Sweet Potato and Fig Salad

Ingredients:

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)

Method:

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.