Betwixt and between. Is it spring, or is it winter? One glorious sunshiny day instils you with energy and hope for a milder season to come, then the temperatures drop, and the city is once again wrapped in its comfy (but old!) grey blanket.
If the weather is a person it would be a wavering Woody Allen, wrenching his hands, anxious, unable to make a final decision. Winter, spring, summer. What’s it to be Woody?
This warm salad carries the remnants of winter – roasted root veg – but is also looking ahead to things to come – light salads bursting with fresh green leaves and herbs. Because that’s really what we’re craving, isn’t it?
Meanwhile, let’s appeal to the Weather-man. Give us spring, please. The sooner the better.
2 sweet potatoes
1 tablespoon olive oil
4 strips of prosciutto ham
a handful of fresh basil
half a bag of fresh spinach
50 g feta
40 g walnuts
1 tablespoon extra virgin olive oil
½ tablespoon cider vinegar
1 teaspoon runny honey
salt and pepper
1. Preheat the oven to 210 degrees celsius.
2. Wash the sweet potatoes and cut them into small wedges (no need to peel them). Put them on a baking tray with baking parchment and toss with a tablespoon of olive oil, salt and pepper. Roast in the oven for about 15 minutes, or until they are tender and starting to brown around the edges.
3. Meanwhile, toast the walnuts in a hot dry pan. Mix the ingredients for the dressing.
4. Arrange warm wedges of sweet potato on a plate with prosciutto, spinach, shredded basil and feta. Chop the walnuts but leave a few of them whole, and scatter over the salad. Finish with a drizzle of dressing.