This recipe is perfect for a starter or light lunch. It looks colourful, taste delicious and it full of vegetable healthy goodness! I won’t lie, it is kinda random; but this is the ultimate leftover make up. I have done an on-line food shop this week. I only do a big shop perhaps a month; in between I will top up my fresh fruit and vegetables from a great little green grocers down the road. This week I had managed to run down all the fresh in the house, plus most from my store cupboard. Pretty much the only thing I had to cook with was the ingredients in this recipe, but luckily it turned out to be a marriage made in heaven. My food has since been delivered and I am very much looking forward to a proper cup of tea in the morning!
Sweet Potato, Roasted Mediterranean Vegetables and Pesto Tower, Served with a Crunchy Salad
For the Tower;
– 1 green pepper, finely chopped
– 1 small courgette, finely chopped
– 1 red onion, chopped
– 1 tbsp soy sauce
– 1 sweet potato, sliced about 1/2 cm thick
– 4 tbsp of my alternative pepper pesto dip
– 15g grated cheddar cheese (or mozzarella would be good)
Turn the oven to 200’C
Toss the pepper, courgette and onion in the soy sauce and roast for 20-30minutes, turning and checking the veg every 10 minutes or so. If it looks done sooner then remove it from the oven.
In the meantime, boil the sweet potato in salty water for 12minutes, until soft.
Turn the oven to 180’C
In 2 ramekins, lay each base with ½ the sweet potato mixture
Spread 1 tbsp of pesto on top of each
Divide the roasted veg into 4 and put a quarter into each of the ramekins, pressing the mixture down as much as you can
Divide up the remaining potato into each ramekin, then top with another tbps each of pesto and finish off with the roasted vegetables.
Cook the ramekins in the oven for ten minutes.
While this is cooking, prepare the Crunchy colourfull salad by combining the following;
– 1 x finely grated carrot
– ½ very finely chopped red onion
– ¼ finely chopped cucumber
– 1 handful sweetcorn
I made a nice, thick dressing to accompany this dish by simply whisking together the following ingredients;
– ½ tsp finely chopped fresh chives
– 1tsp cider vinegar
– 1tsp lemon juice
– 1 tsp extra virgin olive oil
– 1 tsp light mayonnaise
– ½ tsp of the red pesto
Remove the ramekin from the oven and tip upside-down onto a plate. Sprinkle with the grated cheese and place under a grill until melted
Serve with the salad and drizzle over the dressing and enjoy 😀