salad topping - sweet taters and kabocha

This is so so easy, and something I learned from my friend Aya when I was visiting their home for an evening meal one time. Just finely chop some kabocha (Japanese pumpkin - leaving the beautiful dark green skin on) and some sweet potatoes (I usually peel mine, but you don't have to). Throw them in a pan with some olive oil, garlic, salt and pepper, and saute till tender. Let them cool a bit and then garnish a salad with their beautiful yellow and orangeness. I like mine with a creamy goma (sesame) dressing.

Served above with a slow-cooker Mediterrean dish called Chicken with Olives, a very simple name that belies its amazing flavor.