3 to 4 South African plums - halved, stoned and sliced
50g Gorgonzola cheese, coarsely crumbled
50g toasted pecan nuts
Method Prep:15min › Cook:30min › Ready in:45min
For the potatoes:
Preheat the oven to 180 C /160 C fan / Gas 4.
Combine the sweet potatoes, garlic (reserve a little for the dressing later), oil, fennel and spices in a bowl and toss to coat. Season to taste and tip into a roasting tin.
Bake for about 25 to 30 minutes until the sweet potato is soft and caramelised. Remove from the oven and allow to cool.
For the dressing:
To make the dressing, scrape up the spiced cooking oil from the roasting tin and add the 2 tablespoons of olive oil and the red wine vinegar. Check the seasoning and add some finely sliced fennel.
To serve, share the spinach leaves between 4 plates. Toss the roasted sweet potato with the dressing and place on top of the spinach. Arrange a few sliced plums on top and scatter with Gorgonzola and pecans.
Recipe created by Reuben Riffel, head at Reuben's Restaurant.