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Smoky Roasted Sprouts and Leeks with Feta and Thyme
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cookbook_challenge.
From Rukmini Iyer's Roasting Tin around the World
Ingredients
2 large leeks, cut diagonally into 2cm slices
350g Brussels sprouts, halved
1 red onion cut into eighth
2 tbsp police oil
2 tsp smoked paprika
100g feta, crumbled
A large handful of fresh thyme
DRESSING
1 tbsp extra virgin olive oil
1 tbsp lemon juice
A pinch of sea salt flakes
TO SERVE
A handful of fresh coriander leaves
Warm tortillas
Sour cream or natural yoghurt
Method
1. Mix the leeks, Brussels sprouts and onion with the olive oil and paprika. Spread into a roasting tin and crumble over the feta and thyme.
2. Roast for 35-40 minutes at 180C fan/200C/gas 6.
3. Mix the dressing and pour over the vegetables. Scatter the coriander.
4. Serve with tortillas and sour cream.
Changes, Mistakes and Substitutions
I made half quantities (except for the onion) and skipped the coriander. At half quantities it was definitely a little over cooked, even at 35 minutes.
Verdict
As noted, this was a bit over-cooked. There wasn't really quite enough for two - the recipe suggests serving with additional tortilla fillings. I'm in two minds about it. I like the idea of having something vegetarian to go in tortillas and it was nice enough even over-cooked, but I'm not convinced it was so nice it's worth the effort of another go to get right and see what it's like then.
cookbook_challenge.From Rukmini Iyer's Roasting Tin around the World
Ingredients
2 large leeks, cut diagonally into 2cm slices
350g Brussels sprouts, halved
1 red onion cut into eighth
2 tbsp police oil
2 tsp smoked paprika
100g feta, crumbled
A large handful of fresh thyme
DRESSING
1 tbsp extra virgin olive oil
1 tbsp lemon juice
A pinch of sea salt flakes
TO SERVE
A handful of fresh coriander leaves
Warm tortillas
Sour cream or natural yoghurt
Method
1. Mix the leeks, Brussels sprouts and onion with the olive oil and paprika. Spread into a roasting tin and crumble over the feta and thyme.
2. Roast for 35-40 minutes at 180C fan/200C/gas 6.
3. Mix the dressing and pour over the vegetables. Scatter the coriander.
4. Serve with tortillas and sour cream.
Changes, Mistakes and Substitutions
I made half quantities (except for the onion) and skipped the coriander. At half quantities it was definitely a little over cooked, even at 35 minutes.
Verdict
As noted, this was a bit over-cooked. There wasn't really quite enough for two - the recipe suggests serving with additional tortilla fillings. I'm in two minds about it. I like the idea of having something vegetarian to go in tortillas and it was nice enough even over-cooked, but I'm not convinced it was so nice it's worth the effort of another go to get right and see what it's like then.