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1
Start by peeling and chopping the sweet potato into bite size cubes.
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2
Peel the outer layer from the shallots and the garlic.
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3
It doesn't matter if there is a little skin left because it will come off easily after roasting.
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4
I send the kids out to pick the herbs, because they love helping, and they also love catching the grasshoppers that seem to love my herbs!
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5
I just remove the leaves from the stalks and leave them whole.
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6
Put the potato, shallots and garlic in a baking tray and drizzle with a little of the olive oil.
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7
Sprinkle with the pine nuts, a little salt and pepper and the herbs and, using your hands, gently toss the potato so the oil coats everything.
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8
Bake these for about half an hour at 170 degrees Celcius or until the potato and shallots are tender but not too soft.
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9
You probably will need to turn them halfway through cooking so they go all golden and yummy!
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10
While they are cooking, and the herbs and garlic are wafting through the kitchen, you can make the dressing.
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11
Just mix the oil and balsamic together.
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12
When the garlic that is roasting is soft, just pinch one of those from the oven, squash it a bit and add it to the oil and vinegar!
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13
When the potatoes are cooked, let it cool for a bit, before adding it to the spinach because the heat will make them wilt a little.
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14
Check that shallots are skin free, and then add it all together in a bowl and drizzle some of the dressing over the top.
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15
Toss it gently so the balsamic and oil coat the leaves (they can be a little tough to eat raw!)
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16
and the potatoes.
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17
This is also yum as a main meal with a bit of fetta cheese.
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18
I like the creamy Danish style!
