Salade de patates douces aux figues - 'salad in a jar'

Pour cette recette, je puise mon inspiration d'une délicieuse salade mangée cet été à Brighton : patate douce rôtie, oignons fondants et figues étaient les stars de ce petit plat.

I draw my inspiration for this recipe from a delicious salad I ate last summer while in Brighton; roasted sweet potato, melt-in-the-mouth onions and figs were the star of this meal.

Après quelques recherches, il se trouve que la recette initiale est - sans surprise - une recette d'Ottolenghi. 

After some research on the internet, it turned out the initial recipe is by -no surprise- Ottolenghi.

Bien que j'adore la cuisine d'Ottlenghi, j'avais envie d'y apporter ma touche personnelle et de vous proposer ma propre recette sous forme de 'salad in a jar' automnale. Enrichie de jeunes pousses d'épinards et d'amandes effilées torréfiées, c'est une salade en bocal facile à emporter.

Though I love Ottolenghi's cuisine, I wanted to add my personal touch and offer you my very own recipe for this autumn 'salad in jar'. With baby spinach and roasted flaked almonds, this is salad in a jar is easy to carry.

Bien que cette recette soit végétarienne/vegan, c'est aussi très bon agrémenté d'une tranche fine de jambon cru !

Although this is a vegetarian/vegan recipe it is also very good with a thinly cut slice of cured ham!

AUTUMN SALAD

(for 2)

1 big sweet potato

3tbsp olive oil

3 figs

6 spring onions

10cl balsamic vinegar

1/2tsp brown sugar

baby spinach

flaked almonds

Preheat oven to 240°C.

Wash the sweet potato, cut in half then cut in wedges. Mix with 1tbsp olive oil and spread on a baking sheet. Wash figs, cut in four. Spread on baking sheet with sweet potato and cook for 25min or until golden.

Meanwhile, halve spring onions, cut into segments and cook in pan with olive oil for 5-10min over medium heat.

Pour vinegar and sugar in a small saucepan. Bring to a boil then let it simmer for 5min. It will thicken as it cools.

Leave all vegetables to cool down. Absorb extra oil with kitchen roll then arrange in your jar; first spring onions, then sweet potato and figs. Drizzle with balsamic syrup -you can add a drop of water to balsamic reduction if too thick. Then top with baby spinach and flaked almonds, roasted for 10min at 200°C.