Sweet potato, basil & mozarella
This dish is a sort of chuck-it-in-the-oven-and-forget-it kind of a recipe. Sweet potatoes have a low glycaemic index meaning that they’ll keep you from feeling hungry for longer without piling on the calories too much. Of course, that depends on how much olive oil you glug on, but hey, you’ve been working in the garden all day, so what the hell?
Just before the end.
For two people. Oven on 180 fan, 200 ordinary & 6 gas
What’s in it?
2 sweet potatoes
1 red onion, quartered
1 tablespoon olive oil
1 teaspoon sea salt
Lots of lemon thyme
1 large ball of mozarella, sliced
Dressing
A handful of fresh basil, chopped finely
1 & 1/2 tablespoons olive oil
1 clove garlic, grated
1 teaspoon sea salt
1/2 tablespoon lemon juice
How’s it made?
Prick the sweet potatoes & put in roasting pan with the onions. Rub on oil salt and thyme. Lob it in the oven for an hour.
Mix all the dressing ingredients
After an hour take the potatoes out of the oven and cut a cross into each. Slide in the slices of mozarella & pop back into the oven for ten minutes. Take them out and sprinkle over the dressing. Yum.
Ready to serve
