Spinach/Rocket, Sweet Potato and Ricotta Salad

This is a recipe from one of the “younger” generation of the Dessmann clan. In this salad, the cinnamon is beautiful on the sweet potatoes and with the choice of spinach or rocket it’s very versatile. The crumbly, creamy texture of the ricotta really balances it all.

Per person measurements:

1 small sweet potato per 2 persons

1 large hand full spinach or rocket

pine nuts

cinnamon

olive oil

ricotta (50-100 g per person)

1. Wash sweet potato, scrub with brush to remove dirt but no need to peel.

2. Cut into cubes (will reduce by half through cooking).

3. Put into bowl, drizzle with olive oil and sprinkle cinammon. Mix together.

4.Put on a baking tray, bake for 180 degrees for 20 mins, then turn and sprinkle a little more cinnamon.

5. Take out, turn, add cinamon and bake for another 20 minutes. Test before removing.

6. Wash and spin/drain the spinach/rocket. Put it into a bowl.

Hint: Can add very small amount of olive oil to coat leaves.

7. Toast pine nuts lightly in small frypan.

8. Wait until sweet potato cools, then add to spinach/rocket, mix together.

9. Crumble ricotta and add toasted pinenuts.

Linda Daniele