A delicious mix of hearty root veggies, fresh spring greens and a herby RCY dressing with balsamic glaze. As tasty as it is colourful!

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Ingredients:

  • 2 large potatoes, 2cm cubes
  • 1 kumara, 2cm cubes
  • 3 small beets, 1cm cubes
  • 1/3c pumpkin, 1cm cubes
  • 4 shallots, sliced
  • 2 cloves of garlic, finely diced
  • 1 tsp cumin seeds
  • 1/2 tsp smoked paprika
  • handful fresh thyme
  • 1 large handful spinach or silverbeet, chopped
  • 1 handful rocket
  • 1/2 tsp fresh black pepper
  • 1/2 tsp sea salt
  • 250ml Raglan Coconut Yoghurt
  • 1/4c chives, chopped
  • 1/4c parsley, chopped
  • 60ml balsamic vinegar
  • 1 tsp coconut sugar
  • 2c curly kale, torn
  • 8 sun-dried tomatoes
  • 2 tbsp  olive oil

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Method:

    1. Part boil the potatoes and kumara.
    2. Place beets and pumpkin in a small oven tray with a dash of oil and smoked paprika. Roast for 10-15mins, then keep warm.
    3. Heat 1 tbsp oil in a large skillet. Add shallots and sizzle on medium heat until soft.
    4. Add garlic and cumin seeds. When cumin seeds pop, add potatoes, kumara, black pepper and pick in the thyme. Stir well. Cook for approx. 20mins, turning and pressing every so often. Don’t worry if they stick a little – this just makes more crispy bits!
    5. Meanwhile, mix coconut yoghurt, chives and parsley in a bowl. Add black pepper and more herbs to taste.
    6. In a small saucepan bring balsamic vinegar to boil. Turn down to simmer, add in coconut sugar and reduce until a syrup consistency. This should take 8-10 minutes.
    7. When the potatoes and kumara are cooked, turn down to a low heat.
    8. Place curly kale on a tray and heat under the grill for a few minutes until crispy.
    9. Mix together contents of skillet, roast beets and pumpkin and fresh greens with a dash of olive oil.
    10. Serve onto a warm plate. Add a sun-dried tomatoes, a generous dollop of your herby RCY and sprinkle with crispy kale.
    11. Lastly decorate with your balsamic glaze, et voilà! Spring Hash!

 

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