mat osv.

källa
ingredients
1 medium sweet potato, chopped into 1-inch cubes
drizzle of olive oil
1 zucchini, chopped
1 teaspoon dried harissa spice (see note below)
2 pitas, sliced in half
1 small avocado, diced
a few salad greens (ie, baby arugula)
salt & pepper
optional: a few pickled onions, sprinkle of hemp seeds, red chile flakes

yogurt sauce:
1 tablespoon olive oil
1 teaspoon dried harissa spice
1/2 cup greek yogurt
squeeze of lemon
salt & pepper, to taste
optional - quick pickled onions: (this will make extra)
1 small red onion
white wine vinegar (enough to fill a jar of onions)
a few pinches of cane sugar and salt

 

 

instructions
Preheat oven to 400 degrees. Toss chopped sweet potato cubes and arrange on a baking sheet with parchment. Toss with a little olive oil, salt & pepper. Roast until golden brown (25-30 minutes).
Meanwhile, chop your zucchini into about 1-inch pieces. Place on a towel to dry out a bit before you roast it. Halfway through the sweet potato roasting time, toss zucchini with olive oil, salt and pepper and pop it into the oven. Roast the zucchini until golden brown and tender but not mushy (about 15 minutes).
Meanwhile stir together the ingredients for the yogurt sauce. Set aside.
Remove sweet potatoes & zucchini from the oven, and toss them together with some of the dried harissa spice.
Warm pitas (in the oven, toaster, or microwave), then fill with the veggies, avocado, pickled onion, hemp seeds, and serve the yogurt sauce on the side.

notes
I use dried jarred dry harissa spice from whole foods (in the spice section). If you don't have any, sub in a mix of chile powder, coriander, garlic, cumin, cayenne, and salt. (Or really, any spices you like - a curry blend would be delicious here too). You can also use jarred harissa paste instead of dry, just be sure to add it to taste since spice levels can vary.

vegan option: skip the yogurt and just make a paste from the olive oil and harissa. Add it into your pita to taste (it can be spicy).

Serves 2-3
YOU WILL NEED:
1 PACK PRE-COOKED BEETS
1 RIPE AVOCADO
1/2 CUP FROZEN OR FRESH PEAS
1 HANDFUL GREEN BEANS
1/2 CUP RED WINE VINEGAR
OLIVE OIL
SEA SALT AND PEPPER
1 TSP BLACK SESAME SEEDS

Boil a pot of water about three quarters filled to the top. Add a teaspoon of salt to the water. When the water is boiling, add the peas and green beans. Drain and drop into cold water after 1-2 minutes. Drain again.

Whilst the beans and peas cook, peel and slice the avocado.

Drain the beets and rinse them. Cut them into half inch pieces and place into a bowl. Cover the beets with the vinegar, leaving 2 teaspoons behind for the end.

Avoiding the majority of the liquid and vinegar, place the beets on a plate. Top with the peas, green beans and sliced avocado. Drizzle it all with a tablespoon of olive oil, the leftover vinegar, sea salt and pepper and the black (white will work well too) sesame seeds.

Purée: 

700 g brussels sprouts
50 g butter
sea salt
black pepper (freshly ground)
1 tablespoon honey
1 tablespoon lemon juice

 

Dressing: 

1/2 lemon (lemon juice and zest)
3 tablespoons canola oil
1/2 teaspoon honey
sea salt
black pepper (freshly ground)

 

Salad: 

2 shallots (or some thin sliced red onions)
1/4 cup Italien parsley
leaves from the brussels sprouts.
 

 

Directions: 

 

Purée: 

Rinse the brussels sprouts, Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Save some of the green outer leaves for the salad. Set them aside in cold water.
Boil a pot of salted water. Cut out the brussels sprouts into quarters and blanch for about 2 minutes until they are tender, but not overcooked. 
Put the still hot brussels sprouts directly in a blender and puree them with cold butter, salt, pepper, honey and lemon juice.

 

Salad: 

Mix up the dressing. 
Chop the shallots finely and chop the parsley roughly. Drain the water from the brussels sprout leaves, and wipe them dry. Mix the shallots, brussels sprout leaves, parsley with the dressing. 
Serve the salad on top of the puree.