• Sweet Potato And Cauliflower Pilaf
1 1

Sweet Potato And Cauliflower Pilaf

Sweet Potato And Cauliflower Pilaf

  1. 125 g Sweet Potato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 1 tsp Ground Tumeric And Cumin
  4. 1 Clove Garlic
  5. 1 tbsp Flaked Almonds
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 75 g Cauliflower
  8. 10 g Butter - PANTRY ITEM
  9. 1 Each Brown Onion
  10. 1 cup Basmati Rice
  11. 25 g Baby Spinach
  1. 250 g Sweet Potato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 2 tsp Ground Tumeric And Cumin
  4. 1 Clove Garlic
  5. 2 tbsp Flaked Almonds
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 150 g Cauliflower
  8. 20 g Butter - PANTRY ITEM
  9. 1 Each Brown Onion
  10. 1 cup Basmati Rice
  11. 50 g Baby Spinach
  1. 375 g Sweet Potato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 3 tsp Ground Tumeric And Cumin
  4. 2 Clove Garlic
  5. 3 tbsp Flaked Almonds
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 225 g Cauliflower
  8. 30 g Butter - PANTRY ITEM
  9. 2 Each Brown Onion
  10. 2 cup Basmati Rice
  11. 75 g Baby Spinach
  1. 500 g Sweet Potato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 4 tsp Ground Tumeric And Cumin
  4. 2 Clove Garlic
  5. 4 tbsp Flaked Almonds
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 300 g Cauliflower
  8. 40 g Butter - PANTRY ITEM
  9. 2 Each Brown Onion
  10. 2 cup Basmati Rice
  11. 100 g Baby Spinach
  1. 750 g Sweet Potato
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 6 tsp Ground Tumeric And Cumin
  4. 3 Clove Garlic
  5. 6 tbsp Flaked Almonds
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 450 g Cauliflower
  8. 60 g Butter - PANTRY ITEM
  9. 3 Each Brown Onion
  10. 3 cup Basmati Rice
  11. 150 g Baby Spinach

Prep:

  1. Peel (optional) and grate sweet potato.
  2. Peel and finely chop onion and garlic.
  3. Rinse baby spinach.
  4. Rinse and cut cauliflower into 2cm pieces.

Method:

  1. Melt butter in a large saucepan over a medium to high heat. Add onion, garlic, sweet potato and cauliflower. Cook, stirring occasionally, for about 4 to 6 minutes, or until onion is soft.
  2. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  3. Cut lemon into wedges.
  4. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  5. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  6. Preheat the oven to 200°c (180°c fan-forced).
  7. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  8. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  9. Add rice and spices. Cook, stirring, for 2 minutes. Using ratio 1. 5 water to 1 rice, add water and season well with salt and pepper. Bring to boil. Cover pan with lid.
  10. Serve pilaf sprinkled with almonds.
  11. Simmer over a low heat for about 14 minutes. Check that the rice is tender. Stand, covered, for 5 minutes, gently separate grains with a fork and stir through spinach until wilted.
  12. Wash and chop parsley.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
View full details