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baguette, Balsamic Vinegar, Brunches, Cape Town, Chefs, Clifton Kitchen, Clifton Kitchen - Cooking thorugh the seasons, Cook Books, Cooks, Easy Meals, feta cheese, Food Photography, Foodblogs, foodwriter, Goats cheese, Goats milk feta cheese, horseradish, ingredients, Kate Abbott, lemons, Lifestyle, limes, Rocket, Salads, Sweet Potatoes, Vegetarian, walnut oil
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
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.
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.
