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!
- Pre heat the oven to 200°C / 392°F
- 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.
- Wash and slice the sweet potato and red pepper length ways into 3 cm slices that little hands can grab.
- 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.
- 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.
- In a pan, gently cook the spring onions and sliced red pepper in 2 tbsp of olive oil until soft.
- 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.
- Dot with the pretty fresh figs, chives (and chilli for the adult platter if you are using).
- Drizzle the balsamic vinegar over the main platter.
- Serve the platter gently warm and serve over the rice or couscous.