Lena from "Mein leckeres Leben" conjures up a new, spring-like recipe with sweet potato and quinoa:
And this is how it's made:
Ingredients (for 4 portions)
For the thalers:
1 sweet potato (peeled approx. 250-300 g)
250 g quinoa (white or coloured)
2 tbsp tahini or almond butter
2 tbsp tomato puree
2 tbsp linseed
½ bunch spring onion
1 lemon
2 tbsp turmeric
a large handful of parsley, freshly chopped
2 tbsp fine rolled oats
Salt, pepper from the mill
2-3 tbsp olive oil
Cream of peas:
200 g peas, frozen and defrosted
A few sprigs of fresh mint (or parsley)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 ripe avocado
Salt, pepper from the mill
Carrot salad:
2-3 carrots
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp maple syrup
salt, pepper from the mill
Preparation
Peel the sweet potato, cut into large pieces and steam in a little water until soft. Place in a large bowl and mash until smooth.
Place the quinoa in a sieve and rinse until the water runs clear. Then place in a pan with the juice of half a lemon and approx. 600 ml water. Bring to the boil for 1-2 minutes and then simmer gently for a further 12-15 minutes until the water has completely boiled away and the grains are fluffy. Leave to cool briefly.
Add the tahini or almond butter, tomato puree, linseed, remaining lemon juice, parsley, turmeric, salt and pepper to the sweet potato puree and stir in. Season really well (it should be nice and flavoursome).
Mix in the rolled oats and 1-2 tbsp olive oil.
Finely slice the spring onion and mix in with the cooked quinoa until you have a nice sticky mixture.
Line a baking tray with baking paper and brush with olive oil. Shape the mixture into thalers and place on the tray, brush with olive oil.
Bake at 180° C (fan oven) for approx. 30 minutes until they are nice and crispy.
For the pea cream, puree/mix all the ingredients to a fine cream. Season to taste.
Peel the carrots, cut into fine strips with a vegetable peeler and marinate with olive oil, lemon juice, maple syrup, salt and pepper.
Serve the taler with the pea cream and carrot salad.
