Our first recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi and also the very first recipe in this fabulous new book. We have a short window of opportunity at the moment when fresh figs are going cheap so we’re eating them with almost everything. This makes a great sharing plate.
Roasted sweet potatoes & fresh figs – to serve 4
- 4 small sweet potatoes
- 5 tbsp olive oil
- 40ml balsamic vinegar (it doesn’t have to be top quality)
- 20g caster sugar
- 12 scallions, halved lengthways and cut into 4cm lengths
- 1 red chilli, thinly sliced
- 6 ripe fresh figs, quartered
- 150g soft goat’s cheese
Preheat the oven to 240ºC/220ºC Fan/Gas Mark 9.
Wash the sweet potatoes, halve them lengthways and cut each half into 3 long wedges. Mix with 3 tbsp of the olive oil, 2 tsp of sea salt and some black pepper. Place the wedges on a baking sheet, skin-side down, and bake for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool.
Make a balsamic reduction by putting the balsamic vinegar and sugar into a small saucepan, bring to the boil, then reduce the heat and simmer for 2-4 minutes or until it thickens. Take the pan off the heat when the vinegar is still “runnier than honey” as it will continue to thicken as it cools. Stir in a drop of water before serving if it becomes too thick to drizzle.
Arrange the sweet potatoes on a large plate. Heat the rest of the oil in a medium saucepan and add the scallions and chilli. Fry on a medium heat for 4-5 minutes, stirring, and then spoon the oil, onions and chilli over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the goat’s cheese crumbled over.
(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Publishing, 2012.)