Ingredients
1 tbsp olive oil
½ onion, chopped
1 spring onion, chopped
1 garlic clove, chopped
½ sweet potato, chopped
300ml/½ pint hot chicken or vegetable stock
2 tsp soy sauce
2 tbsp kalamata olives
40g/1½oz rocket
sprig fresh dill, to garnish
Method
1. Heat the olive oil in a saucepan, add the onion and spring onion and fry for 4-5 minutes, or until softened but not browned. Add the garlic and fry for a further minute.
2. Add the chopped sweet potato, stock and soy sauce and simmer for 6-8 minutes, or until the sweet potato is tender.
3. Stir in the olives and rocket and then pour into a bowl. Garnish with dill and serve.
