Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Chermoula-Dressed Sweet Potato and Shallots with Pomegranates and Mint
Introduction
Think about a good, fresh pesto, then think about it made with coriander, mint, preserved lemon and warming spices. Voila! – you have chermoula, a North African herb-and-spice mix. It’s wonderful as an accompaniment or dip for pretty much everything that comes off a barbecue, and particularly charred sweet potatoes and shallots, as in this recipe.
Ingredients
| sweet potatoes, halved | |
| echalion shallots, whole, unpeeled | |
| olive oil | |
| sea salt flakes | |
| pomegranate, seeds only, to serve | |
| For the chermoula: | |
| fresh coriander, leaves and stems | |
| mint, leaves only | |
| ground cumin | |
| ground paprika | |
| garlic, peeled | |
| olive oil | |
| sea salt flakes | |
| preserved lemon or ½ lemon, zest only | |
| white vinegar |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
