This salad is just so full of flavors. The sweet potato is oven baked and caramelized in maple syrup, the seeds are roasted and have a toasted flavor, rosemary has a camphorated smell with a peppered taste. All of those ingredients contrast with the fresh, sweet and juicy figs. Beyond those amazing matching flavors, the seeds have great virtues for your health. The sunflower seed is very good for the digestion and for fighting allergies thanks to its level of manganese. It is loaded with vitamin E and this vitamin is a great ally as an antioxidant for the skin. Pumpkin seeds are a very good source of iron needed to fight against anemia and strain as well as to reinforce the immune system. Pine nuts contain magnesium, iron, vitamin E and K.Ingredients:
- 3 medium size sweet potatoes, peeled and sliced thinly (approx. 1 cm)
- 1 tbsp olive oil
- 5 tbsp maple syrup
- 1 fresh rosemary sprig
- Guérande salt and pepper
- 1 handful hazelnuts
- 1 handful pine nuts
- 1 large handful sunflower seeds
- 1 large handful pumpkin seeds
- 1 tbsp olive oil
- 3 middle size organic fresh figs, cleaned and quartered (leave the skin)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Recipe:
- Preheat your oven to 300°F
- In an oven dish, spread out the sweet potatoes with the rosemary, the tbsp of olive oil and the maple syrup
- Let the sweet potatoes roast till they are tender under your kitchen knife and slightly caramelized. Remember to flip them upside down from time to time in the oven so they can roast equally
- In a pan, pour the olive oil and roast the seeds; Set aside
- In a bowl, mix the sweet potatoes, the seeds and add the figs quarters as well as the olive oil and the balsamic vinegar; Stir well and season to taste before serving
Enjoy!