Peter Gordon’s Chilli-Roast Sweet Potato With Courgettes, Hazelnuts and Pears Recipe

(13 ratings)
Sending your rating

serves:

8

Skill:

easy

Total Time:

01:10

Prep:

00:00

Cooking:

00:00

For a side dish idea that’s warming and full of flavour give this simple courgette recipe a go this week and you’ll not be disappointed.

It’s full of vegetables with plenty of courgettes, garlic and sweet potatoes that will help you on your way to five-a-day, plus the sweet pear makes a really nice twist too. Scattered with hazelnuts, this salad has a satisfying crunch to it too. This recipe serves eight as a side dish, but you could cook up a big batch for you lunch this week too.

HOW TO MAKE PETER GORDON’S CHILLI-ROAST SWEET POTATO WITH COURGETTES, HAZELNUTS AND PEARS

Ingredients

  • 1 garlic bulb, broken into separate unpeeled cloves
  • 1kg sweet potatoes, skins scrubbed, cut lengthways into wedges
  • 2 large pears, halved, core removed, cut into thin wedges
  • 1-2 red chillies, thinly sliced
  • 1tbsp rosemary leaves
  • 2tbsp olive oil
  • 2tbsp sesame oil
  • 3 courgettes, quartered lengthways
  • 100g hazelnuts, skins off, roughly chopped
  • 100g baby spinach (or use large-leaf spinach and coarsely shred it)

Method

  • Preheat the oven to 180C, gas 4.

  • Put the garlic in a pan, cover with 3cm water and add ½tsp fine salt. Bring to the boil, then cook over a medium heat until the water has almost evaporated. Drain.

  • Put the garlic, sweet potatoes, pears, chillies, rosemary, olive oil and half the sesame oil into a roasting dish. Sprinkle on 1tsp salt and plenty of freshly ground black pepper. Roast in the oven for 45 minutes, tossing twice.

  • Add the courgettes, hazelnuts and remaining sesame oil and toss together, then cook until the pears and sweet potato are cooked through, about 20 minutes.

  • Remove from the oven and stir in the spinach.

Most Popular