One sweet potato
20 Black currants
A few sprigs of thyme
30 g Hazelnuts
1. Clean the sweet potato and cut it in quarters lengthwise. Roast it slowly in a pan at medium heat in some olive oil turning the wedges every few minutes to slowly caramelize them on all sides. When tender, add sprigs of thyme to the pan to infuse in the oil and roast the sweet potato for a minute longer.
2. Remove the roasted potato wedges from the pan and place on a serving tray. Crush the hazelnuts and add them to the still hot pan and roast them for a minute until slightly golden. Turn off the heat, and add the black currants, letting them heat through, discard thyme sprigs. Sprinkle hazelnut and black currant mixture over the roasted sweet potato wedges.
3. Whisk 2 tbsp of the pickling liquid from the Pickled Roses with 2 tbs olive oil and drizzle it over the dish. To finish, top with chunks of feta cheese, a few Pickled Roses, a good pinch of salt, and some freshly ground pepper.