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Sweet Potato Boats with Spinach, Mushrooms, and Rice

ingredients for 4 sweet potato boats 2 medium sweet potatoes. 300g fresh spinach. 1 spring onion. 300g small mushrooms. 1 small cup of rice. salt. freshly ground black pepper. extra virgin olive oil. preparation Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through. While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely. Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper. Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside. When the sweet potatoes are ready, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats. Cut the sweet potato flesh into small...

Rice and Melon Salad


ingredients

serves 4
  • 300g Basmati rice.
  • 3 hard-boiled eggs.
  • melon, to taste.
  • 1 roasted red pepper.
  • 150g peas.

for the vinaigrette:

  • 1 hard-boiled egg.
  • 1 small spring onion.
  • chopped parsley.
  • 1/2 tsp mustard.
  • 2 tbsp Modena vinegar.
  • salt and plenty of black pepper.
  • 8 tbsp extra virgin olive oil.

preparation

To make the vinaigrette: Chop the hard-boiled egg, parsley, and spring onion finely, then mix them with the oil, vinegar, mustard, salt, and a good pinch of pepper. Set this aside.
Boil the peas in salted water. Once they're tender, drain them well and run them under cold water to stop the cooking.
Cut the melon into cubes — not too large, just bite-sized.
Slice the roasted pepper into thin strips.
Cook the rice according to the package directions. While it's still warm, mix it with the peas and pepper strips. Once everything has cooled completely, fold in the melon cubes and pour over the vinaigrette.
Transfer everything to your serving bowl and arrange the sliced hard-boiled eggs on top.

Enjoy!
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