Ingredients
- 5 tsp of white wine vinegar
- 700 g of sweet potatoes, cut into wedges
- 5 tbsp of olive oil, plus extra for brushing
- 4 large portobello mushrooms, stalks removed
- 20 g of butter
- 250 g of asparagus, any tough ends trimmed
- 40 g of pea shoots
- 150 g of blue cheese, to taste, cut into slices
- 1 tsp of dijon mustard
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Drizzle the sweet potato wedges with 1 tbsp oil, season with salt and pepper and place on a baking tray. Cook for 35 mins, turning halfway.Step 2
To make the dressing, put the remaining 4 tbsp olive oil, dijon mustard and white wine vinegar into a jar, season to taste and shake well to combine, or whisk together thoroughly in a small jug.Step 3
About 10-12 mins before the wedges are ready, brush the tops of the mushrooms with a little oil. Place them on a baking tray with the underside facing up, then dot with butter and season with salt and pepper. Roast for 8-10 mins until softened and juicy.Step 4
Meanwhile, blanch the asparagus in boiling water for 3-4 mins. Drain, then coat with a little of the dressing. Combine in a bowl with the pea shoots and add more dressing to taste.Step 5
When the mushrooms are ready, add some blue cheese (a little or a lot!) to the centre of each, return to the oven and cook for a few more mins until the cheese is melted.Step 6
Finish the mushrooms with a twist of black pepper, then serve alongside the sweet potato wedges and salad.