About this recipe:This dish is simply divine. Roasted sweet potatoes are nestled amongst baby rocket leaves, which have been tossed in a homemade roasted red pepper salad dressing. Serve with shaved Parmigiano Reggiano. It makes a fantastic starter or side dish.
1 tablespoon olive oil
salt and ground black pepper to taste
4 sweet potatoes, peeled and cut into wedges
2 red peppers, halved and seeded
1 clove garlic
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 dash hot pepper sauce, such as Tabasco
1 teaspoon salt
ground black pepper to taste
125ml extra virgin olive oil
125ml walnut oil
225g baby rocket leaves
1 (5cm) piece Parmigiano Reggiano cheese
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Whisk the 1 tablespoon olive oil, salt and pepper together in a bowl; toss the sweet potato wedges with the olive oil to coat. Place the pepper halves with their cut-sides down onto a baking tray; arrange the sweet potato wedges around the peppers.
Roast in the preheated oven until the potatoes are slightly charred and crispy and the the pepper skin is blistered, about 45 minutes. Shake the tray once mid-way through the cooking time to keep the mixture from sticking to the tray. Set the potato wedges aside to cool. Place the pepper halves into a bowl and cover with cling film; allow to sweat until cool, about 20 minutes. Peel the skin from the peppers and discard.
Finely chop the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot pepper sauce, salt and pepper; puree until smooth. Slowly stream the 125ml olive oil and 125ml walnut oil into the mixture as it blends. Transfer to a large bowl; add the rocket leaves and toss to coat.
Divide the potato wedges between 4 salad plates; top the wedges with equal amounts of the dressed rocket leaves. Shave the Parmigiano Reggiano cheese over the salads to serve. Serve immediately.
Only use as much dressing as you need and refrigerate the remainder for future use.