Roasted Sweet Potatoes & Fresh Figs

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This vibrant vegetarian dish combines roasted sweet potatoes and fresh figs to create a sophisticated balance of earthy, sweet and sharp flavours. The soft texture of the roasted wedges pairs beautifully with the jammy richness of seasonal figs, while a homemade balsamic reduction adds a syrupy depth. It is a stunning assembly of ingredients that works just as well as a standalone light lunch as it does a standout side dish for a weekend feast.

Designed to be served at room temperature, this colourful salad is ideal for effortless entertaining. The addition of sliced red chilli and spring onions provides a subtle heat that cuts through the sweetness, while optional goat’s cheese adds a creamy, savoury finish. It is a nutrient-rich, gluten-free option that celebrates simple, high-quality produce with minimal fuss in the kitchen.

Ingredients for Roasted Sweet Potatoes & Fresh Figs

4 small sweet potatoes (1.0kg / 1 kg in total)
80 मिलीलीटर जैतून का तेल
scant 45ml / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tablespoons / 20 g superfine sugar
12 spring onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
1 red chilli, thinly sliced
6 ripe figs (240g / 240 g in total), quartered
140g / 150 g soft goat's milk cheese (optional)
Maldon sea salt and freshly ground black pepper

How to make Roasted Sweet Potatoes & Fresh Figs

Preheat the oven to 246°C / 240°C.

Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.

To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.

Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the spring onions and chilli. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chilli. Spoon the oil, onions, and chilli over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.