Warm Sweet Potato, Mushroom and Spinach Salad

As winter starts and the weather becomes colder and colder my body is starting to crave hot, filling dishes to keep it going through the day. And this warming, slightly spicy, sweet potato mushroom and spinach salad is just perfect for that. I love it. It tastes like real comfort food.

I spent most of my life with a strange aversion to mushrooms, they really freaked me out. It was very bizarre, I’ll never understand this irrational phobia! However, once I got past my weirdness I became totally obsessed with these beautiful little veggies.

Serves 2:

– 1 large sweet potato (orange) (300g)

– a dozen chestnut mushrooms (400g)

– 200g of spinach

– 2 jalepeno peppers

– a dozen cherry tomatoes (160g)

– apple cider vinegar

– cinnamon

– paprika

– salt

– olive oil

Slice the sweet potatoes into bite-seized cubes and place them on a baking tray. Drizzle with olive oil, salt, paprika and cinnamon.  Bake for 40 minutes at 200C, until they’re deliciously soft.

While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping). This should take about 7 minutes. Just before the end add the spinach and allow it to wilt. This is a very quick process, it will only take 2 or three minutes to become perfectly soft.

Slice the cherry tomatoes into quarters.

Once everything is cooking mix it all together and serve. Enjoy!