A Sticky Butternut Goat’s Cheese ‘Salad’
A Sticky Butternut Goat’s Cheese ‘Salad’
Course: Recipes, MainINGREDIENTS
2 sweet potatoes
1/2 Brown’s Valencay Cheese
2 oranges – juiced
30ml apple cider vinegar
2 tbsp Angostura Bitters
40g jaggery
5 sprigs of thyme
1 head of garlic, unpeeled, halved horizontally
40g Valencay or goat’s chevre in pieces
Salt & pepper
Directions
- Preheat a fan oven to approx 200.
- Place the orange juice, vinegar and sugar in a saucepan and bring to the boil. Turn down to simmer for about 10 minutes until it’s thickened.
- Add the bitters and olive oil along with 1/2 teaspoon of salt.
- Cut the sweet potatoes into wedges and place in a bowl with the thyme, garlic and your orange mixture.
Toss it really well so everything is coated, and then place in a snug single layer in a roasting dish. - Place in the oven for 50 – 60 minutes turning from time to time, and basting them as often as you can.
At the end they’ll be dark and sticky - Remove from the oven and allow to cool slightly before dotting them with chevre or Valencay.
Serve with mountains of rocket!
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