Sweet Potato and Fig Salad Family friendly recipe suitable for babies inspired by Ottolenghi

Sweet Potato and Figgy Salad

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This recipe is inspired by one of my favourite chefs; Yotam Ottolenghi. Before having a young baby I loved going to his restaurants. Sadly it has been a while given that my 8 month would want to launch himself at all the pretty salads and cakes they have on display. Until I get to go back there with more restrained company, this dish will remind me of the fantastic warm salad platters  – Ottolenghi knows how to do veg! This recipe is one of his cheaper, easier ones that I have adapted from his book Jerusalem to be a meal in it’s own right and suitable for babies by cutting out the refined sugar, salt and adding additional veggies. It can be eaten as a family meal by adding some couscous or quinoa, and you can set aside baby portions as it will keep well for lunch the next day.

Sweet Potato is a great immunity booster with beta carotene and vitamin C and the purple figs aid digestion. If you’re doing baby lead weaning, little fingers will be kept busy; the sweet potatoes and figs are great for grabbing! 


60g of cous cous or quinoa per person (optional for adults and older children)
4 large sweet potatoes
4 tbsp extra virgin olive oil
Black pepper
1 bunch of spring onions, cut length ways in the middle and then into 2 cm strips
1 red pepper
A few handfuls of washed baby spinach
4-6 fresh figs (these look and taste the best and have less natural sugar but dried figs can be used)
A small bunch of chives finely chopped
4 tbsp of good balsamic vinegar


  1. Pre heat the oven to 200°C / 392°F
  2. Prepare your couscous or quinoa according to the packet instructions (remember don’t season with salt for little ones) once that is soaking/cooking you can get to work on your veg.
  3. Wash and slice the sweet potato and red pepper length ways into 3 cm slices that little hands can grab.
  4. Place just the sweet potato slices on a baking tray skin down and drizzle over 2 table spoons of the olive oil and add a little black pepper.
  5. Place in the oven for 20-25 minutes. Keep an eye on them for the final 5 minutes, you want the potatoes to be soft but not mushy.
  6. In a pan, gently cook the spring onions and sliced red pepper in 2 tbsp of olive oil until soft.
  7. Now you are ready to plate up, separating out your child/baby portions as you go: Scatter your baby spinach and sweet potato over you main platter. Add the red peppers and spring onion to each plate.
  8. Dot with the pretty fresh figs, chives (and chilli for the adult platter if you are using).
  9. Drizzle the balsamic vinegar over the main platter.
  10. Serve the platter gently warm and serve over the rice or couscous.

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