Summer has arrived. We haven’t seen much of Summer this year, the days have been cool and frankly, up until this last week, I hadn’t actually felt hot. Yes, it may be October, but the mercury has finally climbed above 25 and the sun has come out, Summer is here and it must be celebrated. What better way to celebrate than to go to the local park with a few friends and a few tasty beverages. Yesterday, after going to our local market, we went to London fields to enjoy some of our bounty. Turns out, some other folks had the same idea.
Not to be put out, mr416expat and I are heading to Regent’s park to meet up with some of my co-workers this afternoon.
In last week’s Yotam Ottolenghi’s weekly Guardian column, he posted this fabulous recipe for Roasted Sweet Potatoes and Figs. I can attest to its deliciousness both warm from the oven and served cold as a tasty salad. We made it last week and if it wasn’t too warm to turn on the oven, I would love to make it again for the park this afternoon.
Roasted Sweet Potatoes and Figs – Yotam Ottolenghi
4 sweet potatoes
75 ml olive oil
sea salt and pepper
1 tbsp white sugar
spring onions, cut into 4″ slices
red chili, thinly sliced
6 figs, ripe, quartered
soft goat’s cheese
Prehead the oven to 425F. Wash the sweet potatoes, cutting them lengthwise and then into quarters. Toss with the olive oil and season with salt and pepper. Roast for 25 minutes until soft but still holding their shape. Remove and cool. Arrange on a serving plate.
Combine the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer until it thickens. It will thicken further when it cools, so don’t leave it on the heat too long.
Heat a medium saucepan with a bit of oil, combine the chilis and spring onion in the sauce pan and fry quickly on medium heat. Spoon over the sweet potatoes.
Scatter the figs and goat cheese over the sweet potatoes, then drizzle the whole salad with the balsamic reduction.