ROASTED SWEET POTATO & AUBERGINE SALAD

Vegetarian & Gluten free

Chunks of sweet potato, aubergine and peppers, roasted with garlic and oil and then tossed with cheese and wine vinegar just before serving.

 

Serves 2

  • 1 large sweet potato, peeled and cut into chunks
  • 1 large aubergine, cut into chunks
  • 2 garlic cloves, halved
  • 1 large red or orange pepper, cut into 2.5 cm (1 inch) squares
  • 4 tablespoons olive oil
  • 125g (4 oz) blue cheese e.g. Gorgonzola, Dolcelatte, Stilton, diced
  • 1 teaspoon wine vinegar or lemon juice
  • Seasoning

Method

  1. Preheat the oven to 200C, 400F, Gas 6. Place the sweet potato, aubergine, garlic cloves and pepper chunks in a roasting tin. Pour over the olive oil and sprinkle with salt. Roast in the oven, turning every quarter of an hour for 45 minutes until crisp and golden on the outside and cooked in the centre.
  2. Turn the hot vegetables with any juices into a serving dish and allow to cool for about 5 minutes. Add the cheese dice and vinegar or lemon juice and toss well together. Check the seasoning and serve with Garlic Bread