Feta Rosemary Sweet Potato Fries, Moroccan Corn and Chili Garlic Brocolli

February 3, 2017February 6, 2017

Hellooooo I hope that you are all well! Today I thought that I would do something slightly different and share a trio of side dishes with you. I feel that vegetables are often not given the attention and appreciation they deserve… I know that it is easier to just boil up some carrots or throw together a quick salad in order to squeeze in that necessary daily intake of goodness; but it is also so bland and doesn’t actually make you want to eat them… Instead try one (or all) of these recipes: they’re incredibly easy to prepare and cook plus infinitely more delicious and interesting!

Feta and Rosemary Sweet Potato Fries

Serves 2

Prep time – 10 minutes

Cooking time – 30 minutes

Ingredients

2 sweet potatoes peeled and cut into match sticks
1 tbsp corn flour
salt and pepper
1 spring of rosemary, finely chopped
2 tbsp olive oil
20 g feta

Method

Preheat your oven to 200 degrees C. Line two or three baking trays with baking parchment.
Cut up the sweet potatoes into matches and use kitchen towel to pat them down and remove any excess moisture. Place them into a sandwich/ zip lock bag with the corn flour and season this generously with salt and pepper. Shake the bag until the corn flour is evenly covering the sweet potato.
Lay the sweet potato matchsticks out onto the baking trays with 3 cm distance between each one (to avoid them steaming). Sprinkle the olive oil and rosemary over them and place in the oven for 30 minutes until cooked through (soft for a fork to touch) but crispy on the outside. N.B. timing for this may vary from oven to oven so check after 30 minutes and put on for another 5 – 15 minutes.
Remove from the oven and lay out on a plate and then crumble the feta over the fries and season with more salt and pepper if required.

Garlic and Chili Butter Broccoli

Serves 2

Prep time – 5 minutes

Cooking time – 10 minutes

Ingredients

200 g tenderstem broccoli
20 g butter
1 garlic clove, peeled and finely sliced
1/2 red chilli, finely diced
salt and pepper

Method

Steam the broccoli for around 5 minutes.
In a small pan fry the chili and garlic for a minute on a medium heat and then add in the butter, heat until melted and then remove from the heat.
Drain the broccoli and stir with the butter. Season generously and serve.

Moroccan Charred Corn on the Cob

Serves 2

Prep time – 5 minutes

Cooking time – 10 minutes

Ingredients

2 corn on the cob
2 tbsp olive oil
salt and pepper
2 tbsp Ras el Hanout (or combine 2 tsp dried cumin, 2 tsp paprika, 1 tsp cinnamon, 1 tsp tumeric, 1 tsp dried coriander, 1 tsp ground ginger)
1 sprig of basil, finely sliced

Method

Heat up a medium frying pan on a high heat.
Meanwhile coat each cob with 1 tbsp olive oil and then sprinkle over 1 tbsp of the ras el hanout (or your spice mix) and season generously with salt and pepper. Use your hands to massage this over the kernals.
Place each cob in the pan and cook for ten minutes, turning frequently until the surface is slightly charred and the corn is soft.
Take off the heat and sprinkle over the basil.

I hope that you enjoyed these recipes! Please let me know in the comments what you think and do not forget to subscribe or follow my Instagram for more recipes from me! The links to do both can be found in the side bar >>>