October 25, 2011

dinner is served

i tested out a new salad dish for dinner last night....
sweet potato with roasted tomatoes, baby spinach, avocardo and pine nuts.
and its easy!
peel and cut a sweet potato lenght ways, i used one big one for two people and we had leftovers for lunch today!
Picnik collage
3 roma tomatoes, cut length ways
lay the tomatoes and sweet potato in a baking tray lined with baking paper
drissle with olive oil and season with sea salt and cracked black pepper
give it a good toss and pop in a preheated 200 degree oven for 25 minutes
when 25 minutes is up pull the tray out and sprinkle in a handfull of pine nuts before popping back in the oven for 2 minutes
in the meantime prepare a bed of baby spinach with some chopped avocardo
the dressing: half tablespoon olive oil, one table spoon of red wine vinegar and one tablespoon of honey
take your tray out of the oven, let the vegies cool slightly before putting on top of the spinach and avo.
give the dressing a whisk, pour over the top and.....
Picnik collages

dinner is served!
we had it with swordfish that we baked in the oven wrapped in foil.
we mixed a little butter with marjoram chopped up, lemon rid, salt and pepper and put a dop on top of each fillet before wrapping in foil and baking.