Jade: Bitemysalad #3

You know those days when you get home after a long day in theatres and seemingly endless train journeys..and all you want to do is collapse in a heap on the cosy familiarity of your own bed and snuggle...doesn't matter if it's a smelly old baby blanket or a frayed soft toy you've had since you were 3...The only thing left to do is to order yourself some chinese takeaway and bury yourself in its msg-laden glory. Well as much as I would've died for some roast duck rice, with the sun shining and everyone prancing around in their summer best, I couldn't justify gorging on an entire container of fat, salt and carbs....So I made myself a salad instead. Equally comforting, much less guilt ;)

Roasted sweet potato salad with balsamic reduction [I think with all the diet trends floating about, salads have gained a rather unfair notoriety..the reality is if you just spend a little time on them, salads don't have to be rabbit food..but rather a symphony of fresh flavours and textures]

1 sweet potato, parboiled for about 15 minutes, cut into wedges

2 large shallots/ pearl onions, peeled and quartered

Handful toasted pine nuts

Some sharp, soft cheese [ Goats cheese would be perfect. I used some low fat cream cheese I had left]

Mixed salad leaves

Olive oil, salt and pepper, maybe a pinch of dried thyme

1/4 cup balsamic vinegar

1 tbsp brown sugar

1/2 tbsp golden syrup

1. Preheat oven to 200 degrees

2. Toss the potato wedges and shallots in olive oil, salt, pepper and dried herbs and bake for about 30-35 minutes

3. For the balsamic reduction, simmer the vinegar, sugar and golden syrup until it thickens and all that initial acridity disappears..leaving you with a dressing that has a mellow intensity

4. Arrange some torn salad leaves on a plate, drizzle with some dressing

5. Top with your sweet potato and onion wedges, tear up some cheese on top, sprinkle with pine nuts and finish off with the rest of your dressing