Brussels Sprouts and Sweet Potato Salad

Firstly, I offer apologies on behalf of my camera. It is an old first generation digital beast that is on its last legs. Unfortunately I can't afford a new one right this minute, so it is with a make-do mentality that I post pics here.

Tonight I made a fairly quick salad for dinner:

Recipe

Ingredients

baby spinach

1/2 a small salad onion, thinly sliced

capsicum, cut into batons

feta cheese

1 small sweet potato, peeled and cut into rounds/"coins"

10 brussels sprouts

Method

Select some small brussels sprouts and take the tip off, then cut in half. Lay in a steamer and steam until just soft. When cooked, remove from steamer and place in a bowl of iced water, leave for a minute, and then drain. Set aside.

Take some baby spinach and wash in a lettuce spinner, spin until dry. Slice some salad onion and the capsicum into batons and keep to one side.

Take a small sweet potato, or half a large one and peel. Slice into coins of half a centimetre, place into a bowl and drizzle with a little bit of olive oil. Place in a flat-based sandwich press/Panini press and cook until soft and caremelised. If you do not have a flat grill, cook in a medium-hot frying pan for 4 mins, or until soft. 

Once the sweet potato is removed from press (or frypan) take the drained brussels sprouts, and using the same bowl you oiled the sweet potato in, coat the sprouts in a little olive oil and grind some rock salt over them, mix them up and then place them face up in the press/frypan. Cook until browned on the underside (around about 2 mins) and then carefully flip them over to brown the other side.

Scatter some spinach on your serving plates and scatter with the cooked sweet potato, brussels sprouts and other ingredients.

Serve with a dressing of your choice, or forgo a dressing as there is a little oil from the potato and sprouts. 

Tonight I made a very simple and tart dressing with a little seeded mustard, some apple cider vinegar and a touch of olive oil. Both of us really enjoyed our salad and because it had a medium carb load (via the sweet potato) and a high fibre content (thank you spinach and sprouts) we feel full and content.