Enya's Spiced Sweet Potato & Blue Cheese Ciabatta

Method

1. Preheat the oven to 200°C
2. Peel and cut 2 large sweet potatoes into rough 1cm chunks.
3. Halve, peel and thinly slice 1 onion. Chuck the potatoes and onion into a large mixing bowl, drizzle in 2 tbsp of the olive oil, season with salt and pepper and toss everything together.
4. Cover with cling film and microwave on full power for 6-8 minutes, until the potatoes are softened but not fully cooked. Give everything a toss halfway through, then get on with the rest of the dish in the next steps while you wait.
5. Add 100g of blue cheese and 30ml of milk to a measuring jug. Blitz until smooth with a hand blender - we are looking for a mayo-like consistency.
6. Cut the ciabatta in half and toast in the oven on a baking tray for 10 minutes until slightly browned.
7. Spread the blue cheese mix over the ciabatta.
8. Once the potatoes and onion are ready, spread them out into 1 even layer over the blue cheese.
9. Finely shred 100g of sprouts using a sharp knife, then add them to a large mixing bowl with 60g of rocket. Crack on with a bit of washing up and get on with the rest of the dish in the next steps when the ciabatta is 2 minutes off.
10. When the ciabatta is 2 minutes off, drizzle 1 tbsp of olive oil and 1 tbsp of vinegar over the rocket and sprouts. Season with salt and give everything a good mix.
11. Serve the ciabatta with the salad. Enjoy!