Cooking Time:40 Minutes
Serving Size: 3-4 servings
1 extra large sweet potato, or 2 large
4-5 fresh figs
5 tbsp olive oil
6 spring onions
1 small red chilli
40ml balsamic vinegar
1 tbsp honey
Salt and pepper
Grilled halloumi (optional)
Start by slicing the sweet potato (with skin on) into wedges.
Mix with 3 tbsp olive oil, salt and pepper, then place on a baking tray in an oven at 200C for about 25 minutes.
Place the balsamic vinegar and honey in a saucepan and bring to the boil, then let simmer for a few minutes.
Cut the figs into quarters.
Slice the spring onions and red chilli finely, then fry in remaining oil for a few minutes until softened.
Arrange the sweet potato and figs into the bowl/plate and top with the onions, chilli and balsamic reduction.