So the inevitable happened… I managed to get covid during my holidays… whats really surprising is that I didn’t have it the last two years, but regardless how much I resisted, this fortress fell too.. thank god I am having really mild symptoms but I did have to stop my holidays in Tinos and come back to Athens to self isolate. This means lots of nettlx, reading and a bit of cooking if I manage to.

This super tasty recipe is inspired by a traybake by deliciously Ella which caught my attention on instagram and had to try it (you had me at sweet potato;). The sweet potatoes and aubergines are caramelised in the oven with spices (cinnamon, paprika, cayenne pepper) and maple syrup and are delicious on their own. But I have paired them with some salad leaves, fresh onions, parsley or coriander leaves and a finger licking peanut butter sauce which really elevates this otherwise super easy and simple salad. This is a must try! 

Ingredients (serves 2) 

• 1 sweet potato 
• 1 big aubergine 
• A green leaves salad
• 2 fresh onions, sliced 
• 1 handful of fresh parsley or coriander 
• I tbs of black cumin (nigella) seeds 

For the spices mix (to season the vegetables) 

• 1tbs olive oil
• 1tbs maple syrup 
• 1 tsp ground cinnamon 
• 1/2  tsp sweet paprika
• 1/2 tsp  cayenne pepper 
• 1/2 tsp salt 

For the peanut butter sauce:

-1 heaped tbs smooth peanut butter 

• 1 tbs olive oil
• Juice of 1 lemon  
• 2 tsp tamari or soy sauce
• 1 tsp maple syrup 
• Half of the spices mix/vegetable seasoning that you have prepared.

Preparation: 

• Preheat the oven at 180C
• Cut the aubergine and sweet potato in large cubes. Lay a big tray with parchment paper and mix the aubergine and sweet potato cubes.
• Mix the seasoning ingredients (spices mix) in a small jar or cup and spread  half of the quantity (we will use the rest for the pb sauce later) over the vegetables mixing with your hands and making sure they are evenly coated. 
• Bake the seasoned vegetables for approx 20mins till they start getting a golden colour. Once baked remove from the oven and let them cool.
• Mix the green leaves, fresh onions, oven baked vegetables and parsley/ coriander leaves in a big salad bowl. 
• To prepare the pb sauce mix the remaining spice mix (you should have preserved almost half the quantity) with the sauce ingredients. Pour the pb sauce on the leaves and vegetables and sprinkle some black cumin seeds.