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gluten_freeI've recently subscribed to a vegetable box delivery service, so now I have to find uses for vegetables I would never normally buy. This results in more salad than I am accustomed to. Today, adapted from a Martha Stewart Recipe.
This recipe is: gluten-free, vegetarian, tomato-free.
This recipe is not: lactose-free, vegan (it might work with toum instead of the yoghurt dressing, though)
Effort rating: The original requires one less hot cooking implement, but my version staggers out better. As often with salad, there is a fair bit of faff.
1 medium sweet potato, peeled and cut into chunks of about 2cm wide
Olive oil
Pepper
About half a cup of greek yoghurt
Some white wine vinegar (I suspect lemon juice would also work)
3 cloves of garlic finely diced
1 onion, diced
About 50 grams of pine nuts
A fistful or so of fresh green beans, deheaded and snapped in half
About half a red leaf lettuce, chopped to your desired fineness (I prefer smaller shred, myself, but it's not as easy to achieve as with iceberg)
Pre-prepare:
1. Toss the diced sweet potato with oil and pepper, roast for 30-40 minutes on about 180 degrees, or until cooked and starting to caramelise
2. Mix the yoghurt, vinegar and garlic and set aside (in fridge, if not proceeding immediately)
When ready to assemble:
3. Heat some oil in a pan, fry the onions for a few minutes. Add pine nuts and beans, fry for another 3 minutes (you want the beans to still be fairly crispy). Add the sweet potato and stir through until warm.
4. Put the lettuce in a suitably sized bowl, stir the contents of the frying pan through. Toss with dressing.
Makes... about two small meals? Depends on the size of your lettuce, and indeed your sweet potato. Probably 3-4 side servings.
This recipe is: gluten-free, vegetarian, tomato-free.
This recipe is not: lactose-free, vegan (it might work with toum instead of the yoghurt dressing, though)
Effort rating: The original requires one less hot cooking implement, but my version staggers out better. As often with salad, there is a fair bit of faff.
1 medium sweet potato, peeled and cut into chunks of about 2cm wide
Olive oil
Pepper
About half a cup of greek yoghurt
Some white wine vinegar (I suspect lemon juice would also work)
3 cloves of garlic finely diced
1 onion, diced
About 50 grams of pine nuts
A fistful or so of fresh green beans, deheaded and snapped in half
About half a red leaf lettuce, chopped to your desired fineness (I prefer smaller shred, myself, but it's not as easy to achieve as with iceberg)
Pre-prepare:
1. Toss the diced sweet potato with oil and pepper, roast for 30-40 minutes on about 180 degrees, or until cooked and starting to caramelise
2. Mix the yoghurt, vinegar and garlic and set aside (in fridge, if not proceeding immediately)
When ready to assemble:
3. Heat some oil in a pan, fry the onions for a few minutes. Add pine nuts and beans, fry for another 3 minutes (you want the beans to still be fairly crispy). Add the sweet potato and stir through until warm.
4. Put the lettuce in a suitably sized bowl, stir the contents of the frying pan through. Toss with dressing.
Makes... about two small meals? Depends on the size of your lettuce, and indeed your sweet potato. Probably 3-4 side servings.
no subject
Date: 2020-06-08 02:22 am (UTC)no subject
Date: 2020-06-08 11:18 am (UTC)