Stuck at home with a poorly baby, just come back from a weekend away and Ocado is due at 7.30pm, there is NOTHING in the house apart from a few bits of veg and a bag of sweet potatoes… I considered making soup but soup is boring, I don’t feel like I’ve eaten if I have soup!!
Managed to find a yellow pepper, 2 small onions and a few chillis and a couple of sprigs of corriander still left in my plant. Salt and pepper wedges popped into my head!
I loved every bloody mouthfull of this too! Sometimes a “ready steady cook” moment leads to a recipe for life!
Replace the oil for fry light and skip the mayo and you also have a healthy January recipe too!
Serves 2 as a lunch or 4 as a side dish.
1 bag of sweet potatoes
1 red/green/yellow pepper or a mixture – diced small
1 large onion diced finely
1 red chilli diced small ( remove seeds if you don’t want it too hot)
1 green chilli diced small
2 large cloves of garlic – diced small
garlic and ginger paste – 1 tbsp
chilli flakes – 1 tsp
6 szechuan peppercorns (optional)
OIive oil or rapeseed oil – 2 tbsp
Salt and Pepper
Handful of chopped corriander
Garlic mayo and sriracha to serve. ( optional)
Peel and cut your sweet potatoes into wedges and toss in a bowl with 1 tbsp oil, chilli flakes, ginger and garlic paste and a good grind of sea salt and black pepper. Roast in a hot oven at 200 degrees 180 fan for up to 20 minutes until cooked.
Whilst these are cooking heat a tablespoon of oil in a pan and add your diced vegetables with a good grind of sea salt and black pepper and the peppercorns if using and stir on a gentle heat until soft.
Serve your wedges with the veg on top and scatter the chopped corriander and drizzle with garlic mayo and sriracha ( optional)