J'AIME March 2021
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Not too Grubby<br />
F O O D & D R I N K<br />
MARTIN HOLDEN-WHITE, THE LICHFIELD-BORN FOUNDER OF NATIONAL<br />
VEGAN RECIPE BOX COMPANY GRUBBY, SHARES A RECIPE FOR HARISSA<br />
SWEET POTATO, RED PEPPER AND LENTIL STEW WITH BALSAMIC DRESSING<br />
AND AVOCADO<br />
Ingredients<br />
400g sweet potato<br />
1 red pepper<br />
1/2 tbsp harissa spice blend<br />
1 red onion<br />
100g kale<br />
140g cherry tomatoes<br />
1 sachet tomato puree<br />
1.5 tbsp agave syrup<br />
1 tin lentils<br />
Handful flat leaf parsley<br />
1 avocado<br />
1.5 tbsp balsamic vinegar<br />
Salt & pepper<br />
Olive oil<br />
100% plant-based<br />
Preparation: 25 mins<br />
Serves: 2-3<br />
Before you start:<br />
Pre-heat the oven to 190 degrees/ 170 fan / gas mark<br />
5. You’ll need a chopping board, a large frying pan,<br />
two large roasting trays and a sharp knife.<br />
Method:<br />
Peel and chop the sweet potato into small 2cm cubes<br />
and slice the red pepper into 1cm strips. Put them onto<br />
a large roasting tray, coat with half of the harissa spice<br />
blend, a tablespoon of olive oil and a pinch of salt and<br />
pepper. Roast for 15-20 minutes until soft.<br />
Finely dice the red onion and fry in a tablespoon of<br />
olive oil on a medium heat for 5-6 minutes until soft.<br />
Next, on a separate roasting tray, lay out the chopped<br />
kale and drizzle with a tablespoon of olive oil and a<br />
good pinch of salt. Put in the oven for 8 -10 minutes<br />
until the kale is turning crispy.<br />
Chop the tomatoes into halves and add to the onion<br />
pan followed by the remaining harissa spice mix. Then<br />
add the tomato puree, the agave syrup, a pinch of salt<br />
and pepper. Drain and rinse the lentils using a sieve<br />
before adding to the pan followed by 200ml of water.<br />
Turn the heat down low and gently simmer for 4-5<br />
minutes. Roughly chop the parsley and stir into the mix<br />
once chopped.<br />
Thinly slice the avocado flesh lengthways and set aside.<br />
Remove all the roasted veg from the oven once cooked<br />
and add the sweet potatoes and peppers into the lentil<br />
pan. Gently mix through off the heat. In a small bowl<br />
mix the balsamic vinegar with 2 tablespoons of olive<br />
oil. Spoon the veg mix into shallow bowls and serve<br />
with the avocado and crispy kale on top and a drizzle<br />
of the balsamic dressing.<br />
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