Sweet potato salsa salad. Lizzie Mayson/Provided It’s August and the best of the corn, peaches and tomatoes are almost gone. Time to refresh the menu. Here are two simple dishes from the “ BOSH! on a Budget ” cookbook that will do the trick. Sweet potato salsa salad If […]
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Sweet potato salsa salad. Lizzie Mayson/Provided
It’s August and the best of the corn, peaches and tomatoes are almost gone. Time to refresh the menu.
Here are two simple dishes from the “BOSH! on a Budget” cookbook that will do the trick.
Sweet potato salsa salad
If you’re looking for a tasty, healthy salad that’s hearty enough to be eaten as a main, look no further. If you want to get ahead, roast the sweet potatoes and make the salsa ahead of time, then just assemble everything when you’re ready to serve.
Serves 4
4 sweet potatoes
4 tbsp olive oil
Salt and black pepper
1 tbsp smoked paprika
3 garlic cloves
9 oz cherry tomatoes
1 (7 oz) can corn
1 (14 oz) can black beans
2 red bell peppers
½ cup pumpkin seeds
For the salsa
2-3 limes
1 red onion
1 jalapeno
1 large avocado
Small bunch of fresh cilantro
2 tbsp extra-virgin olive oil
Salt and black pepper
Preheat the oven to 350° F
Make the sweet potatoes: Peel the sweet potatoes and cut them into ¾-inch chunks. Tip them into the roasting pan and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, sprinkle over the smoked paprika, and give everything a good toss. Add the unpeeled garlic cloves. Put the pan in the oven and roast for 30-40 minutes, until the sweet potatoes and garlic are totally soft. Set aside to cool to room temperature.
Meanwhile, make the salsa: Zest the limes into a bowl and squeeze the juice over the top. Halve, peel and finely chop the red onion. Stem and finely slice the jalapeno and add it to the bowl. Halve and pit the avocado, dice the flesh and scoop it into the bowl. Finely chop most of the cilantro and add it to the salsa, reserving a few leaves for garnish. Drizzle in the extra-virgin olive oil, season well with salt and pepper, and toss to combine.
Prepare the rest of the salad: Halve the cherry tomatoes. Drain the corn and black beans and rinse well. Stem and dice the bell peppers. Place a skillet over medium-high heat, add the pumpkin seeds and toast until they start to pop. Take the skillet off the heat.
Assemble and serve: Pop the cooled garlic cloves out of their skins into the salsa and discard the skins. Toss to combine. Tip the tomatoes, corn, black beans and red bell peppers into the roasting pan with the sweet potato. Drizzle with the remaining olive oil, season with salt and toss gently to combine. Tip onto a serving plate. Top with the salsa, toasted pumpkin seeds and the reserved cilantro leaves and serve
Baked ratatouille rice
Serves 4
1 large red onion
1 lb 7 oz cherry tomatoes
12 large or 25 small garlic cloves
½ cup fresh parsley
½ tsp ground cinnamon
½ tsp ground fennel
½ tsp Italian herbs
Salt and black pepper
½ tsp salt
½ tsp pepper
7 tbsp olive oil
1 eggplant
1 zucchini
1 vegetable stock cube
2 tbsp tomato paste
2½ cups boiling water
1¾ cups basmati rice
4-5 medium tomatoes
To serve
Green salad
Preheat the oven to 350° F. Pull out a 8-by-12-inch lasagna or roasting dish.
Peel, halve and slice the onion. Halve the cherry tomatoes. Peel and slice the garlic. Pick the parsley leaves and set them to one side. Add the onion, tomatoes, garlic, parsley stems, cinnamon, fennel, Italian herbs, salt, pepper and olive oil to the roasting dish and gently stir everything together. Put the dish in the oven and roast for 50 minutes.
Trim the eggplant and zucchini and cut into ¼-inch rounds. Cut the medium tomatoes into ¼-inch-thick slices.
Remove the dish from the oven and increase the temperature to 425° F. Add the stock cube, tomato paste and boiling water to a pitcher and stir until the stock cube has dissolved. Sprinkle the rice evenly over the roasting dish. Gently pour in the stock to cover the rice. Arrange the eggplant, zucchini and tomato slices attractively over the rice, working in rows or in a spiral from the outside to the middle, until the rice is completely covered. Season with salt and pepper, seal the dish tightly with foil, put it in the oven and roast for 15 minutes.
Take the dish out of the oven and carefully remove the foil (watch out for steam). Turn the broiler to max and put the dish underneath. Broil for 10-15 minutes, until the top has turned golden and lightly crispy.
Garnish with the parsley leaves. Spoon into serving dishes and serve immediately with a simple green salad.
Excerpted from “BOSH! on a Budget” by Henry Firth and Ian Theasby. Reprinted with permission of HarperCollins, 2022.
