Plant-Based
Caramelized hasselback sweet potatoes, topped with a lemony white bean salsa and a side of fresh mesclun leaves.
1. Set oven to 220oC. Halve potatoes lengthways then in half again (see notes). Cut across each potato at 5mm intervals without cutting all the way through. Place cut side up on oven tray. Coat with oil, salt and pepper. Roast for 25 minutes or until cooked through.
2. Zest lemon and whisk together with juice, 2 tsp dried Italian herbs, 1/4 cup olive oil, salt and pepper. Set aside.
3. Finely dice zucchini and chilli. Quarter tomatoes. Slice spring onions. Drain and rinse cannellini beans. Drain and chop artichokes. Toss all together with 1/2 the dressing.
4. Drizzle balsamic glaze over potatoes. Divide potatoes, salsa and mesclun leaves among plates. Serve with remaining dressing to spoon over.
2. Zest lemon and whisk together with juice, 2 tsp dried Italian herbs, 1/4 cup olive oil, salt and pepper. Set aside.
3. Finely dice zucchini and chilli. Quarter tomatoes. Slice spring onions. Drain and rinse cannellini beans. Drain and chop artichokes. Toss all together with 1/2 the dressing.
4. Drizzle balsamic glaze over potatoes. Divide potatoes, salsa and mesclun leaves among plates. Serve with remaining dressing to spoon over.
Sweet Potatoes 1kg
Lemon 1
Zucchini 1
Red Chilli 1
Cherry Tomatoes 1 bag (200g)
Spring Onions 1/4 bunch *
Cannellini Beans 400g
Artichokes 1 tub
Balsamic Glaze 2 sachets
Mesclun Leaves 1/2 bag (100g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), salt, pepper, dried Italian herbs
Lemon 1
Zucchini 1
Red Chilli 1
Cherry Tomatoes 1 bag (200g)
Spring Onions 1/4 bunch *
Cannellini Beans 400g
Artichokes 1 tub
Balsamic Glaze 2 sachets
Mesclun Leaves 1/2 bag (100g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), salt, pepper, dried Italian herbs
