Sweet potato, mozzarella, chilli & basil
This is a lovely easy recipe that you can make quickly and either eat at home if you're not in the office, or put in Tupperware to take with you. I absolutely love the fresh flavours of this dish - I could eat it everyday!
Ingredients
Serves 2
1 sweet potato
100g buffalo mozzarella, sliced
1/2 red chilli, thinly sliced, or chopped finely
Juice of 1/2 lemon juice
Drizzle of olive oil
Basil leaves, ripped
Salt and pepper
Salad leaves & / roasted red pepper slices
Method
Roast a sweet potato on a baking tray in the oven at 180ºc for about 45 minutes depending on size. You can test with a skewer to see if is soft right the way through.
Prep and plate the salad - have any combination you like, I like leaves and roasted red pepper (from a jar - easy!), but you could add grated carrot, red onion, raw peppers, cucumber - any salad you like.
Cut the potato in half lengthways and top with mozzarella and chilli, then add a drizzle of olive oil and finish with a good squeeze of lemon.
Tip
Keep a jar of roasted red peppers in your cupbaord as they’re great for quickly improving a salad or making sauces or dips like romesco or muhammara.