Ladyfingers and mascarpone cheese are used to make a traditional Italian dessert. Either a springform pan or a trifle dish can be used to make it.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 small sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- salt and ground black pepper to taste
- ⅓ cup cashews
- 1 (6 ounce) package feta cheese, cubed
- 1 cup fresh spinach
- 1 cup arugula
- 1 cup watercress
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 pinch white sugar
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
- Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
- At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
- Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
- Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.
- Walnuts can be used instead of cashews.
Nutrition Facts
| Calories | 526 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 12 g |
| Sodium | 917 mg |
| Sugars | 11 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have any watercress, but other than that, I followed the recipe precisely. The only thing that I really didn’t care for was the cumin seeds in this. Other than that, it was a tasty, filling salad.