks in this mixture, placing the chunks on a baking tray and grilling 15-20 mins (turning halfway through)

Meanwhile, boil some beans (4-5 mins) and wash your lettuce. Obviously use other salad-y ingredients if you have them. I just used what I had available.

Once your sweet potato chunks are cooked, place the slice of goat's cheese on some aluminum foil and grill for 3-4 mins until it starts to bubble and take on a caramel colour.

Finally, assemble all these ingredients - the above photo gives you an idea of what I did, but put them together any way you like.


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