I’m in that post-holiday phase where I’m trying to counter all of the ice cream, cake and general (sugary) loveliness I enjoyed whilst I was away by really thinking hard about my meals. Here’s a really colourful, tasty and filling meal that uses a heap of fresh veg and is full of zingy flavours.
Notes on my recipe
My holiday wasn’t entirely a sugar-fest. In Totnes, we discovered the delight that is Seeds 2. With a deli/bakery on one side of the High Street and a fantastic veggie café on the other (£7.50 for a plate you can load up yourself, as many times as you please – just make sure your eyes aren’t bigger than your stomach), Seeds 2 is the kind of holiday find you wish you could pop in your pocket and take home with you. Finally, somewhere where the prices actually reflect that you’re not paying for meat! I urge you to pay a visit, whether you’re in the area or you have to take a 5 hour train ride. It’s really good food, the coffee is spot on and I can also vouch for the bakery’s Dutch apple cake.
One of the salads Seeds 2 had on offer involved chickpeas and crushed roast sweet potatoes. I’ve added some other bits and pieces here and produced a super salad meal that’s set to make frequent appearances on my plate. It’s lovely when everything’s freshly roasted (crispy broccoli is a dream), but I’ve also been taking it to work this week and the sweet potato hasn’t gone too mushy.
Ingredients (serves 2 – scale up if you want to use this for lunches throughout the week)
- 1 can of chickpeas
- Half a large sweet potato – cut into large chunks
- Half a head of broccoli – cut into florets, chop up the stem too
- A large handful of spinach – torn
- Juice of 1 lime
- 1 or 2 red chillies (depending on their spiciness and your preference) – finely sliced and deseeded if you like
- A handful of fresh coriander – finely chopped
- 2 tsp of smoked paprika
- Salt and pepper to season
- Olive oil for roasting
- Preheat the oven to 200°C/400°F/gas mark 6.
- Cut up the sweet potato into large slices and place on a hot baking tray. Drizzle with olive oil and season with the smoked paprika, salt and pepper – give the sweet potato a shake so it all gets covered with the oil and seasoning. Pop the tray into the oven.
- After five minutes, add the chopped-up broccoli (stem too!) and the sliced chilli to the sweet potato baking tray. Give the tray another shake and add more oil and seasoning if necessary.
- Bake the whole lot for around 20 minutes, adding the chickpeas to the tray for five minutes towards the end of the cooking. The sweet potato should be squidgy with some crisping on the skin. The broccoli stems should be tender and the floret ends should be crispy and dark.
- If you’re serving it straight away, serve up the baked veg and add the torn spinach. Season with lime juice and chopped coriander to taste. If this is for a lunchbox, let the baked stuff cool before boxing up the salad and seasoning
- Seeds – I think this salad would be great with some toasted seeds on top for a little bit more crunch.
- Feta – I love adding feta to most things and think it would be pretty good with this dish too.
- Side dish – use this as an accompaniment to chicken or a BBQ.