I’m working on a new dietary rule.
The working title so far is ‘Only Eat Sweet Potatoes (or Any Potatoes) On Days You Exercise.’
My rationale is that there’s just no need for the carbs otherwise.
The day we ate this, I had done a virtuous 65 squats at the gym. Sadly there was no weight on those squats (my Pilates teacher still buys the myth that lifting heavy bulks you up), but it all counts.
One of these days I’ll convince him to throw a barbell into the mix but today was not that day.
Warm Broccoli & Sweet Potato Salad (serves 3-4)
- 1 bunch broccoli, trimmed and broken into small florets
- 1 small sweet potato, cut into small cubes
- 2 tbsps bacon fat, or butter, melted, plus a tbsp
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp oregano
- 1 large clove garlic, minced or finely chopped
- 1 shallot, finely chopped
- Toss the broccoli and sweet potato in the bacon fat. Sprinkle over the cumin, oregano, salt and pepper and stir until the flavouring is coating all the veggies.
- Transfer to a large baking dish and roast at 420 for 20 minutes.
- While the veggies are roasting, heat a tbsp of bacon fat or butter in a frying pan over a low heat. Add the garlic and the shallots. Gently fry for 10 minutes until the shallots are sweet and soft. Set aside.
- Just before serving, stir the shallots into the salad.
Like this? You might also like:
- Broccoli & Cauliflower Cheese Bake
- Sweet Potato, Fennel & Leek Hash topped with Poached Eggs
- Brussel Sprout, Pistachio & Goat’s Cheese Salad