Get Inspired by healthy & seasonal cooking: Roasted Beetroot Salad & Moroccan Lamb Tagine by chef Sebastian

The Bootcamp groups get together for a delicious two course seasonal meal demonstrated & prepared by Sebastian.

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ROASTED BEETROOT, BUTTERNUT & BLUE CHEESE AUTUMN SALAD

This is a relatively simple way of using autumn vegetables in a creative way. Roasting the Beetroot and Butternut helps bring out their natural sweetness and flavour. Beetroot has long been hailed for it's medicinal properties and is packed with fibre, vitamins and folic acid. The pigment in beetroots, betacyanin, is even thought to stem the growth of some types of cancers (http://www.bbcgoodfood.com/howto/guide/ingredient-focus-beetroot). Butternut squash is also rich in fibre. Serve as a starter or as an accompaniment to meat. Substitute the blue cheese with Feta for a low fat alternative. You can also use the beetroot leaves instead of spinach if you have access to them.

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Ingredients:

500g Butter nut Squash
500g Beetroots
200g Spinach leaves
25g Walnuts, roughly chopped
25g pumpkin seeds
50g Blue Cheese, crumbled
2 tbsp vegetable oil
1 tbsp dried rosemary

For the dressing:
1 tbsp Rustic Mustard
1 tbsp Honey
20ml Walnut Oil
10ml balsamic
Juice of 1 Lemon
Salt

Oven 200°c.

Peel the butternut and beetroot with a vegetable peeler. Wear gloves whilst peeling the beetroots so as to avoid pink fingers. Remove the seeds and soft flesh from the butternut with a spoon. Slice both the beetroots and butternut evenly into 2-3 cm wedges. Toss in the vegetable oil and the dried rosemary. Place the butternut and beetroot on separate trays covered in baking paper. Make sure to not crowd the trays as this will result in them cooking unevenly. Cook for 45 minutes and turn the vegetables every 15 minutes or so.

In a jar mix the ingredients for the dressing together. Shake the jar thoroughly to combine the ingredients. Repeat once again before serving to make sure the ingredients are evenly combined. Season (salt) to taste.

In a large bowl combine the spinach, blue cheese, walnuts and pumpkin seeds. Season the beetroot and butternut and toss into the bowl with the remaining ingredients. Serve hot or at room temperature.

SLOW COOKED MOROCCAN LAMB TAGINE with ROASTED EGGPLANTS & WHOLEGRAIN FLAT BREADS

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Ingredients:
500g Lamb Shoulder (with bone preferably)
2 Large White Onions, Grated
3 Stalks Celery, Grated
3 Cloves Garlic, Grated
50g Dried Dates, thinly sliced
50g Dried Apricots, thinly sliced
1 Litre Tomato Juice
2 Tins Crushed Tomatoes
200ml Lamb Stock (alternatively use vegetable stock)
3 pinches of Saffron Stamens
4 tsp Cloves
2 tsp Fennel Seeds
2 tsp Cumin
2 tsp Turmeric
1/4 tsp Cayenne Pepper
4 tsp Sweet Paprika
1 tsp Black Pepper
2 tsp Ground Ginger
2 Sticks of Cinnamon
2 tsp Honey
Salt

For the full recipe please email: m.mansfeldt@bluewin.ch

2 Responses

  1. Mandi Ashmore

    Delicious! Can’t wait to try them. Thanks Sebastian for inspiring my tastebuds!

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