INDIAN-STYLE CREAMED SPINACH WITH ROAST BABY CARROTS AND LEEKS

“You can start this dish on the stove to get the flavours going, then put it into the oven to do its thing.”

Serves 4

A LITTLE EFFORT Preparation: 30 minutes Cooking: 1 hour

yellow mustard seeds 1T cumin seeds 2T coriander seeds 2T

Woolworths baby leeks 1 x 200 g pack ghee or neutral oil 2T coconut milk 1 x 400 ml can

Swiss chard 800 g, chopped baby carrots 200 g honey 2T ghee 100 g sea salt and freshly ground black pepper, to taste lemon juice, for serving

Woolworths cumin poppadoms, cut into strips with scissors

For the spiced oil: ghee or neutral oil 4T onion seeds 1t ground turmeric ½t

1 Preheat the oven to 200°C. Dry fry the spices until fragrant and the mustard seeds start to pop. Remove from the pan and crush using a mortar and pestle or spice grinder. 2 Slice 100 g leeks and gently fry in a large saucepan in 1 T ghee or oil for 3 minutes, or until bright green and slightly softened but not catching. 3 Halve the toasted spices and add one half to the leeks with the coconut milk. Bring to a simmer.

4 Add the chard to the pan in batches and wilt by stirring into the hot coconut milk. Transfer to a deep ovenproof dish and bake for 20–30 minutes. 5 Cut the remaining leeks in half lengthways and toss in olive oil with the baby carrots. Arrange on a baking tray and drizzle over the honey, dot with the remaining ghee and roast with the spinach, turning occasionally until golden and tender. 6 To make the spiced oil, heat the ghee or oil in a small pan and add the reserved roasted spices, onion seeds and turmeric and fry until fragrant. Remove from the heat. Microwave the poppadom strips on a plate in batches to make poppadom chips. 7 Serve the spinach topped with the leeks and carrots, spiced oil and poppadum chips.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Ladybird Chardonnay