Sweet Potato And Cherry Tomato Salad with Blue Cheese 31.03.2009

I made this salad for lunch on Christmas day. So did my mum. So did Sus. The evidence suggests it must be pretty good fanks.


500g sweet potato, cubed 1 punnet of cherry tomatoes or similar quantity of small roma tomatoes 1 packet of blue castello cheese a handful of garlic cloves olive oil red wine vinegar 1 teaspoon cumin seeds a bunch of fresh basil leaves salt and pepper


Preheat oven to 200 degrees. Toss the sweet potatoes, garlic cloves, a good dash of olive oil, cumin seeds, salt and pepper to taste, and a handful of torn basil leaves in a baking dish.

Bake in the oven for about 25 minutes, then add the tomatoes and a little more olive oil and bake for another 15 minutes, until the tomatoes are slightly roasted, some burst, some still intact.

Remove from baking dish and place on serving plates, allow to cool slightly. Break cheese into large chunks, tear some extra basil into pieces and drizzle with a bit of red wine vinegar. Note: If you put the cheese on too soon out of the oven it just melts away, wait a little while and you get lovely partially melted bits of tastiness instead.

This salad doesn’t really reheat well for presentation purposes because it can get pretty mushy, but makes for tasty leftovers, particularly in a steak sandwich.

File under salad

Download a print-friendly PDF

Ciannon hates restaurants that have desserts listed on a separate menu that is only revealed at the end of the night. How is one to adequately prepare?

Sorry, comments are not available on this post.


Noms Elsewhere