Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.
A simple sweet potato recipe by Saliha Mahmood Ahmed.
This is from ” Sophie’s Table” by Sophie Grigson.
A spicy Moroccan recipe from Claudia Roden.
Another vegetarian curry courtesy of Nigel Slater.Curry leaves used to be quite hard to find, but they now sell them in my local Sainsburys. However, they can be omitted if you cant get them . The sauce is prepared the day before you want to serve it to allow the flavour to develop.
|1 ½ lb sweet potatoes, boiled||1 small red onion, finely chopped|
|4 oz French beans, topped, tailed & chopped||2 tbsps mayonnaise|
|1 stick celery, finely chopped||½ tsp paprika|
|2 hard boiled eggs, chopped||Seasoning to tasted|
|2 small gherkins, chopped|