I’ve been washing and chopping and blending and tasting today and thought it was way beyond time that I share some of my recent concoctions…
This morning I was very excited to discover wild garlic leaves coming up in the secret place that I found it growing locally last year. I came home from walking Bob with some fresh leaves and added them to some of today’s creations.
I didn’t weigh and measure things but I can tell you what went into them..
Roasted butternut squash and sweet potato with chopped fresh leaf parsley and coriander, baby spinach leaves, garlic cloves, chopped spring onions, ground roasted cumin, salt, pepper, olive oil and lemon juice
Peas, chopped fresh leaf parsley and coriander, wild garlic leaves, garlic clove, ground cumin, coriander and caraway seeds, sumac, Aleppo chilli flakes, salt, pepper, olive oil and lemon juice. Lovely eaten with some grains and tahini & buttermilk sauce 🙂
A huge bag of baby spinach leaves, a couple of garlic cloves, ground roasted cumin, seasoning, olive oil and pomegranate molasses. I sometimes add spring onions this mix, and various spices
Roasted butternut squash flesh, homemade harissa, tahini and lemon juice
Peas, wild garlic leaves, tahini and lemon juice
Homemade harissa, buttermilk and tahini
All to be eaten with some lovely sourdough of course!
Have a great week 🙂