Picture by Franzi.
The radishes are ready for harvest on my balcony. In search for a delicious recipe with them I found THIS tasty looking one of the Food52 community. I used some cooking creativity and the ingredients I found in my own kitchen and voilá – here comes my very own interpretation: Warm salad of roasted sweet potatoes and radishes!
Do you also experiment while cooking or baking? Or do you prefer to strictly follow the recipes? Let me know!
Ingredients: Serves 2-3
1 large sweet potato (cut into bite sized pieces), 8-10 radishes (ends trimmed), olive oil, sea salt, freshly ground black pepper , 1/2 teaspoon mustard seeds, 1/2 teaspoon whole cumin seeds, vinaigrette made from 2 tablespoons olive oil and 1 tablespoon balsamic vinegar (thoroughly mixed), 1 big onion (thinly sliced), 2 tablespoons lime juice mixed with ½ t salt and ½ t sugar in a small bowl, until salt and sugar are dissolved
Preheat oven to 200°C. In a medium-sized bowl, combine potato pieces with onion slices, olive oil, a good sprinkling of sea salt, and black pepper. Roast potatoes in a single layer on a foil lined baking sheet for 10 minutes.
Meanwhile, half and slice any large radishes into wedges. Combine radishes with olive oil, sea salt and black pepper; mix well.
Once the potatoes and onion have roasted for 10 minutes, add radishes. Continue to roast for another 10-12 minutes or until potatoes and radishes are tender.
Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. When hot, add mustard seeds and whole cumin seeds and gently mix. Cook for about a minute, until fragrant, being mindful that mustard seeds will start to pop.
Transfer roasted radishes, onions and potatoes to a bowl. Add vinaigrette, black and mustard/cumin seed mixture and combine with lime juice mixture. Season with salt and pepper.