Last night I had a friend over for dinner and with all this cold, horrible wet weather of late I fancied cooking something a little more exotic! I made three new dishes, all kinda thrown together but worked really well, we had spiced lamb patties, scented with cumin, chilli, cinnamon, oregano, ginger, garlic and coriander and a side of cucumber yoghurt dip:
A new favourite was sweet potato bites, which were really good, soft and fluffy inside and crispy outer, however they were extremely messy to make so I really need to refine the recipe before posting! The idea came about after having sweet potato fritters, when I was out for dinner last week and I was eager to re-create, though mine didn't look as neat as theirs, they tasted delicious!
I love beetroot and I knew my friend did too so this salad came about after thinking up the first two ideas, am really happy with the result and will be a definate staple once the weather perks up! I have also sent this over to Culinarty for their Original Recipes Monthly round up
Serves 3 or 4 as a side
2 freshly cooked beetroots - vac pack is fine or freshly cooked
2 medium carrots
1 tin chickpeas, rinsed (the darker kala chana are also good in this)
½ tsp freshly ground cumin seed
1 spring onion, finely chopped
1 tbsp red wine vinegar
splash of lemon or lime juice
2 tbsp EVOO
Prepare this the day before if possible to allow the flavours to develop.
Finely dice the spring onion and place in a large bowl / container, rinse and drain the chickpeas and mix with the spring onion
Peel and finely grate the carrots, add to mix, add seasoning, wine vinegar and 1 tbsp of the olive oil, mix well and leave overnight or for a few hours to infuse. Roughly half an hour or so before eating, dice the beetroots into cubes, add to the mixture with the remaining olive oil and a pinch more s&p if needed, allow to stand at room temperature until required, decant if required into a serving dish
Was really pleased with result, the flavours worked so well together and is perfect side salad.