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1
Preheat oven to 170F C
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2
Prick skin of Sweet Potato and place on wire rack in the middle of the oven, season it and then bake for 30 minutes.
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3
remove Sweet Potato and leave to cool.
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4
Meanwhile, blitz in a blender the Parsley, walnuts, almonds, a pinch of salt and the yoghurt until quite a thick sauce forms
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5
Clean blender and then blitz the Sundried Tomatoes, their reserved oil and the Red Wine Vinegar together coarsely
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6
Toast Pinenuts until lightly toasted.
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7
put aside
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8
Sweat off and then drain the Spanish Onion.
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9
Just to take some rawness from the flavour
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10
Cut up the Ciabatta Bread into slices then dice these.
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11
Shallow fry in some neutral oil until golden brown all over.
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12
Drain well.
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13
Take par-cooked Sweet Potato and remove skin.
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14
Dice into good bite sized chunks.
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15
put in greaseproof-papered roasting dish and pour over thinly the corn syrup.
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16
Bake again until just cooked through and caramelised.
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17
when cooked, place warm Sweet Potato in the middle of your serving plate and pepper it.
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18
place the Rocket over and around the potato followed by the Italian Parsley sauce/thick dressing put over and around.
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19
Pull apart Feta and put this on next, then the Ciabatta Croutons.
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20
Then put the diced onion on followed by the Sundried Tomato mixture to taste.
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21
and finally add the Pinenuts.
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22
Done!
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23
Enjoy!
