There’s no better way to celebrate another Meat Free Week than by posting a recipe by the men who made vegetables fashionable: Yotam Ottolenghi and Sami Tamimi.
There is also no more arguing that autumn is now truly upon the other half of us. The weather has changed, the wind’s turned cool, which for the moment, is a lovely change to the sweltering and humid winds of the past season.
And with autumn comes the next wave of figs. Beautiful, sweet, slightly funky tasting figs.
It truly is the fig’s presence in the Roasted Sweet Potato and Fresh Fig Salad that is served at Ottolenghi that ties the whole dish together. Oh, and the balsamic reduction. Notice it missing from the photo?? Trust me, you do not want to forget the glaze!
As I was serving this salad for dinner, and only this salad, I knew we’d need a little crunch, or should I say, a little carbs. For better or worse, I turned Yotam and Sami’s beautiful salad into a pizza/tortilla/wrap topping of sorts. But it worked! The crispiness of the spinach tortilla was a welcome texture on the plate. It also became a spoon to scoop up all the veggie goodness; and to mop up the sticky globs of balsamic reduction.
So, with only a few days left, go experiment with veggies and grains and enjoy Meat Free Week 2015.
And don’t forget to come and celebrate at Fiesta Friday’s new hangout that Angie @The Novice Gardener was so nice enough to create for us. Her co-hosts this week are Selma @Selma’s Table and Margy @La Petite Casserole so you know it’s going to be a great party.
Roasted Sweet Potato and Fresh Fig Topped Spinach Tortillas
- 4 small sweet potatoes (1kg in total)
- 75ml olive oil (divided)
- Maldon sea salt and black pepper
- 40ml balsamic vinegar
- 20g caster sugar
- 12 spring onions (halved lengthways, cut into 4cm segments)
- 1 red chilli (thinly sliced)
- 4 to 6 spinach tortillas
- 6 fresh and ripe figs (240g in total, quartered)
- 150g soft goat’s cheese (crumbled, optional)
- Preheat the oven to 240°C.
- Wash the sweet potatoes, halve them lengthways and then cut each again similarly into 3 long wedges. Mix them with 3 tablespoons of the olive oil, 2 teaspoons of salt and some black pepper.
- Spread the wedges out on a baking sheet, skin-side down, and cook for about 25 minutes until soft but not mushy. Remove them from the oven and set aside to cool down to room temperature.
- Meanwhile, to make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil then reduce the heat and simmer for 2-4 minutes, or until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
- Heat the remaining oil in a medium frying pan and add the green onions and chilli. Fry them over a medium heat for 4-5 minutes, stirring often, making sure not to burn the chilli, and then spoon the oil, onions and chilli over the sweet potatoes.
- On a medium heat, cook the tortillas on both sides until just crispy in the same frying pan used to cook the green onions and chilli. Set aside and cover with foil until ready to serve.
- Divide and arrange the sweet potato and chilli mixture on top of each tortilla. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the cheese crumbled over, if using.
Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi.