This Mediterranean Salad leans on garlic and chilli to do the heavy lifting. We roast the Sweet Potato for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and chilli elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the capers and the rest of the garlic and chilli flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped basil and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
This Mediterranean Soup leans on feta and mint to do the heavy lifting. We char the Pork for...
Mediterranean Weeknight-friendly Paneer Bowl with the feta and mint we come back to again and again. Big...
Mediterranean
Members
A bright take on Aubergine Stew, built on lemon and herb and finished the way we like it. Ready...
Mediterranean Weeknight-friendly Aubergine Pudding with the garlic and chilli we come back to again and...