Sweet Potato, Pea and Fennel Top Salad
2 medium sweet potatoes
pinch of fennel seed
pinch of white mustard seed
pinch of sweet paprika
1 cup of frozen peas
1 small pointed cabbage
1 small red onion
1 red gem leaf
1 sprig mint (chopped)
1 sprig oregano (chopped)
1-2 green fennel tops
pinch of sweet paprika
pinch of fennel seed
pinch of white mustard seed
2 -3 tbsp of good olive oil
1 tbsp of good organic red wine vinegar
salt and pepper
Serves 6-8
Method:
Heat oven to 180 C.
Peel the sweet potato and dice into chunky pieces. Place on a small baking tray. Sprinkle over the fennel seed, mustard seed, paprika and season with salt and pepper. Peel the onion and cut into 6, keeping the root on for roasting and add to the baking tray. Pour over a generous drizzle of olive oil so both the sweet potato and onion are nicely coated. Keep both of these ingredients separate while roasting. This should take around 40-45 mins.
Cut the pointed cabbage into thin slices. Place in a pan with the peas and the rest of the olive oil and season. Toss them around in the pan until the peas soften and the cabbage wilts.
10 minutes before the end of the roasting time, pour the vinegar over the onions and add the roughly chopped oregano. Put back in the over to finish roasting.
Separate the gem leaves and arrange on your favourite platter. Mix the pea mixture with the sweet potato and onion and then layer it on top of the leaves. Add some torn up mint leaves and the fennel tops.