Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roast Sweet Potato with Oregano, Feta Cheese and Charred Lemon
Introduction from Rukmini Iyer
Confession – I forgot to put the lemons into the dish before we took the photograph, because I’d forgotten to write them into the ingredient list – now amended. It happens. You should definitely try to remember to put them in, though, as the baked lemon gives a really lovely flavour to the potatoes and feta cheese, plus you can squash them down and they form a sort of instant, sharp dressing.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Mix the sweet potatoes, 2 tablespoons of the olive oil and the sea salt in a roasting tin large enough to hold everything in a single layer. (Use 2 tins if your largest one is too small.)
Put the halved garlic and lemon wedges into the tin and scatter over the feta pieces, followed by the herbs. Drizzle the cheese and garlic with the remaining oil, give everything a good grind of black pepper, then transfer to the oven and roast for 30 minutes.
Serve hot, squeezing out the roasted lemons to ‘dress’ the dish. This is nice with a spoonful of cold yogurt.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
Buy From
