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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Green Barbecue

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

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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.

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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

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From the book: The Green Barbecue

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