Warm Savoy Cabbage and Sweet Potato Salad

Continuing with this week's focus on sweet potato, this recipe is inspired by a dear friend in Doha who prepared something similar when we went there for dinner. It conjures up happy memories amongst friends.

This is a perfect accompaniment to a nut roast or stuffed mushrooms.

If you can't find savoy cabbage you can replace it with kale.

Serves: 6 Preparation time: 10 minutes Cooking time: 35-40 minutes

Ingredients:

2 x medium sweet potatoes, peeled and cut into 2cm chunks

1 medium onion, diced Half a savoy cabbage, shredded (or large bunch of kale, discard tough stalks and chop leaves) 1 1/3 cup of vegetable broth Salt and pepper to season 1/2-1 tbsp of olive oil

For the vinaigrette: Grainy mustard 3 tbsp of olive oil 1 tbsp of balsamic vinegar 2 tsp of grainy mustard 2 cloves of garlic, crushed Salt and pepper to taste

**Alternative oil free dressing:

1/2 cup rice vinegar 2 teaspoons Dijon mustard 2 cloves garlic, crushed salt and pepper to taste

1. Preheat the oven to 220°C (425 F/gas mark 7)

2. In a medium sized bowl add the chunks of sweet potato, olive oil*, salt and pepper and mix well with your hands so the potatoes are coated in the seasoning

*If you want to roast the vegetables without oil replace the oil with 1/4 cup of vegetable broth, adding another 1/4 cup if necessary. The vegetables should just be coated in the broth and seasoning and not saturated

3. Turn the potatoes out into a large glass dish (big enough to ensure that they are well spaced out) and roast for 20-25 minutes until tender, shaking after 10 minutes to prevent sticking.

4. While the potatoes are cooking prepare the vinaigrette. Add the mustard and vinegar to a jam jar and mix well together. Add the crushed garlic and the oil and closing the jar firmly shake vigorously until an emulsion forms. Alternatively mix with a spoon until you get an emulsion **Alternatively follow the instructions in step 4 using the ingredients above for the oil free dressing

5. Season to taste

6. About 10 minutes before the roasting time is up heat up a teaspoon of olive oil (or a 1/3 of a cup of vegetable broth) in a wok or large frying pan

7. Add the diced onion and sautée until golden (about 5 minutes)

8. Add 1/2 a cup more of vegetable broth and stir in the savoy cabbage (or kale) and sauté for 1 minute.

9. Cover with a lid and cook on a medium heat until the cabbage is wilted (around 5 minutes)

10. Remove any excess liquid from the pan and quickly add the vinaigrette to the warm greens and toss. Add the sweet potatoes and mix again so they're evenly distributed

11. Serve immediately on hot plates or put in a warmed serving dish, garnishing with peanuts, walnuts or pecans (optional)

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