Chilli-roasted sweet potato, cau­li­flower, rocket and ri­cotta

Food and Travel (UK) - - Contents -

SERVES 4

1 sweet potato, about 250g, cut into 3cm cubes

1 medium cau­li­flower, bro­ken into flo­rets

2tsp chilli flakes

5 sprigs thyme, leaves picked 2tbsp olive oil

100g rocket

1 x quan­tity pome­gran­ate, mint and co­rian­der dress­ing (see recipe, be­low)

50g ri­cotta or feta cheese, crum­bled

Pre­heat the oven to 200C/400F/ Gas 6. Line a large bak­ing tray with foil. Toss the sweet potato and cau­li­flower with the chilli flakes, thyme and olive oil. Spread in an even layer on the bak­ing tray, sea­son with sea salt and pep­per and roast for 20 min­utes.

When cool, toss with the rocket and half of the dress­ing and fin­ish with the ri­cotta or feta cheese.

Place the re­main­ing dress­ing in a bowl for peo­ple to help them­selves to more if they wish.

Pome­gran­ate, mint and co­rian­der dress­ing

1tsp cumin seeds

2tbsp olive oil

1½tbsp pome­gran­ate mo­lasses 1tbsp Di­jon mus­tard

½tsp agave nec­tar or honey juice 1 lime and zest ½

50g pome­gran­ate seeds

5g each mint and co­rian­der, finely chopped

pes­tle and mor­tar

Toast the cumin seeds in a dry fry­ing pan. Pound in a pes­tle and mor­tar then grind to a pow­der. Trans­fer to a bowl, add the re­main­ing in­gre­di­ents and whisk to­gether. Sea­son with sea salt.

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