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Overindulgence eventually gets to all of us and my limit has definitely been reached. All the festive season entertaining followed by a 40th birthday celebration this week-end brought me to seeking something simple and more gentle on the constitution.

For lunch my focus was the lovely organic sweet potatoes that I picked up at the fresh produce market: these I baked in the oven, sliced into rounds and arranged on a plate with some rocket leaves, crumbled over some goat’s cheese feta and dressed with balsamic vinegar, walnut oil and a sprinkle of fresh lemon juice. Served with a zesty wine it was just perfect.

The left over sweet potato made an equally delicious breakfast, this time served on a toasted baguette, spread with horseradish paste followed by sliced sweet potatoes, crumbled feta, balsamic and walnut dressing, a sprinkle of fresh lime juice, seasoned with black pepper and salt flakes. Yummy!

Both of the following make lovely light lunches, brunches or in smaller portions could be served as a starter.

Sweet potato, goat’s cheese & Rocket Salad

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Ingredients/Method:

Baked sweet potato slices, crumbled goat’s feta served on rocket leaves, dressed with balsamic and walnut oil, drizzle over fresh lemon juice and season with black pepper and salt flakes. 

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A different way

Sweet Potato, Horseradish & Goats cheese Baguette

Ingredients/Method:

On half a toasted baguette, spread some horseradish paste, top with slices of baked sweet potato, crumble over some goats feta and drizzle with balsamic and walnut oil and a sprinkle of fresh lime juice. Season with black pepper and salt flakes.

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