A healthy meal that will give you a lift. Swap in whatever raw vegetables you happen to have to hand.
- sweet potatoes (1 per person)
- shallots, chopped
- tomato, chopped
- 2 peppers/capsicums (preferably different colours)
- broccolini, chopped
- snowpeas, halved
- carrots, grated
- red cabbage, thinly sliced
- cottage cheese
- jalapeños (optional)
- cheddar, grated (optional)
- white wine vinegar
- salt and pepper
- olive oil
Preheat the oven to 210 degrees. Remove the core of the 2 peppers and rinse with water to remove the seeds. Place upside down on a baking tray. Wash and pierce the skins of the sweet potatoes with a fork. Place them on the baking tray and roast the lot for 50 minutes. While these cook combine the vinaigrette ingredients in a bowl and chop all the veges.
With 10 minutes to go remove the peppers and place in a bowl – seal the bowl with a plate so they sweat. This will make it easier to peel them. If you are using cheddar, remove the sweet potatoes and cut each one down the middle. Sprinkle the cheddar onto the sweet potatoes to melt for the last 10 minutes of cooking.
After 5 minutes the skin should have lifted from the peppers and you can peel the skin away and discard it – it doesn’t matter if some remains though. Slice the peppers into strips.
Place each sweet potato on a plate and spoon the raw vegetables inside and on top, pour the vinaigrette over them and top with two tablespoons of cottage cheese. Season with salt and pepper. Delicious!