Roast Sweet Potato And Capsicum Salad |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A salad i like to make once week, because it's so easy, no time consuming and not expensive. I like to eat it together with buckweat and tehina on the side. ( buckwheat you prepare like you would rice; 2 cups of water for 1 cup of buckwheat) The Tehina I'll put up here aswell. Read more . Enjoy Ingredients:
1/2 cup olive oil |
1 tblspoon chopped oregano or marjoram |
1 clove garlic, crushed |
3 red capsicums |
500 g (1 lb) orange sweet potato |
salt & pepper |
1 tblspoon basamic vinegar (i don't always use this step) |
oregano leaves, to garnish |
Directions:
1. preheat the oven to180C (350F)
2. Place the oil, herb and garlic in jug season with ground, black pepper and combine well
3. Half the capsicums, lenghtways and remove the membranes and the seeds
4. Cut the sweat potato into slices (Not to thin because then they burn, or thick or they don't cook well)
5. Brush the vegatables with the oil mixture on both sides and place in a single layer on a baking tray (I put it on baking paper)
6. Sprinkle all with a bit of salt and place in the oven for 40 min.
7. Add the balsamic vinegar to the oil mixture and drizzle over the salad
8. Serve sprinkled with the herb
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