Flourish Health & Wellbeing eMag - Latest Edition - Flipbook - Page 49
1. Roast sweet potatoes
Read through the recipe. Heat the oven to
200°C, fan-forced. Line 2 trays with
baking paper. Scrub the unpeeled sweet
potatoes, then halve lengthwise. Put the
sweet potatoes, cut-side down, on the
trays. Prick all over with a fork. Drizzle with
2 tsp olive oil, season with salt and pepper
and roast for 25 mins or until tender.
2. Prep ingredients
While the sweet potatoes are roasting,
昀椀nely chop the onion. Finely chop the
capsicums, discarding the seeds. Thinly
slice the cucumbers. Crumble the stock
cubes into a heatproof jug. Add 500 mL
(2 cups) boiling water; stir to dissolve.
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3. Begin spiced lamb
Heat 2 tsp olive oil in a large deep frypan
over medium-high heat. Cook the onion
and capsicum, stirring occasionally, for
4-5 mins until softened. Add the lamb
mince and cook, breaking up the lumps
with a spoon, for 6-7 mins until well
browned (cooking the mince until it is
well browned ensures it has maximum
昀氀avour). Season with salt and pepper.
4. Finish spiced lamb
Add 2 tsp smoked paprika and 2 tsp
cumin and coriander spice blend to the
lamb mince and cook, stirring, for 1 min or
until fragrant. Stir in the stock and cook,
stirring occasionally, for 7-8 mins until
the sauce is thickened. Taste, then season
with salt and pepper.
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5. Make spinach salad
Meanwhile, put 1 tbs extra virgin olive
oil, 2 tsp white or red wine vinegar, 2 tsp
wholegrain mustard and 1 tsp honey in a
large bowl, season with salt and pepper
and whisk to combine. Add the spinach
and cucumber and toss to coat (if raw
spinach isn't a favourite among your
diners, stir it into the spiced lamb and
serve the cucumber separately).
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6. Get ready to serve
Coarsely grate the cheese. Divide the
sweet potato among plates, spoon over
the spiced lamb and scatter with the
cheese. Serve with the spinach salad.
