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.