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Roasted Potatoes with Broad Beans in Tahini and Pomegranate Sauce

Roasted Potatoes with Broad Beans in Tahini and Pomegranate Sauce

Roasted Potatoes with Broad Beans in Tahini and Pomegranate Sauce

Roasted Potatoes with Broad Beans in Tahini and Pomegranate Sauce. Well, nothing else but broad beans are in my head. What I mean is that I wish life was just that simple, but in many ways, I’m also glad it isn’t. Why? Because I like variety in life, and particularly so in the kitchen. I’m not the traditional type. There was always something different about me. Curiosity to try and taste the different, the unknown! I apply this whenever and wherever I can, not only in my kitchen but in my life too.

I like to think that personally, I look at things differently from everyone else. I hastened to add, nowadays, most of the times with courage, but I went through a time of complete withdrawal in order to have time to think and digest what life threw at me. That’s why I am where I am today, that is why I love the otherness and I love to express it through the prism of eating.

I love creating positive energy on a plate. I love feeding others with positive energy. I love learning to combine the flavors of the world; colours, goodness and distinctions of cultures. This is something I’ve learnt and strive to learn further. I thrive on new learning and I love it so much! These are my best lessons of the cultural studies and the taste of tolerance. The real, tastiest and most meaningful lessons.

So today’s lesson is reserved for Roasted Potatoes Coated in Turmeric & Wild, Handpicked Mountain Rosemary with Broad Beans; all with a pinch of Cayenne Pepper, Tahini and Pomegranate Molasses. Because food unites people, let’s eat what nourishes our bodies with positive energy. To give it back to the world.

RECIPE

  • time: up to 1 hour
  • difficulty: easy
  • diet: plant-based / vegan; dairy, gluten / wheat, eggs, nuts free

WHAT YOU NEED

  • 8 medium potatoes
  • 1 garlic
  • 1 flat teaspoon of turmeric
  • 1 flat teaspoon of cayenne pepper
  • 1 flat teaspoon of sea salt or Himalayan salt
  • 1 tablespoon of dried rosemary
  • 1 kg of broad beans
  • 1 tahini (sesame paste) – you can optionally use yogurt (for not vegan option)
  • 1 tablespoon of pomegranate molasses
  • fresh parsley
  • rapeseed oil

METHOD

  1. I heat the oven to 200°C
  2. On the baking tray I spread the baking paper
  3. Well washed potatoes I cut into slices and sequentially put the slices on the prepared baking tray. Sprinkle with rosemary, turmeric, cayenne pepper, salt and a few drops of oil. I mix everything so that the spices spread evenly over the potatoes
  4. I also put the garlic in the oven
  5. I bake it all for about 40 minutes until soft. Oven temperature 180°C
  6. While potatoes are baking, I boil broad beans. Traditionally, I warm up the water in a saucepan, add salt and add the broad beans into the boiling water; boil for 10 minutes. Then rinse with cold water and get rid of the skins
  7. Baked potatoes I put on a plate, on top I add bean and peeled roasted garlic
  8. Next I sprinkle with rapeseed oil, tahini and pomegranate syrup. I sprinkle fresh, chopped parsley and according to the needs of your taste buds salt and black pepper

    Sharing is caring, so you if I could ask for your help to share this goodness filled, deliciously simple recipe with your loved ones and your friends my heart will be utterly grateful.

 

Thank you,

Daria x

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