Swordfish with Tomatoes, Capers and Olives
13th April 2015
Griddled Rump Steak With Red Chilli Pesto
13th April 2015
Ingredients
- 4 carrots cut into chunks
- 4 small parsnips (or 3 large) cut into chunks
- 3 Red Onions cut into wedges
- 2 red peppers deseeded and cut into chunks
- 2 tbsp coconut oil
- 1 tsp cumin ground
- 1 tsp paprika
- 1 tsp mild chilli powder
- 400 g tomatoes can chopped
- 2 small handfuls apricots soft dried
- 2 tsp maple syrup
Servings:
Instructions
- Heat oven to 200C/fan 180C/gas 6.
- Scatter the veg over a couple of baking trays, drizzle with half the coconut oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
- Meanwhile, fry the spices in the remaining oil for 1 min they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, maple syrup and a can of water.
- Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with brown basmati rice.
- Enjoy!
