Sweet Potato Salad with Red Chilli and Pumpkin Seeds
I do like sweet potatoes and they are incredibly good for you with a low GI – however I do find they can be a little too, err, sweet. This recipe works for me though as the chilli really cuts through that sweetness and brings the whole dish back to savoury.
• 4 sweet potatoes, peeled • 1 fresh red chilli, very finely chopped • 2tbsp chopped fresh parsley • 1tbsp toasted pumpkin seeds • 3tbsp olive oil • Salt and pepper
1. Heat the oven to 200C/Gas 6. 2. Cut the sweet potatoes into 2cm chunks and toss in the olive oil. season well with salt and pepper. 3. Put the sweet potato chunks on a baking sheet in one layer and bake in the oven until tender and a dark golden brown. 4. Mix everything together gently and serve at room tempera- ture.
Add some good bread, a bag of salad leaves and some chilled rosé wine and you have a perfect picnic for a balmy evening, with maybe something a little sweet to finish off. People are always asking for Holly’s chocolate brownie recipe so for those of you who want to recreate them yourselves, here it is.... perfect with fresh raspberries.
Holly’s Double
Chocolate Brownies • 200g dark chocolate, chopped • 90g butter • 3 Organic Eggs (preferably Fountain Violet farm ones) • 160g sugar • 40g dark cocoa
1. Heat the oven to 190C/Gas 5. Line a roasting tin about 25x30cm with baking parchment. 2. Gently melt the butter and chocolate in a pan over a low heat. 3. Mix the sugar and cocoa in a large bowl and add the chocolaty butter mixture. Beat the eggs and mix everything together. 4. Turn the lot into the roasting tin using a flexible spatula to get everything out of the bowl. 5. Bake in the oven for 25-30 minutes until the top is firm but underneath is still squidgy. 6. Leave in the tin to cool down and chill in the fridge before cutting into tiny squares.
The Best brownie recipe Ever & gluten free too! N N I N S I S Eat+Sleep+Smile
E I
S Eat+Sleep+Smile Eat+Sleep+Smile E E
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