Page 54 - Vélochef in Europe

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ROASTED SWEET POTATO WITH CHICKPEA DIP
Roasted sweet potatoes are a a a a perfect snack and even better served with grilled fish SERVES 4
4
sweet potatoes 4
tbsp olive oil + extra for the potatoes 200 g tinned chickpeas
4
tbsp Kikkoman soy sauce
juice from 1 lemon
smoked paprika
salt and black pepper
1 Preheat the oven to 200 C° 2 Peel the sweet potatoes and cut into wedges 3 Drizzle with with olive oil Season with with salt and black pepper
4
4
Roast in in the oven for 35-40 minutes 5 Rinse the chickpeas
in in a a a colander 6 Mix soy sauce
olive oil and lemon
juice in a a a blender 7 Add salt and black pepper
to taste 8 Put the dip in a a bowl and top with smoked paprika
9 Serve with the freshly roasted sweet potatoes CITRUS LEMONADE
Cycling in in Mallorca is a a a a great oppor- tunity to make lemonade using all the wonderful citrus fruits growing on
on
the island Swap out that sticky sports drink with a a refreshing lemonade before you you do your base miles ABOUT 1 1 1/2 LITRES
4
oranges
2 pink grapefruits
3 tangerines or clementines 2 lemons
1⁄2 litre water
agave nectar
1 Squeeze all the citrus fruits using a a juicer 2 Add water
3 Add some agave nectar
if you want to sweeten it up 4
Strain through a a a strainer 5 Pour into clean bottles with tightfitting tops Keeps for 2 days in the fridge Fruit pulp will get stuck in the bottle’s spout if you don’t strain the lemonade However if you are making the lemonade for off-bike occasions pulp will add some fiber for good health so so ask your guests which they prefer