My name is Shari and I have an addiction to coriander potatoes. And the boys love oven roasted cauliflower (well, the whole family does). So I thought that I would whip up some Middle Eastern bowls for ‘Meatless Monday’.
I started off thinking that I would do half a tray of coriander potatoes and half a tray of roasted cauliflower, but then I decided that it always cooks down, so I did a tray of each – and lucky I did, because we devoured it all.
This, added to some; couscous tabbouleh, hummus, baba ganoush and Greek yoghurt flat breads took our dinner to the next level. I shared an image on Instagram – and a follower said she wished her husband could create it for their family dinner.
I said, if he wasn’t the best cook – then why not just bake the potatoes and the cauliflower, whip up the couscous tabbouleh, and then purchase the hummus, baba ganoush and some greek pita breads. EASY!
Recipe: Coriander Potatoes
- 1 kg desiree potatoes, cut into 2.5 cm cubes
- 2 tbsp olive oil
- 1 ½ tsp salt
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp extra-virgin olive oil
- 5 cloves garlic, crushed
- ¼ cup finely chopped coriander
- 1 tbsp lemon juice
Preheat the oven to 200˚C.
In a large bowl, toss the potatoes with the olive oil, salt, coriander seeds and cumin seeds. Place potatoes into an oven tray. Transfer the tray to the oven and roast for 40 minutes, turning once, until golden.
Place a large frying pan over medium-high heat. Add the extra-virgin olive oil, garlic, and coriander and cook for 1–2 minutes until the garlic starts to change colour. Add the lemon juice and the hot potatoes to the pan and toss lightly to coat. Season to taste.
Serve immediately as a snack or as an accompaniment to a larger meal.
Recipe: Roast Cauliflower
- 1 head of cauliflower
- 1/4 cup of olive oil
- 1 tbsp tumeric
- 1 tbsp paprika
- 1 tsp salt
Break up the cauliflower into florets. Toss in olive oil, tumeric, paprika and salt. Roast in the oven for 40 minutes with the coriander potatoes.
Serve immediately as a snack or as an accompaniment to a larger meal.
Recipe: Cous Cous Tabbouleh
- 250g couscous
- 4 vine-ripened tomatoes
- half a cucumber
- 1 bunch spring onions, sliced
- 2 x 20g packs fresh parsley
- grated zest of a lemon
- 6 tbsp olive oil
- 2 tbsp lemon juice
- 1 crushed garlic clove
Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
