1 kg of sweet potato
3 long red chillies
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
100g greek feta
1/2 cup mint leaves, shredded
1. Preheat oven to 180C. Peel sweet potato and roughly chop into 5cm pieces. Cut chillies in half lengthways. Put sweet potato and chillies in a bowl and toss with 1 tbsp oil. Season and spread on a baking tray. Roast for 35-40 mintues or until golden.
2. Combine remaining old and vinegar, season. Put sweet potato and chilli on a platter and top with crumbled feta and mint. Drizzle with dressing and serve.
No comments:
Post a Comment