A delicious fig dish to try out, based on two recipes I found online – with just a few health-conscious tweaks that still keep the great mix of flavours.
Roasted sweet potatoes, raw figs and fried spring onions, what a combo!
Ingredients (to feed 4-6 as a side dish)
3 large sweet potatoes, (c.1 kg)
6 figs (c. 250g), quartered
12 spring onions, green part only; halved then cut into one inch pieces
6 tbsp virgin olive oil
3 tbsp balsamic vinegar
freshly ground black pepper and sea salt to taste
Method
Preheat the oven to 160C degrees. Peel the sweet potatoes (or scrub if home grown/organic), then halve lengthwise, and halve again so they look as much like wedges as possible.
Mix 3 tablespoons olive oil with some salt and pepper and rub over the sweet potatoes. Spread them out on a baking sheet (skin down, if keeping it on). Cook until done but not too soft, usually around 20-25mins, then remove from the oven and scatter with the quartered figs.
The combination of roasted and raw really makes this dish.
Add the rest of the oil to a pan together with the balsamic vinegar, then fry the spring onion pieces for about 5 mins until they are well coated and slightly soft – and not burnt! Add more oil or vinegar if you find your liquid has vanished (if you overfry the spring onions)
Spoon the mix over the wedges and figs and serve at room temperature.