Belazu Rose Harissa Sweet potatoes

The Belazu harissa was a gorgeous gift along with a few other incredible products, but to be honest I have been a happy customer for a very long time. Sweet potatoes on the other hand have never been on my list of favorites until recently…

Having cut down and almost given up grains in an attempt to control inflammation in my foot (an old injury, long story!) I wanted hearty filling veggies that take the place of grains, cue the sweet potato. This harissa was perfect as you can just chop, smear, and bake. It adds flavor and just enough spice to cut the sweetness.

Rub a tbsp of rose harissa paste from  Belazu  plus a small glug of olive oil. Rub thoroughly all over the sweet potatoes and bake for 35 min at 175 c (350 F) flipping a few times.

Rub a tbsp of rose harissa paste from Belazu plus a small glug of olive oil. Rub thoroughly all over the sweet potatoes and bake for 35 min at 175 c (350 F) flipping a few times.

Wash and chop your broccoli, make sure it is very dry. Chop the florets in half so the sauce really coats them well. Make the quick sauce below. This is what I had in my cupboard but feel free to substitute.  • 1 tbsp tamari  • 2 tbsp black sesame powder , I bought mine at a Japanese store but just blend up black sesame seeds in your blender (or normal sesame seeds or even peanuts)  • 1/2 tbsp olive oil  • juice of 1/2 lemon  • 1 tbsp tahini, I love Cypressa the organic one  Rub it all over with your hands and add to the oven on a separate tray. The broccoli takes less time, so pop it in around the 20 min mark. Only flip once, it will form a gorgeous crust

Wash and chop your broccoli, make sure it is very dry. Chop the florets in half so the sauce really coats them well. Make the quick sauce below. This is what I had in my cupboard but feel free to substitute.

• 1 tbsp tamari

• 2 tbsp black sesame powder , I bought mine at a Japanese store but just blend up black sesame seeds in your blender (or normal sesame seeds or even peanuts)

• 1/2 tbsp olive oil

• juice of 1/2 lemon

• 1 tbsp tahini, I love Cypressa the organic one

Rub it all over with your hands and add to the oven on a separate tray. The broccoli takes less time, so pop it in around the 20 min mark. Only flip once, it will form a gorgeous crust

This is how it should look. That crust was delicious.

This is how it should look. That crust was delicious.

Crispy at the edges, softer on the inside. After about 40 min and a few flips

Crispy at the edges, softer on the inside. After about 40 min and a few flips

Choose a gorgeous hard cheese. I found this one at a beautiful Greek shop on  Myddleton Road  I think it was goat or sheep, really sharp and flavourful. I made a quick dressing of a few chunks of this, lemon , olive oil and a few tbsp of kefir ( I make mine it is super easy with organic milk delivered in glass and Nourish kefir kits I find at my local  Planet Organic ), a small piece of garlic, another glug of olive oil, juice of half a lemon, and a spoonful of tahini ( I like  Cypressa organic  ). Whiz it in a  blende r and after arranging the veggies pour over and top with the crumbled cheese.

Choose a gorgeous hard cheese. I found this one at a beautiful Greek shop on Myddleton Road I think it was goat or sheep, really sharp and flavourful. I made a quick dressing of a few chunks of this, lemon , olive oil and a few tbsp of kefir ( I make mine it is super easy with organic milk delivered in glass and Nourish kefir kits I find at my local Planet Organic), a small piece of garlic, another glug of olive oil, juice of half a lemon, and a spoonful of tahini ( I like Cypressa organic ). Whiz it in a blender and after arranging the veggies pour over and top with the crumbled cheese.

A vegetarian feast with loads of different flavours, textures and colours. We all really loved this, let me know if you try it. Experiment successful!

A vegetarian feast with loads of different flavours, textures and colours. We all really loved this, let me know if you try it. Experiment successful!

Beetroot Tabouleh

This was an experiment in how to use up those beetroot leaves from the farmers market. Honestly the texture as large leaves were not my favourite but chopped finely and partnered with something sweet + something pickled totally converted me to never chucking them again. Those funny stems? Sauté them in garlic, olive oil plus a pinch of sea salt. It gives a nice texture, flavour and again … no waste.

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Look at the colours, I think chopping can be supremely relaxing if you are not in a rush. Just looking at beautiful ingredients can calm you down. Not great at meditating? Try chopping …

Look at the colours, I think chopping can be supremely relaxing if you are not in a rush. Just looking at beautiful ingredients can calm you down. Not great at meditating? Try chopping …

Scrunch the beetroot leaves in your hands to soften them then chop them finely. Add a firm avocado chopped small as well.

Scrunch the beetroot leaves in your hands to soften them then chop them finely. Add a firm avocado chopped small as well.

Chop the stems and sauté in garlic and olive oil. They are lookers as well.

Chop the stems and sauté in garlic and olive oil. They are lookers as well.

Top with chopped pistachios, the dressing and a few pomegranate seeds. This is one that keeps a few days and the leaves hold up well.

Top with chopped pistachios, the dressing and a few pomegranate seeds. This is one that keeps a few days and the leaves hold up well.

Ingredients 

 

1 bunch of flat leaf parsley 

1 large bunch of beet greens (usually attached to about 6 or 7 beets) 

1 clove of garlic 

1 large shallot 

2 tbsp white wine vinegar 

1 tbsp olive oil

1 pomegranate 

1 cucumber 

1 avocado 

Juice of ½ a lemon 

1 tbsp pomegranate molasses 

Handful of chopped pistachios

 

• Start with cutting off the stems of the parsley and beet greens – they are both still wonderful sources of nutrition! 

• Sauté the stems for a few minutes in ½ tbsp olive oil and a chopped clove of garlic after chopping them up finely  

• Pickle your shallots. Warm your white wine vinegar in a pan until hot and pour over shallots 

• Cut the pomegranate in half and pull apart. Set in warm water so the white pith floats to the top and the seeds stay on the bottom. Clean and strain, set aside 

• Peel and chop half a cucumber. Chop into tiny cubes. 

• Cut up half and avocado and chop into small cubes 

• Rub your beet greens together to soften them a bit (or beat or massage!). Scrunch them up together and chop them finely. Do the same with the parsley. 

• Vinaigrette: 

Juice of ½ lemon 

1 tbsp pomegranate molasses  

2 tbsp olive oil 

A few pinches of sea salt