· 1 head escarola, washed, outer leaves discarded, inner leaves torn into bite sized pieces
· 4 mid-sized moniato, well washed but not peeled, cut into 1 cm rounds
· 2 whole heads of garlic, top end (not the root) sliced off to expose the tops of the cloves
· 4 tbsp pumpkin seeds, toasted
· Olive oil
For the dressing
· 9 tbsp sesame oil
· 3 tbsp dark soy sauce
· 3 tsp runny honey
· 3 tsp Shao Xing rice wine, or lime juice
· 3 spring onions, sliced into thin rounds
· 2 tbsp finely grated ginger
Combine all the ingredients and whisk well so you get a smooth emulsion. Let the flavours develop for at least 10-15 minutes before serving.
Method
Pre-heat the oven to 180ºC. Toss the moniato and garlic in olive oil (I sprinkle with a bit of ground Jamaica Pepper, though it isn’t terribly easy to get here) and roast for 20 minutes or so, until tender and golden. When done, drain the moniato on kitchen paper, and push the garlic cloves out of their casings.
Heap the escarola in a large serving dish (as an optional extra, you can add any soft herbs like basil, coriander, or parsley that you might have kicking around), scatter with moniato slices, garlic cloves and toasted pumpkin seeds. Finally drizzle with the dressing and serve immediately.
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