I really liked the work of Australian cookbook authors the Hungry Girls that was featured here on Design*Sponge not so long ago. I immediately got in touch with them to see what we could cook up for this column. They gave me several ideas, and since I love sweet potatoes, we agreed on a Sweet Potato, Green Bean and Smoked Paprika Salad. I love vegetable salads, and this one gets more flavorful the next day, so leftovers would be even better! — Kristina
About the Hungry Girls: The Hungry Girls are three friends from Melbourne, Australia, who are behind The Hungry Girls’ Cookbooks — volumes 1 and 2 and the recently released volume 3. Each petite edition is bound with cloth and hand-sewn, and they are cherished by cooks in Australia and abroad. Rachel Pitts writes the recipes, which are eclectic, inspired by cuisines around the world and rooted in seasonal produce that often comes from her garden. Leah Holscher takes the photos, always aiming for original and mouth-watering results, and Katherine Bird designs the books and contributes her own brand of quirky illustrations and collages. To take a look at the books, go to The Hungry Girls website.
The full recipe continues after the jump!
Sweet Potato, Green Bean and Smoked Paprika Salad
- extra-virgin olive oil
- 1 onion, finely sliced
- 1 sweet potato, peeled and cut into thick wedges about 5 cm long
- 2 potatoes, cut into thick wedges about 5 cm long
- 2 garlic cloves, finely chopped
- 2 teaspoons smoked paprika
- salt and freshly ground black pepper
- large handful of green beans, topped and tailed, cut in half on the diagonal
- 3 ripe tomatoes, cut into wedges
- handful of flat-leaf parsley, chopped
- juice of 1/2 lemon
- sour cream or natural yoghurt to serve (optional)
1. Preheat the oven to 200°C. Heat around 3 tablespoons of oil in an ovenproof frying pan over medium heat. Add the onion, sweet potato and potato and pan-fry for 5–10 minutes, tossing occasionally, until lightly coloured.
2. Stir in the garlic, paprika, 1 teaspoon of salt and generous black pepper, coating well. Transfer the pan to the oven and roast until the vegetables are tender (around 15 minutes).
3. Meanwhile, bring a small saucepan of water to a boil. Add the beans and simmer for a few minutes, then drain.
4. Put the hot beans into a large bowl along with the tomato and parsley. Add the hot roasted vegetables, lemon juice and another good splash of oil and toss to combine. Add extra salt and pepper to taste. Serve with dollops of sour cream or natural yoghurt if desired.
Why Rachel Loves This Dish
Sweet potatoes can a bit too sweet for my palate. But combined with Spanish smoked paprika, they’re a revelation — the earthy, savoury flavour of the paprika adding delicious new appeal. The roasted chunks of sweet potato (and regular potato, as well) are tossed with crunchy green beans, juicy ripe tomatoes and lashings of parsley to make a dish that can be a perfect weeknight dinner or a side dish in a more elaborate meal. Because of the beans and tomatoes, this is a great dish to make in summer, especially if you happen to have an abundance of beans and tomatoes in your garden.