SWEET POTATO TORTILLA WITH RICOTTA HARISSA ZUCCHINI & FREEKEH CHICKEN SOUP

SERVES 4

PREP + COOK 55 MINS

◆ ¼ cup olive oil

◆ 1 white onion, sliced thinly

◆ 300g orange sweet potato, peeled, sliced very thinly

◆ 12 eggs, beaten lightly

◆ 250g fresh ricotta

◆ 1 tbsp harissa paste

◆ 1 tbsp sunflower seeds

◆ 2 tbsp coarsely chopped natural almonds

◆ ¼ cup coriander leaves 1 Heat 1 tbsp of the oil in a 20cm x 25cm (base measurement) ovenproof frying pan over medium heat. Add onion and sweet potato, carefully stir to coat in oil. Season. Reduce heat to low-medium. Cook, covered, 20 mins or until tender.

2 Preheat oven grill to high.

3 Transfer sweet potato mixture to a large bowl. Add egg, stir well to coat. Heat another tbsp of the oil in same pan over medium heat. Add egg mixture, reduce heat to low. Cook 10 mins or until partially set. Place under grill, cook 5 mins or until golden and cooked through. Stand 5 mins.

4 Serve tortilla topped with ricotta, harissa, sunflower seeds, almonds and coriander. Drizzle with remaining oil.

SERVES 4 (MAKES 8 CUPS) PREP + COOK 45 MINS

◆ ½ cup cracked greenwheat freekeh

◆ 1 tbsp olive oil

◆ 1 leek, white part only, halved, sliced thinly

◆ 4 garlic cloves, sliced thinly

◆ 1.25 litres water

◆ 4 chicken thigh cutlets, trimmed

◆ 150g green beans, trimmed, cut into 2cm lengths

◆ 1 large zucchini, sliced thinly

◆ ½ cup frozen peas

◆ 2 tbsp chopped flat-leaf parsley

1 Place freekeh in a medium saucepan, cover with water and bring to the boil. Reduce heat to low, simmer, partially

covered, 15 mins or until almost tender. Drain.

2 Meanwhile, heat oil in a large saucepan over medium heat. Cook leek, stirring, 4 mins or until softened. Add garlic, cook, stirring, 1 min or until golden.

3 Add water and chicken, bring to the boil. Reduce heat to low, cook, covered, 30 mins or until chicken is cooked through. Remove chicken from stock. Discard skin and bones and shred meat. Return shredded chicken to pan with beans and freekeh. Season. Cook 5 mins, add zucchini and peas. Cook a further 3 mins or until tender.

4 Serve soup topped with parsley.