Recipe Inspiration

Ingredients...

Roasted Veggies:

1kg sweet potatoes, peeled and diced

30ml olive oil

600g large carrots, peeled and sliced

600g chickpeas, drained and rinsed

100g Essential Cuisine Street Food Chef Zesty Chermoula Seasoning

Salt and pepper to taste

Whipped Feta:

400g Feta cheese

200g Cream cheese

200g Greek yogurt

30ml Lemon juice and zest

Chermoula Pesto:

50g bunch parsley

50g bunch coriander

30ml lemon juice

30ml red wine vinegar

15g honey or sugar

15g Essential Cuisine Street Food Chef Zesty Chermoula Seasoning 

100ml olive oil

Salt to taste

To Assemble:

200g cucumber, diced

150g pomegranate seeds

Fresh mint leaves

Extra Chermoula pesto (for drizzling)

Method...

Roast the Veggies:

Toss diced sweet potatoes with olive oil and a pinch of salt. Roast on a baking sheet at 200°C (400°F) for 15 minutes. Add carrots, chickpeas, and Street Food Chef Zesty Chermoula Seasoning. Toss well and roast for an additional 10 minutes, until golden and tender.

Make the Whipped Feta:

In a food processor, blend feta, cream cheese, Greek yogurt, lemon zest, and juice until smooth and fluffy. Chill until ready to serve.

Prepare the Chermoula Pesto:

Place the Street Food Chef Zesty Chermoula Style Seasoning and olive oil in a pan. Heat gently for 3-4 minutes then allow to cool down and infuse. Blend parsley, coriander, lemon juice, vinegar, honey (or sugar), infused oil and salt until you get a thick, spoon-able sauce.

Assemble the Dish:

Spread the whipped feta over a large platter or individual plates. Drizzle generously with Chermoula pesto.

Top and Garnish:

Scatter roasted veggies and chickpeas over the whipped feta. Add diced cucumber, pomegranate seeds, and fresh mint leaves. Finish with an extra drizzle of pesto.

Chefs Tip: For extra depth of flavour, toast the chickpeas in a dry pan for 5 minutes before adding them to the roast, this gives them a nutty crunch that pairs beautifully with the creamy feta and fresh herbs.