DC
1 large sweet potato (about 500g), peeled and grated
2 tablespoons olive oil
1 cup quinoa, rinsed
knob of butter
1 onion, sliced
4 eggs
1 cup watercress sprigs
200g hot smoked fish (such as barramundi or salmon)
juice of 1/2 lemon
AGRODOLCE
2 cups balsamic vinegar
1/4 cup honey
1 Preheat the oven to 180°C (160°C fan-forced). To make the agrodolce, place the balsamic vinegar into a small saucepan over medium heat. Bring to the boil, then reduce the heat to low and add the honey. Simmer until the mixture has reduced to 1/3 of the volume. Take off the heat and set aside.
2 Put the sweet potato into a large bowl. Add 1 tablespoon of the oil and a pinch of salt and pepper. Mix well. Line a baking tray with baking paper and spread the sweet potato out evenly. Bake for about 30 minutes, rotating the tray every about 7 minutes, so it cooks evenly, until golden.
3 Combine the quinoa and 2 cups of water in a medium saucepan. Bring to the boil, then reduce the heat to low. Cook, covered, for 10–12 minutes or until quinoa becomes translucent and is light and fluffy. Set aside.
4 Melt the butter in a large frying pan over medium heat. Cook the onion for 5 minutes or until golden brown, then carefully fold through the sweet potato, quinoa and 1 tablespoon of the agrodolce. Heat the remaining oil in another frying pan and fry the eggs sunny side up.
5 To serve, divide the quinoa mixture between 4 bowls. Top with an egg, the watercress, smoked fish and a drizzle of lemon juice and agrodolce.
Serves 4
Grating the sweet potato can be hard work, so I like to use the grating attachment on the food processor for this.
Keep leftover agrodolce to use in salad dressings or to drizzle over just about anything!