Sometimes I surprise myself!
I love cooking and I've got some great recipe books, but when it comes to salads I like to wing it with whatever is in the fridge/pantry.
Over the years I've created some tasty treats, but also some disasters.
But with last night's dinner I think I excelled myself.
Want to know more?
I peeled and sliced a large orange sweet potato, about 5mm thick and pan fried until tender and slightly browned.
While that was cooking - it takes a while (you can go and chat on the computer!) I tossed some mixed leaves on a plate with mini roma tomatoes, sliced cucumber, thinly sliced red capsicum and alfalfa sprouts.
I sliced a fresh fig downwards into 4 but left it joined at the base, and opened it out like a flower.
When the sweet potato was cooked I pushed it to one side of the frypan and put in some sliced haloumi cheese (we all love this soft salty Greek cheese).
Cooked the cheese on both sides until it was golden.
Then artfully arranged several slices of sweet potato and haloumi on top of the salad, sprinkle with your choice of balsamic vinegar or balsamic dressing ( I use Praise free balsamic) and a few chopped walnuts.
Serve with a nice crusty bread.