Late-Summer Oven Dish

This dish is perfect as a side during late summer — the sweetness of figs paired with warm sweet potatoes is a true delight!

Ingredients (serves 4 as a side dish):

• 2 large sweet potatoes

• 4 fresh figs

• 1 red chili pepper

• 1 bunch of spring onions

• 4 tablespoons olive oil

• 1.5 tablespoons balsamic cream

• A handful of roughly chopped pecans

• 50 g crumbled soft goat cheese

Preparation:
Preheat the oven to 240°C (465°F). Wash the sweet potatoes and slice them into wedges — no need to peel. Toss them with 3 tablespoons of olive oil, rosemary, and thyme. Season with salt and pepper to taste. Place them in an oven dish and roast for about 20 minutes, checking regularly with a fork to see if they’re soft.

Meanwhile, remove the stems from two of the figs and slice them into wedges. Heat the remaining tablespoon of olive oil with the deseeded red chili and sliced spring onions, and let simmer for a few minutes.

Tuck the fig wedges between the roasted sweet potato in the baking dish. Drizzle with the olive oil–spring onion–chili mixture, then drizzle the figs with balsamic cream.

Toast the chopped pecans briefly in a pan until warm and crunchy. Sprinkle over the dish along with the crumbled soft goat cheese.

Tip:
Serve with grilled lean meat or chicken.

Nutritional value per serving:

• 270 kcal

• 4 g protein

• 31 g carbohydrates

• 13 g fat