Roast Sweet Potato And Capsicum Salad
From dellissea 14 years ago
- 40 min. to make
- Serves serves 4
A salad i like to make once week, because it's so easy, no time consuming and not expensive. I like to eat it together with buckweat and tehina on the side. ( buckwheat you prepare like you would rice; 2 cups of water for 1 cup of buckwheat) The Tehina I'll put up here aswell. Read more Enjoy See less
Ingredients
- 1/2 cup olive oil shopping list
- 1 tblspoon chopped oregano or marjoram shopping list
- 1 clove garlic, crushed shopping list
- 3 red capsicums shopping list
- 500 g (1 lb) orange sweet potato shopping list
- salt & pepper shopping list
- 1 tblspoon basamic vinegar (I don't always use this step) shopping list
- oregano leaves, to garnish shopping list
How to make it
- preheat the oven to180C (350F)
- Place the oil, herb and garlic in jug season with ground, black pepper and combine well
- Half the capsicums, lenghtways and remove the membranes and the seeds
- Cut the sweat potato into slices (Not to thin because then they burn, or thick or they don't cook well)
- Brush the vegatables with the oil mixture on both sides and place in a single layer on a baking tray (I put it on baking paper)
- Sprinkle all with a bit of salt and place in the oven for 40 min.
- Add the balsamic vinegar to the oil mixture and drizzle over the salad
- Serve sprinkled with the herb
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