Sweet potato and roasted pepper topped with pesto
While typing the heading it sounded rather like a list, then on re-reading it, like a dance we should all be doing in the wind and the rain to cheer ourselves up. I however, have a secret hankering for days like this even when it is sunny – clearly my blood is properly from the northern hemisphere! This will fill you up so walk the dog in the morning and do something at your desk in the afternoon!
This is easy, very tasty and pretty good for us too.
Sweet Potato, medium size
Red or Yellow Peppers or Sweet Pointed Peppers (the long thin ones)
Bunch of Coriander Leaves
Bunch of Basil Leaves
4 tbsp freshly grated parmesan
1 clove garlic
50mls olive approx
- Roast the potato for an hour in a hot oven of about 200ºC. This and the pepper can be done in advance and reheated.
- Roast 1 medium/large pepper per person in the same oven for 20 minutes or until the skin loosens. Assuming you prefer to eat it without the skin, put it in a bowl covered in clingfilm until the skin is easily removed.
- Using a pestle and mortar or a blender, make a pesto with the herbs and garlic, drizzling as much oil as necessary as you do so. Mix in as much parmesan as you need gradually, tasting as you go. Season to taste with a little seasalt.
- Remove the flesh from the potato and serve it with the roasted pepper, topped with pesto. Even if you plonk it on the plate, it will still pretty-up your lunch time.