A QUICK AND EASY WAY to liven up mid-week lamb chops or a tomato salad …
Pomegranate molasses roasted sweet potato with whipped Ardsallagh goat’s cheese & sesame.
For 2/3; 3 minutes preparation / 35 minutes cooking
400g fresh sweet potato wedges
2 tablespoons pomegranate molasses
2 tablespoons olive oil
150g goats cheese, labneh or thick yoghurt
Pomegranate seeds, coriander, sesame seeds to garnish
Pre heat the oven to 180c.
Mix the molasses with the oil in a bowl, then toss the sweet potato to coat all sides.
Spread the pieces over a baking tray and sprinkle with a little salt.
Roast for 30-40 minutes, turning the pieces halfway through and checking they don’t burn towards 30/35 minutes.
Serve hot with the cool cheese and garnish.
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