I am back in the kitchen after a nice relaxing summer holiday in Greece and experimenting with new recipes. I find it astonishing how there are some many different ingredients and only your fantasy can limit how you combine them. I think its quite fun to start with one ingredient as a base and then add other ingredients that I think will be a good compliment and turn it into a delicious meal. I had some leftover cauliflower in the fridge, and deicide to create this delicious cauliflower and sweet potato salad was created. I love steaming the cauliflower in turmeric and cumin; it gives a flavour and vibrant colour.
2 medium sized sweet potatoes
1 cup chickpeas ( precooked)
¾ cup quinoa (alternative 1 ½ cup precooked).
200 gram green beans
½ green onion
1 tsp turmeric
1 tsp cumin
extra virgin olive oil
1)Preheat the oven to 190 degrees.
2) Peel and cut the sweet potato and put them on a tray.
3) Drizzle the sweet potatos with olive oil and salt.
4) Cook the sweet potato for about 30 minutes or until tender.
5)Meanwhile, cook the quinoa for about 15 minute to the grains unwrap themselves.
6)Stem the green beans until tender for about 7 minute or until tender.
7)In a bowl place the cauliflower and mix with turmeric and cumin and steam for about 8 minutes or until tender.
8)Place all the ingredients in a bowl and season with salt and pepper.