Roasted sweet potato with spanspek & chimichurri

INGREDIENTS

1.2kg sweet potatoes
1 spanspek
15ml canola oil
Pinch salt
Pinch pepper
3 garlic cloves, finely chopped
½ tsp chilli flakes
1 tsp paprika
1 tbsp oregano leaves, chopped
½ bunch parsley, finely chopped
80ml olive oil
50ml red wine vinegar

METHOD

Chimichurri sauce

Place garlic, chilli flakes, paprika, oregano, parsley, olive oil and red wine vinegar in a bowl and combine well. Cover and leave for 3 to 4 hours before using.

Preheat oven to 200°C.

Sweet potatoes

Wash the sweet potatoes and slice into wedges. Place the wedges on an oven tray with canola oil and a pinch of salt and pepper. Bake for approximately 40 minutes turning potatoes once or twice during this time. Allow to cool.

Peel melon, scoop out the seeds and slice into wedges the same size as the sweet potatoes.

Arrange the melon and sweet potato on a platter with the cooled sweet potatoes.

Drizzle the chimichurri sauce over and serve.

Serves: 10, Preparation time: 22min, Cooking time: 40min