Page 176 - COMING UNSTUCK by Sara tuck

potager Now stop right there – I see you looking at the recipe and

rolling your eyes. Take another look, it’s actually bloody easy,
salad promise! (This was developed with the fantasy in mind of
having my own potager garden one day… watch this space)

Serves 6 Preheat oven to 180˚C (350˚F). Line a small roasting dish with
tinfoil. Add beetroot, vinegar, half the oil and drizzle with half
Veges: the honey. Season well with sea salt and black pepper. Bring
10 small baby beetroot (beets) up the sides of the tinfoil to make a sealed parcel. Roast 45-50
1 tsp balsamic vinegar minutes until tender. Leave to cool before slipping the skins
¼ cup olive oil off by rubbing firmly with your thumbs – a small sharp knife
2 tsp runny honey comes in handy too, and rubber gloves!
sea salt & freshly ground pepper
2 small or 1 medium purple Meanwhile, peel your kumara if they’re big and tough – if not,
kumara (sweet potato) just scrub. Slice into 2cm-thick (¾ in) rounds, then, if large,
12 baby carrots, tops trimmed, cut into half moons. Put carrots and kumara in a roasting tray,
gently scrubbed drizzle with remaining oil and honey and sprinkle with cumin
1 tsp cumin seeds seeds and sea salt. Roast for 20 minutes until just tender then
leave to cool.
Lentils:
1 cup green lentils Rinse lentils then bring a pot of 5 cups of water to the boil. Add
1 bay leaf lentils, bay, garlic and thyme. Reduce to a simmer and cook for
2 garlic cloves, smashed/ 20 minutes or until just tender. Rinse then stir through oil and
squashed with the back vinegar and season well with sea salt and freshly ground pepper.
of a knife
sprig of thyme Once you have all of your components completed it is really
2 tsp olive oil just a matter of creative assembly. I like to start with watercress
½ tsp balsamic vinegar and lentils, with a big smear of hummus, topped by the carrots,
sea salt & freshly ground pepper kumara and beetroot. Drizzle with dressing and serve sprinkled
with roasted seeds of your choice.
To serve:
2 cups baby watercress
1 cup hummus (see p234 or use
store-bought)
Herb & feta dressing (see p226)
2 tbsp roasted sunflower seeds
(or your favourite seeds)

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