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Baked Harissa Spiced Sweet Potato with Pesto

Thursday, December 14, 2017

This baked Harissa sweet potato side dish with a nutrient-packed kale and walnut pesto is super tasty and healthy at the same time. It is prepared with just a few ingredients and makes a fabulous accompaniment to any main meal.

1 kg Sweet potatoes, thinly sliced
2 tbsp Olive oil
1 tbsp Butter, melted (olive oil if vegan)
1 clove Garlic, minced
1 tsp Harissa spice mix
Sea salt and pepper, to taste
Homemade kale and walnut pesto, to serve

Preheat oven to 190C/375F. Combine together the olive oil, melted butter, minced garlic, harissa spice mix, salt, and pepper in a small bowl.
Pour half of the oil-spice mixture in the bottom of a rectangular baking dish. Arrange sweet potato slices in the dish and brush potatoes with the remaining oil-spice mixture.
Bake for 40 minutes until tender and lightly browned. Serve with pesto.

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Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Thursday, December 07, 2017

A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.

1 head / 750 g Cauliflower, cut into large florets
1 tbsp Thai red curry paste
2 tbsp Olive oil
Sea salt
1 cup Pomegranate seeds
Crispy Moroccan spiced chickpeas
Parsley leaves, chopped

Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.