Autumn Salad by Phil King

Sweet Potato, Chicory, Fig & Hazelnut Salad

Serves 2

Ingredients

Vinaigrette

 1 small Banana Shallot

20g Merlot Vinegar

15g Wholegrain Mustard

40g Extra Virgin Olive Oil

40g Hazelnut Oil

Salt & Pepper to taste

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Salad

4 Black Figs

5g Honey

1 sprig of Rosemary

4 heads of Red Chicory

1 medium Sweet Potato

15g Blanched, peeled Hazelnuts

5g Pecorino Romano

Method

• Half the shallot lengthways then slice finely into half rounds.

• Add the shallots to a small mixing bowl and mix with the vinegar, mustard and a generous pinch of salt and pepper.

• Whisk in the oils, and check the seasoning, adjusting as necessary.

• Set vinaigrette to one side.

• Preheat your oven to 180°C

• Peel the sweet potato and chop into bite-sized chunks. Put in a pot and cover with cold water. Salt the water generously and bring to a boil over a high heat. Once boiling, reduce the heat and simmer for 10-15 minutes or until very tender.

• Once the sweet potato is cooked, strain through a colander and leave to steam dry for a few minutes before transferring them to a bowl. Pour over half of the vinaigrette, roll them around in the dressing and set aside to marinate. Leave at room temperature until ready to serve.

• Prepare the figs by cutting them vertically into eighths. Arrange them cut side up on a small roasting dish and drizzle with the honey and season with salt and pepper. Strip the rosemary leaves and scatter over the figs. Roast in the oven for 6-8 minutes until just softening and tender. Set aside to cool.

• Roast the hazelnuts in a dry roasting tray until golden brown (8 - 10 mins). Once ready add a teaspoon of the hazelnut oil and a pinch of salt and stir together to combine.

• To prepare the chicory trim about 2cm off the base, and discard any damaged or bruised leaves. Continue to strip the leaves back trimming the base as needed, keeping the nice fresh ones for the salad. Once you are left with the heart of the chicory, half it length ways and set aside. Keep all the prepared chicory in the fridge until just before serving.

• When ready to assemble the salad, heat a heavy based frying pan over a high heat until very hot. Toss the chicory hearts in a table spoon of neutral cooking oil and then put straight into the hot pan. Fry over a high heat for 1-2 minutes stirring occasionally until charred but still crunchy, then season well with salt and pepper and remove from the pan to a plate and allow to cool slightly.

• Dress the remaining chicory leaves in the rest of the vinaigrette then arrange in a serving dish with chunks of sweet potato and the roasted fig. Finally add the charred chicory heart and roasted hazelnuts to the salad then grate over the Pecorino to finish the salad.

Enjoy!