Ingredients
Check off ingredients as you go
- 3 sweet potatoes
- olive oil
- balsamic glaze
- 6 ripe fresh figs (250 g / 9 oz), cut into pieces
- 1 log goat cheese
- Salt, pepper
- Preheat the oven to 190°C (375°F). Cut the sweet potatoes in half lengthwise, season with salt and pepper, drizzle with olive oil, then roast on a baking sheet for 50 minutes (or until tender).
- Cut the figs into small wedges. Crumble the goat cheese into a small bowl.
- Arrange the sweet potatoes on a serving plate, scatter the figs and goat cheese over them, season with salt and pepper, and finish with a drizzle of olive oil and a drizzle of balsamic glaze.
Tips and variations
- You can replace the goat cheese with feta or Tzfat cheese (a mild, salty Israeli brined cheese).
- This salad makes a lovely starter for Rosh Hashanah; you can leave out the cheese and replace it with crushed hazelnuts.