Sweet Potato, Walnut and Blue Cheese Salad

This was a late night comfort dinner after a very long day at work.  It was a hasty effort which turned out better than planned.  The idea was to indulge in two garlic butter rolls, but a brainwave turned one roll into a sweet potato sandwich for the next days lunch - highly recommended.  Saint Augur blue cheese worked perfectly because it's so creamy, but any blue cheese would do.  The salad leaves and parsley came from our roof garden in Peckham - will post on that soon.


Fed 2 for dinner & 1 for lunch: 95p per person, per meal.

Ingredients:

75g Walnuts 75p

1 Large sweet potato £1

1/2 Packet blue cheese £1.10

Total: £2.85

Store Cupboard:

Bread

Butter

Garlic

Parsley

Salad leaves

- Peel and chop the sweet potato into equal size chunks and put them on to boil. Use a pan with a lid if possible. It will take abound 25 minutes.

- Put the butter into a dish with crushed garlic and parsley (enough for as many garlic bread rolls as you want - or you could make extra garlic butter to store in the fridge). Set aside.

- Cut the blue cheese into chunks and set aside.

- When the sweet potato is cooked through (push at a big piece with a knife to see if it's soft), drain it. Allow to cool for a couple of minutes.

- Put the bowl of butter inside the now empty pan with the lid for about a minute. The heat will soften the butter enough to mash the ingredients together.

- Put the walnuts, blue cheese and salad leaves in a serving bowl. Add the sweet potato chunks and mix it up.

- Serve with the garlic bread and a big glass of red wine.

If you are really pushed for time, you could try microwaving the sweet potato and have it cut open with the salad on top.