Baked sweet potato salad

serves 4

  • 700 g whole sweet potatoes
  • 200 g fresh broccoli
  • 2 big handfuls of watercress
  • 40 ml olive oil
  • 30 ml roasted sesame seeds
  • salt and freshly ground black pepper to taste
  • 1 fresh lime

Preheat oven to 180 °C. Put whole sweet potatoes, skin and all, on a baking tray lined with baking paper. (The paper prevents sugar that runs out of the sweet potatoes from getting sticky and hard to clean on the baking tray.) Bake until soft. It will depend on how big they are, but this will take about 1 hour. Break broccoli into small chunks and submerge in very hot (just off boiling) water for 3 – 5 minutes. The broccoli must still be nice and crisp. Drain and put in a bowl of cold water. Drain again. Arrange watercress on a serving platter. Cut sweet potatoes into thick slices and arrange on top with the broccoli. Sprinkle some olive oil and roasted sesame seeds over. Season with salt and pepper and serve with fresh lime.