Recipes

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Credit: Diana Warrings, DipION, registered nutritional therapist | wildfoodandnutrition.com

Diana says: “During the summer months we probably all prefer to spend more time outside than in the kitchen. That’s why I love summer bakes. They are quick and easy to prepare and taste delicious hot or cold.”

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Serves 2-3

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Ingredients:

• 300g sweet potato
• 200g carrots
• 400g butter beans
• 1 small to medium size whole garlic bulb
• 200g cherry tomatoes
• 2 small red onions
• 1 lemon, juiced and grated zest
• 2 tbsp freshly chopped rosemary and two sprigs of thyme
• 2-3 tbsp olive oil
• ½  tsp cayenne pepper
• 150g feta cheese, crumbled
• 50g toasted pumpkin seeds
• 200g rocket
• 1 pomegranate
• Sea salt and freshly ground black pepper

Method:

1. Preheat the oven to 180C. Peel the sweet potatoes and carrots and cut into 1-2cm size cubes. Peel the red onions and cut into wedges. Peel the garlic cloves or cut the bulb in half.
2. In a small bowl, mix 2-3 tbsp olive oil with ½ tsp cayenne pepper.
3. Place the sweet potato, carrot cubes, onions, garlic and cherry tomatoes in an ovenproof dish. Drizzle the cayenne oil and 1 tbsp of lemon juice on top, season with salt and pepper and give it a good stir. Bake for 45 minutes in the oven until soft and caramelized.
4. In the meantime, drain and rinse the beans and set aside. Rinse the rocket and prepare the pomegranate. Roughly chop the rosemary. The thyme does not need chopping.
5. After 30-35 minutes, add the beans and ½ the fresh herbs. Stir well and return to the oven for the final 15 minutes.
6. Serve the baked vegetables on a bed of rocket with feta, pomegranate, the rest of the herbs and a touch of lemon zest.