Roasting is one of my favourite ways to prepare vegetables and lately I have been serving them with a variety of creamy tahini-based sauces such as lemon, lime or orange flavours. However, a marinade is also a great way to intensify the flavour of food with just a few simple ingredients.
Along with many others, when I think of comfort food I often gravitate towards grains, breads, and pastas. As grains are naturally high in fiber, they tend to leave you feeling full and satisfied. However, not many of us would think of a salad as comfort food but adding grains to vegetables, and other typical salad ingredients, can make for a tasty and satisfying meal.
When it comes to eating vegetables, I am not a big fan of crunching them uncooked and generally prefer roasted, stir fried or even boiled. Despite this, I did enjoy this raw sweet potato salad with a curry almond sauce! I had prepared a similar dish many months ago in which the sweet potato spirals were stir fried for about 5 minutes before adding them to the salad which softened them slightly. However, this recipe is authentically raw! As it involves no cooking, it is great for a summer meal when you don’t want to turn the stove on or, alternatively, it can be served as a light side dish to add a fresh flavour and crunch to a warm, winter meal.