A new year, filled with new hope, new year resolutions and over 300 days of cooking delicious food in the kitchen for yourself and your loved ones.
We all try to start the year off eating healthy and choosing healthier food options after the past December filled with good food and great company. Now, we are all for eating healthy, good food, but let’s start the year off with a salad that is not only healthy but really ticks the boxes when it comes to being satisfying and delicious too.
The recipe book, Clover Mama Afrika Recipe Book – I cook, because we eat! has in part been subsidized by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their small business dreams through the Clover Mama Afrika project, which aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which they can use to derive an income from, in order to support orphaned and abused children and the elderly and infirm.
The cookbook can be purchased at Lapa Publishers and costs R230.00.
Ingredients
1 packet (200g) Streaky bacon
4 (about 800g) Orange flesh sweet potatoes, cut into rounds
4 Garlic cloves, chopped
2 T (30ml) Clover Olive Pride Extra Virgin Olive Oil
For the dressing:
Juice of 1 lime
2 T (30ml) Clover Olive Pride Extra Virgin Olive Oil
2 T (30ml) Balsamic vinegar
2 Spring onions, sliced
1 cup Fresh dill, roughly chopped
1 T (15ml) Dried chilli flakes
1 t (5ml) Cinnamon, ground
Salt and black pepper to taste
Method
Preheat the oven to 190°C.
Line a rimmed baking tray with aluminium foil and arrange bacon in a single layer on the foil.
Bake for 15 to 20 minutes, or until the bacon is slightly crispy. Remove from the oven and allow to cool, then roughly chop and set aside (leaving the oven on for the sweet potatoes).
In a roasting pan, toss the sweet potatoes and garlic in the olive oil and roast for about 30 minutes, or until slightly browned.
While the sweet potatoes are roasting, make the dressing. Whisk together the lime juice, olive oil and balsamic vinegar. Add the spring onions, dill, chilli flakes, cinnamon, salt and pepper and mix well.
Once the sweet potatoes have finished cooking and are still warm, move them to a serving dish, pour over the dressing, toss well and sprinkle with the bacon bits.
Serve warm.
Recipe: Clover Mama Afrika
