Recipe Inspiration

Ingredients...

240ml olive oil

600g onions – thinly sliced

56g cloves garlic - crushed

2 tbsp cumin seeds

30g Essential Cuisine Spicy Persian Seasoning

400g cavolo Nero or kale – woody stems removed and leaves roughly chopped

200g baby spinach

10g flat parsley – roughly chopped

10g dill – roughly chopped

1.5kg turnips – peeled and cut into pieces

1.2kg potatoes – peeled and cut the same as the turnip

200g Greek yoghurt or vegan alternative

240g feta – roughly crumbled into large chunks

Salt and pepper, seasoning

Method...

1. Put 75ml olive oil in a large frying pan over a medium heat. When hot add the onions and cook for 30 minutes, stirring every now and then to stop burning. When brown and caramelised remove from the pan onto a bowl.
   
   
2. Add 45 ml olive oil over a medium heat, followed by the garlic & cook for 1-minute stirring continuously. Add the cumin seeds and Essential Cuisine Spicy Persian Seasoning, cook for further 30 seconds or so until fragrant.
   
   
3. Add the cavolo Nero and cook for 5 minutes, stirring often, until soften and slightly charred. Remove from the heat, transfer to a bowl, add the spinach and soft herbs.
   
   
4. While the onions are cooking put the turnips & potatoes in a pot, add enough water just to cover. Bring to the boil, then to a simmer for 15 minutes or so until tender.
   
   
5. Drain and place back into the pot with the yoghurt, 60ml olive oil & seasoning. Mash until a chunky mash is achieved.
   
   
6. Place mash in a serving bowl with a hole in the middle, add half the onions & feta, followed by the greens, then the rest of the onions and feta, drizzle over the remaining oil and enjoy.