Roasted Sweet Potato, Fennel & Carrot Salad
4 sweet potatoes, scrubbed and cubed
1/2 cup olive oil
2 fennel bulbs, sliced
4 carrots, grated (on the largest blade) into strips
4 tbsp balsamic vinegar
Salt and pepper, to taste
Step 1: Place the sweet potatoes on a flat tray and pour over a 1/4 cup of olive oil or enough to roast them nicely. Pop them in the oven at 350°F for 30 minutes or until they’re golden and crispy.
Step 2: When the potatoes have been in the oven for approximately 20 minutes, place the fennel and carrots under a grill for about 10 minutes on a medium heat. You may pour a little olive oil over these if you like.
Step 3: Once all the vegetables are ready, put them in a bowl and add the balsamic vinegar, the leftover olive oil, and salt and pepper to taste.
Reprinted with permission from Lehla Eldridge’s The South African Illustrated Cookbook (2010 Allison & Busby). The South African Illustrated Cookbook is available through Chapters and Indigo Books + Music and Amazon.