Slow baked sweet potato stuffed with ancient grain salad

Baked sweet potato with grain saladWhat you’ll need:
Big organic sweet potatoes for 4-6 people
1 bunch coriander, washed and chopped
1/2 bunch parsley, washed and chopped
1/2 red onion, finely diced
1 cup of your favourite grain: freekah, quinoa or cracked wheat
1/2 cup of Puy lentils
2 tablespoons of pumpkin seeds, lightly toasted in coconut oil
2 tablespoons of hazelnuts, lightly crushed in your mortar and pestle. If you don’t have one, just use a clean a tea towel and a rolling pin
2 tablespoons of baby capers
1/2 cup organic black currants
Juice of one medium lemon
3 tablespoons of EVOO
Sea salt
1 pomegranate, halved and deseeded

Hot tip:
Having to deseed a pomegranate put me off readily using these incredible fruits laden with Vitamin C, Vitamin K and fibre.  Then I discovered this video: How to deseed a pomegranate

For the dressing you’ll need:
1 cup of coconut yoghurt (available at all good health food stores)
1 teaspoon of cumin seeds, crushed

How to prepare:
Preheat your oven to 220 degrees
Wash and pat dry your sweet potatoes
Place them in your preheated oven and turn heat down to 200 degrees to bake for 1 hour. Cooking time will vary due to size

Blanch your chosen grain and lentils separately in boiling water until al dente
Drain well and allow to completely cool
Mix your coconut yogurt and cumin and set side
In a medium bowl, place herbs, red onion, grain, lentils, nuts, seeds, capers, currants, lemon juice, olive oil, pomegranate and hand toss
Season with sea salt
Test your baked potatoes

Plating up + wine match:
Place a sweet potato on a plate
Slice open length ways and part
Spoon in your grain salad and lots of it
Top with yoghurt dressing
This dish goes beautifully with a Pinot Gris. I chose a 2014 Domaine de Belle Vue, from the Loire Valley France RRP $30AUD

 

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