roasted vegetables with goat’s cheese and smashed tomatoes

as you’ll know, if you’re a regular reader of eat the right stuff, i am a big fan of skye gyngell’s recipes. she has a really interesting approach to layering flavours and i’m enjoying trying her recipes.

very excitingly, i have finally got round to booking to go and eat at her restaurant at petersham nurseries. i can’t wait and am incredibly excited, not least as i’ll be sharing the experience with david and my lovely pal julia. in the meantime however, i am having to satisfy myself with skye a la abby recipes.

this roasted sweet potato and purple sprouting broccoli salad with goat’s cheese and smashed tomatoes was truly delicious. david and i had it as a light supper with some leek rarebit flatbread and it was magnificent. i also think it’d be really lovely with roast chicken or simply-cooked lamb.

the dressing has a depth of flavour – anchovies, rosemary and roasted tomatoes – which is particularly delicious, and if you pop back later this week i’ll let you in on how i used up the extra that was leftover…

skye gyngell’s roasted vegetables with goat’s cheese and smashed tomatoes (serves 2, or 4 as a starter)

for the smashed tomatoes:

12 cherry tomatoes

salt and freshly ground black pepper

200ml extra-virgin olive oil

2 sprigs of rosemary, leaves only, finely chopped

3 anchovies, finely chopped

1 garlic clove, finely chopped

1 tablespoon red-wine vinegar

for the vegetables:

2 sweet potatoes, cut into wedges

1 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

10 stalks of sprouting broccoli, trimmed but leaving some dark leaves attached

juice of 1 lemon

80mll oz extra-virgin olive oil

sea salt and freshly ground black pepper

250g cooked white beans (i used cannelloni)

160gsoft goat's cheese

preheat the oven to 200c.

place the tomatoes in a roasting tray with a little salt and pepper and drizzle with a tablespoon of olive oil. place on the middle shelf and roast for 20 minutes or until the tomatoes are bursting from their skins. remove from the oven and allow to cool.

blitz together the rosemary leaves, anchovies and garlic until you have a rough paste. add the tomatoes two or three at a time until they are all incorporated, then add the vinegar. stir well, then pour in the remaining olive oil, stirring as you go. set aside to allow the flavours to become acquainted (i left this overnight).

for the vegetables, keep the oven at 200c. place the sweet potato in a roasting tray, pour over the olive oil, maple syrup and tamari, toss together with your hands and roast in the oven until caramelised, which should take 10-15 minutes. remove and set aside to cool. boil a large pan of well-salted water and plunge the broccoli in and cook for 2 minutes. drain, dress with the olive oil and lemon juice and season to taste. arrange the broccoli, beans and sweet potato attractively on a plate, crumble over the goat's cheese, spoon the crushed tomato over the top and serve.