Moroccan Salad

Dish: Moroccan Spiced Roasted Sweet Potato & Chickpea Salad
Event: Lockdown Txoko...
Made By: Nathan



Ingredients (? people):

• 1 bag kale
• zest of 2 oranges
• sweet potatoes
• 1 tin chickpeas
• olive oil
• salt
• pepper
• smoked paprika
• cumin seeds 
• handful fresh parsley
• handful fresh coriander
• tbsp olive oil
• 3tbsp cider vinegar
• 1tsp ground cumin
• half tsp cinnamon,
• half tsp cayenne pepper
• 1tbsp manuka honey

Method:

A bag of kale, steamed to wilt then spun out in a salad strainer before roasting for a few minutes. Be sure to space the kale well to prevent to much steaming. Season, leave to cool and then mix in the zest of 1 orange.

Cut the sweet potato into small cubes, toss in olive oil, salt, pepper, smoked paprika and cumin seeds then roast for 15-20 mins until soft and a few coloured edges.

Roast a can of chickpeas - lightly toss in olive oil, salt and pepper.

Allow both to cool then in a mixing bowl add zest of 1 orange, a handful each of parsley and coriander then in a mug mix 3tbsp olive oil, 3tbsp cider vinegar, 1tsp ground cumin, half tsp cinnamon,  half tsp cayenne pepper, 1tbsp manuka honey and pour over the chickpeas and sweet potato. Mix well then spoon on top of kale.

Fig, Goat’s Cheese & Pistachio Salad

Dish: Fig, Goat’s Cheese & Pistachio Salad
Event: Moroco (21 July 2018)
Made By: Steve Beresford

Steve: "Added some seasoning to the shallots and celery as it fried and some balsamic vinegar as well as oil as it was served (and maybe a balsamic glaze would be better!), but other than that, as per the recipe. Enjoy, groovers!"

Ingredients (4 people):

• olive oil
• shallot 1, finely chopped 
• celery 1 stalk, finely sliced 
• pistachios 50g, roughly chopped 
• figs 8 
• soft goat’s cheese 150g 
• thyme leaves finely chopped to make 1 tsp 
• clear flower honey 1-2 tbsp

Method:

• Heat the oven to 200C/fan 180C/gas 6. 
• Heat a little olive oil in a pan, add the shallot and celery, and fry for 4-5 minutes until they begin to soften. 
• Add most of the pistachios and keep frying for about 2 minutes, then season well and cool in a bowl.
• Trim the tops off the figs and cut them in quarters leaving the bases intact.
• Mix the pistachio and shallots with the cheese and press it into the centre of the figs. 
• Stand them up in a baking dish and sprinkle on the remaining pistachios and the thyme. 
• Bake for 5 minutes, then drizzle on the honey. 
• Serve with some salad leaves dressed in olive oil.