Kale and Sweet Potato Hash
A delicious brunch
-
20 Minutes
-
Serves 2
90 Minutes
Serves 4 as a side
What you'll need…
- 2 Large Beetroot
- 250g Chickpeas (cooked)
- 3 Cloves garlic
- Juice of 1 lemon
- 1 Orange (Zest & Juice)
- 2 Teaspoons cumin seeds
- 200ml Water
- 100ml Olive oil
The method
1
Pre-heat your oven to 180°C. Roast the beetroot in its skin for 1 hour or until tender. Allow to cool, peel & chop into small chunks.
2
Place the garlic cloves and cumin seeds in the oven for 15 minutes then mix together in a food processor with the remaining ingredients. Blitz until smooth.
3
Season to taste and enjoy with warm toasted bread or celery sticks. Enjoy!
Recipe by Mark Price, Groobarbs Field Kitchen
