- 35g sundried tomatoes
- 2 sweet potatoes
- 4 Portobello mushrooms
- A handful of thyme, leaves only
- 3 garlic cloves
- 1 tbsp Balsamic vinegar
- 250g cocktail vine tomatoes
- 50g sweet salad mix
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 tbsp cold water
- 1.
Heat the oven to 220°C/Fan 200°C/Gas 7. Put the sundried tomatoes into a bowl and cover with boiling water. Set them aside to soak.
- 2.
Peel and cut the sweet potatoes into wedges. Arrange them on a baking tray along with 2 whole, unpeeled garlic cloves. Drizzle over 1 tbsp olive oil. Season with salt and pepper and toss to coat. Roast for 30 mins.
- 3.
Put the mushrooms into a large bowl or dish. Peel and finely chop the remaining garlic clove. Add to the mushrooms with 1 tbsp balsamic vinegar, the thyme leaves and 1 tbsp oil. Stir well to mix and set aside to marinate.
- 4.
After 30 mins, take the sweet potatoes out of the oven and remove the garlic cloves. Halve the tomatoes. Add them to the tray. Return to the oven for a further 15 mins till the wedges are crisp on the outside.
- 5.
While the veg roast, peel the roasted garlic cloves and finely chop them. Drain and chop the sundried tomatoes. Mix the garlic and sundried tomatoes in a bowl with 1 tbsp olive oil, 1 tbsp water and a good pinch of salt and pepper.
- 6.
Set a large frying pan over a medium heat. When hot, add the marinated mushrooms. Fry for 8-10 mins, turning once or twice, till golden brown.
- 7.
Serve the mushrooms with the sweet potato wedges, roasted tomatoes and salad leaves on the side. Drizzle over the tomato and garlic dressing.