Plates from the past

ROAST SWEET-POTATO SALAD

“Mimi Jardim has always generously shared her recipes – at cooking classes, demos and in her cookbooks. In My Portuguese Feast (Quivertree), she writes that this recipe is ‘a winner in my memory chart: my grandmother used to keep a goat just for the grandchildren when we visited so that we could have goat’s milk every day. And the pomegranate trees were abundant in rows along the path connecting the house to the farm’.”

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 45 minutes

whole blanched almonds 150 g
olive oil ½ cup coarse salt, for sprinkling
sweet potato 1 kg, peeled and cut into chunks
red onions, peeled and quartered
garlic 2 cloves, crushed
cinnamon stick 1
orange juice ½ cup
sea salt and freshly ground to taste 100 g 100 g 250 g 175 g to garnish