Purple potatoe wedges, leafy greens and garlic-roasted tomatoes on a tahini-orange sauce

I can’t say it enough how important it is to eat green vegetables. Loads of them. I personally LOVE anything that has leaves on it and is green, hence it is pretty easy to prepare healthy green meals… Here comes one, that could be quite popular with your kids and yes, you can eat it with ketchup. I prefer the tahini-orange sauce, but go for ketchup if you absolutely need to!

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This recipe took me about 30 minutes to prepare and cook. I  made a lot, so I had leftover greens for a quick noodle wok in the evening.

What you need:

  • potaotes – I used a purple Swiss variety
  • tomatoes – I used some Spanish organic tomatoes – not season here
  • leafy green vegetables – I used Swiss chard, cime di rapa (see my blog post about cime di rapa here: Kale-Beetroot Wok ) and green cabbage
  • tahini – I buy mine in Migros from alnatura
  • 1 orange zest and juice (make sure they are organic!)
  • 3-4 gloves of garlic
  • spices (I used salt and thyme)
  • olive oil

How to cook:

Heat your oven to 150°C with the grill on. Wash the potatoes, leave the skin on, cut them in 8 -10 wedges each. Cut the tomatoes in half. Spread the potatoes and tomatoes on a baking tray lined with baking paper. Sprinkle olive oil and salt over the potatoes and tomatoes and some dried thyme over the tomatoes. If you like garlic, add 3-4 gloves of garlic with the skin on, onto the baking tray. Bake until the potatoes are golden brown – about 15-20 minutes.

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In the meantime, squeeze one glove of garlic into a little bit of ghee (or olive oil, coconut oil, avocado oil, you name it… just make sure your oil has a high smoking point) heated in a wok pan. Cut your leafy green vegetables to your liking, add to the ghee and garlic, cover the pan and put on high heat. After about 1-2 minutes add some water and lower the heat to medium. Sprinkle with salt. Let steam in the wok for about 10 minutes, adding water if needed.

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For the tahini-orange sauce: grate one organic orange then juice it. Add the juice, the zest and 1/2 cup of warm water to a mixing bowl. Add salt or tamari (I used 1 teaspoon tamari). Now blend in 3 tablespoons of tahini. Blend with a blender or mix very well by hand. Set aside.

By now, your roasted potatoes and tomatoes should be finished. Peel the skin of the garlic gloves and squeeze them onto the tomatoes.

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Assemble the greens and the roasted vegetables on a plate, sprinkle the tahini-orange sauce over the greens and top up with black sesame seeds (optional). Use the rest of the tahini-orange sauce to dip in your potatoe wedges. Enjoy.

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