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Roast Beetroot and Sweet Potato Salad

5 Jan

Roast Beetroot and Sweet Potato Salad

This salad was inspired by something I frequently Order at Earthy Foodmarket Cafe, Edinburgh, and I must admit, it came really close and is, in my humble opinion, about the best product which emerged from my own kitchen in ages:

1. Parboil and dice an equal amount of beetroot and sweet potatoes, cover in just enough vegetable oil (not extra virgin!) to coat thinly and put under the grill until soft – about 60 min.
2. do the same with red onions (not many needed for this recipe!) – will take just under 30 min.
3. while still warm, mix the beetroot/sweet potatoes with red onions (not much needed), as many raisins as you like (not too many, not too few – I don`t like to give quantities…) and loads of fresh parsley.
4. add a generous amount of Dukkah (Egyptian spice mixture) and a more carefully chosen amount of Nigella seeds (I used about 3/4 tsp for a large tray)

Salad is better the next day, at room temperature, with any robust tasting dishes

yoghurt muffins

30 Jan

Ingredients1 egg, 1 cup natural yoghurt, 1 cup sugar, 1.5 cup flour, 0.5 cups ground almonds and coconut, 1/3 cup rapeseed (or other plant) oil, 1 small tin apricots, 1 tbsp baking powder

Instructions: Mix all ingredients apart from the fruit and fill dough into muffin tins. Distribute fruit on top and bake about 30 min at 180 Degrees. (if you prick the muffins no dough should stick to the fork.)

This recipe is quick, easy and all ingredients are usually in my cupboard. It`s high in good quality protein from the yoghurt and almonds, and I make it even healthier by using wholemeal flour. They also freeze well – I brought them to work from frozen, and they got me loads of compliments! Enjoy!

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