SWEET POTATO WEDGES, ROASTED GARLIC & CURED LEMON YOGHURT, PICKLED RED ONION, MINT & DUKKAH
Cook: minutes
Q & A With hannah wilding
HOW DID YOU FIND YOUR LOVE FOR COOKING?
I have always been a massive foodie; whether that’s finding new restaurants, exploring local food markets or cooking in my kitchen – if it revolves around food, you bet I’m there! But I properly got into cooking during lockdown 2020, mainly out of boredom! I’d spend every day in the kitchen, experimenting with new foods and flavours and enjoying the photography and styling side of it, too, and I started an Instagram page to document it all. It was actually through Instagram that I began to learn from and be inspired by like-minded foodies and home cooks, and I now see this platform as one giant cookbook! I’m very inspired by visuals, and this, combined with taste, is usually where much of my inspiration comes from.
WHAT IS YOUR FAVOURITE TYPE OF CUISINE TO COOK?
It’s impossible to choose just one favourite cuisine! So, I’m going to have to say 5:
Italian – because who doesn’t love pasta?
Mexican – for the tacos, loaded with guac and hot sauce.
Mediterranean – for the fresh seafood and roasted veggies
Japanese – for the noodles and gyoza
Indian – for the soft, fluffy naans to mop up those rich sauces
As you can probably tell, I LOVE variety.
HOW WOULD YOU DESCRIBE YOUR PERSONAL COOKING STYLE?
I love cooking big platters and sharing plates that brim with colour and flavour on a big dinner party table. I particularly love Mediterranean flavours here, such as a thick labneh loaded with roasted sweet potato, pickled red onions and dukkha, a juicy roast chicken with a salsa verde and soft potatoes. There is definitely a bean dish there, dressed in a load of olive oil and lemon zest and some kind of cheese – either Queen Chickpeas or Butter Beans from Bold Bean Co.
WHAT WOULD BE YOUR CHOSEN LAST MEAL ON EARTH?
My last meal on earth would have to involve a lot of cheese. I always find this question tricky because I LOVE variety and hate the thought of leaving anything behind! I think there would definitely be a pasta dish in there somewhere, either a simple tagliatelle with big, juicy prawns, loads of chilli, garlic and olive oil or a tortellini stuffed with spinach and ricotta in a buttery sauce.
As it’s my last meal on earth, I never think it should have to all work cohesively. So I’d probably have some on the side picky-plates on the side.
I’m not big on puds, so I’d probably finish with a cheese board – I definitely have a savoury over sweet tooth!
WHAT IS THE FIRST BELAZU PRODUCT YOU EVER TRIED?
The first Belazu product I tried was the Rose Harissa paste, which is still my favourite.
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For the pickled onion
1 large red onion, thinly sliced -
3 tbsp Belazu Apple Vinegar or Belazu White Wine Vinegar
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2 tsp caster sugar or honey
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For the potatoes
3 large, sweet potatoes -
2 tbsp Belazu Olive Oil
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For the yoghurt
5 tbsp thick Greek yogurt, extra thick -
2 large garlic cloves
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1.5 tsp Belazu Cured Lemon Paste
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For the dukkah
1 tbsp nigella seeds -
1 tbsp sesame seeds
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1 tbsp sunflower seeds
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1 tbsp cumin seeds
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For the garnish
A small bunch of fresh mint (roughly 10g), to serve
- Step 0: Preheat the oven to 190C.
- Step 1: Add the vinegar and sugar to a small jar or pot with a lid and mix. Add the sliced red onion, pop the top on and give everything a shake. Set aside in the fridge while you make the rest of the dish.
- Step 2: Peel and slice the sweet potato on a diagonal into wedges. Arrange on a baking tray, drizzle with olive oil, salt and pepper and toss to combine. Throw in the garlic cloves (skin on) and roast at 190C for 25-30 minutes, turning halfway through. Remove the garlic after 8-10 minutes or until it’s feeling squidgy.
- Step 3: Add the yoghurt and lemon to a mixing bowl. Remove the skins from the garlic and crush them into the yoghurt using the back of a fork. Mix everything well to combine. Check for seasoning, then set aside in the fridge.
- Step 4: Once the potatoes have about 8 minutes remaining, toast the dukkah in the oven until looking golden.
- Step 5: When ready to serve, spoon the yoghurt onto your serving plate and spread using the back of a spoon. Load the potato wedges on top. Scatter over the pickled onions, dukkah, and mint leaves. Finish with a slight drizzle of olive oil.
