Sweet potato salad with fresh figs

Ingredients for 4 servings:

• 1 kg sweet potatoes
• 3 tbsp olive oil
• 2 tsp salt
• pepper
• 1 pack of feta cheese
• 1 pomegranate
• 125 g date tomatoes, halved
• 50 g arugula
• 6 figs, ripe, quartered
• 1 bunch of spring onions
• 2 tbsp olive oil
• 40 ml balsamic vinegar
• 20 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 240°C (top/bottom heat). Peel and dice the sweet potatoes. Toss in a bowl with 3 tablespoons of olive oil, 2 teaspoons of salt, and a pinch of pepper. Arrange the wedges on a baking sheet and roast in the hot oven for about 25 minutes, until tender (but not falling apart). Then remove and let cool slightly. Meanwhile, dice the feta cheese. Remove the pomegranate seeds from the pomegranate. Wash and halve the cherry tomatoes. Wash and spin the arugula. Quarter the figs. Slice the spring onions and sauté in 2 tablespoons of oil over medium heat for 4-5 minutes, stirring occasionally. Bring the balsamic vinegar and sugar to a boil in a small saucepan. Reduce the heat and simmer for 2-4 minutes, until the mixture thickens. Once the vinegar has the consistency of very runny honey, remove the pan from the heat. The reduction will thicken further as it cools. If it’s too thick, thin it with a little water before drizzling it over the dish. Remove the sweet potatoes from the oven and combine with the other ingredients. Then toss with the balsamic reduction. Serve the dish lukewarm. Season with salt and pepper to taste. If you like it a bit spicier, you can also finely slice a red chili, sauté it with the spring onions, and stir it in. 501 kcal per serving.