Vegetarian fare seems to be all the rage at the moment, and maybe a trend that will just keep growing? We certainly find a growing number of our customers looking for vegetarian options.
This is another really simple dish that just comes together well, from Tom Kime’s book “Balancing Flavours East and West”. Sweet potatoes are in season now and tasting fabulous. A definite hit matched to a Yarrh Rosé or Mr Natural Sauvignon Blanc.
½ large sweet potato per person
3 green chillies, seeded and finely chopped
Zest and juice of 1 lemon
1 tsp sugar
Salt and black pepper
¼ cup extra virgin olive oil
Bake the unpeeled sweet potatoes at 200 degC until done to your liking, might take an hour or more.
Mix all other ingredients together.
Thickly slice (or halve) the sweet potatoes, skin on, and serve with sauce.
Serving suggestion: grilled garlic and butter mushrooms and a green salad, or if you can’t help yourself, a T-bone steak.
NM