As Salaamu Alaykum lovelies!
WOW how long has been since I’ve posted on here? far too long I say!
So aside from fashion, makeup and all things girly I actually love to cook and bake, so i thought why not share a few of my favourite recipes with you guys?! The post today is a particular favourite of mine, it’s healthy its hearty and it’s so easy to make! There are no particular rules on how many different types of spices you want to add or how many vegetables you want to use or even how many different types of vegetables you want to use. It is completely up to you!
Cooking time: 50 mins
For the Salad
2 sweet potatoes
2 Bell Peppers
1 can of cooked chickpeas (drained)
2 tablespoons of Mozzarella cheese (optional)
Seasoning (for flavouring, use as little or as much as you like!)
The yogurt dressing:
3 tablespoons of yogurt
A tablespoon of tomato purée
1 teaspoon of lemon juice
1/4 teaspoon of Chilli powder
1/4 teaspoon of Black pepper
1 teaspoon of Chilli Flakes (optional)
Firstly you want to preheat your oven to 180 degrees/ Gas Mark 4, then peel and dice the potatoes, they do not have to be an equal size ( I think a mixture of sizes adds to the appeal!) Oh remember not to dice them too small or you’ll be eating mashed potato (and we don’t want that!)! Follow up with dicing all the rest of the vegetables and throw them Into a baking tray lined with foil.
Add the oil, salt and rest of the seasoning as you prefer and give the vegetables a toss so everything is coated. I used about 1 1/2 teaspoons of oil, a teaspoon of salt and pepper and 2 teaspoons of chilli powder (I like my food to have a kick!) and then add the Worcestershire Sauce and Soy Sauce, I added about a tablespoon of each.
Stick the tray of goodness in the oven and cook for approximately 50 minutes, do stir once every 20 minutes.
Whilst the salad is roasting you want to start on the yogurt dressing, in a small bowl combine the yogurt and tomato purée alongside the lemon juice, then add the chilli powder, pepper and salt to taste oh and if you want a little more heat, add some chilli flakes and give it all a good stir!
When the salad had been roasting for 40 minutes, take the salad out of the oven and add your drained chickpeas, give it a final stir and top with mozzarella cheese and place it back in the oven for the final 10 minutes. You want the potatoes to still hold its shape yet be thoroughly cooked, if you feel that the potatoes are too hard you can pop it back in the oven for a further 15 minutes.
Once you’re happy with your salad it’s time to plate it up and drizzle the yogurt dressing on top annnnd you’re done!! Finally, do enjoy your salad straight away as it tastes best when hot!
Till next time,