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Sweet Potato Boats with Spinach, Mushrooms, and Rice

ingredients for 4 sweet potato boats 2 medium sweet potatoes. 300g fresh spinach. 1 spring onion. 300g small mushrooms. 1 small cup of rice. salt. freshly ground black pepper. extra virgin olive oil. preparation Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through. While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely. Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper. Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside. When the sweet potatoes are ready, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats. Cut the sweet potato flesh into small...

Potato, Avocado, Anchovy, and Roasted Pepper Salad



Ingredients

For 4 people
  • 600g whole potatoes.
  • 3 hard-boiled eggs.
  • 2 avocados.
  • Lemon juice.
  • 1 roasted red pepper.
  • 18 to 20 anchovies in oil.
  • 80cc extra virgin olive oil.
  • 1 teaspoon sweet paprika.
  • Plenty of black pepper.
  • Salt.

Preparation

In a bowl, put the oil, paprika, a pinch of black pepper, and salt. Whisk everything together with a hand whisk until it emulsifies, then set this dressing aside while you prepare the rest of the ingredients.
Rinse the potatoes well and place them in a pot on the stove, covered with cold salted water.
Cook them until they're tender, about 30 minutes. Check with a fork to make sure they're done, then let them cool right there in the cooking water.
Once they've cooled down, peel them and cut into small cubes.
Put the eggs in a small saucepan, cover with cold water, and boil them for 8 to 10 minutes. Cool them under running water, peel, and chop into pieces.
Cut the avocados in half, remove the pit, peel them, and dice into small cubes. Toss them with a bit of lemon juice so they don't turn brown on you.
Take your roasted and peeled pepper and cut it into small pieces as well.
Finally, chop up the anchovies, but leave 4 whole ones aside—you'll want one to top each serving.
Put all the ingredients into a large bowl.
Gently fold everything together with the paprika dressing, being careful not to mash the ingredients too much.
Place a ring mold on each plate and pack the salad into it.
Carefully lift off the molds and place a whole anchovy on top of each one.
Enjoy!

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