Recipes
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.”
Serves 2-3
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:
- 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.
- In a small bowl, mix 2-3 tbsp olive oil with ½ tsp cayenne pepper.
- 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.
- 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.
- After 30-35 minutes, add the beans and ½ the fresh herbs. Stir well and return to the oven for the final 15 minutes.
- Serve the baked vegetables on a bed of rocket with feta, pomegranate, the rest of the herbs and a touch of lemon zest.
