Our Recipes Sustainable Recipes - Page 14

SWEET POTATO SALAD WITH FISH Serves four INGREDIENTS 300g sweet potato, peeled, chopped into 2cm cubes ½ tsp ground cumin 1 garlic clove, crushed olive oil 250g cherry tomatoes 600g MSC fish like cod, pollock or sole 40g feta cheese, crumbled ½ can chick peas, drained, rinsed 100g spinach Yoghurt dressing 1 small yoghurt (natural) ½ lemon, juiced 1 garlic clove, crushed 5g coriander leaves, finely chopped METHOD 1. Preheat oven to 200°C 2. Combine sweet potato, cumin and garlic in a large roasting pan. Season with salt and pepper and drizzle with oil. PEA, MINT & COCONUT SOUP Serves four INGREDIENTS 1 tbsp oil 1 onion 2 cloves garlic 1500g peas 1 tsp sea salt 10 sprigs fresh mint 350ml vegetable stock or water 350ml coconut milk purple micro greens (or pea sprouts) for serving cold-pressed olive oil for serving 3. Toss to coat, then roast for 30 minutes. 4. Add tomatoes and roast for a further 15 to 20 minutes or until sweet potato is tender. 5. Remove and allow to cool. 6. Heat a grill or frying pan. Lightly brush the fish with oil, season with salt and pepper. Cook the fish for 4 to 5 minutes each side or until just cooked through. 7. Crumble feta over warm vegetables. Add chickpeas and spinach. Toss to 8. combine. Spoon onto plates. Top with fish and serve with yoghurt dressing. 9. Make yoghurt dressing: 10. Combine yoghurt, lemon juice, garlic, coriander and salt and pepper in a bowl. METHOD 1. Coarsely chop the onion and garlic. 2. Heat oil in a saucepan on medium heat. Add onions and garlic and cook until soft, not browned, about 3-5 minutes. 3. Add the vegetable broth or water, add peas, salt, mint and coconut milk and bring to a boil and then reduce to simmer. Turn off the heat. 4. Blend, using stick blender, until smooth, add extra water if desired. Season to taste. 5. Serve in bowls and drizzle with olive oil, micro greens, salt and pepper.