head of cauliflower
chilli black bean sauce
1 big purple sweet potato
1 regular potato
watercress
pink pickled onions
blue poppy seeds
Cut the potatoes into pieces and boil until tender. Mash them together with some olive oil and salt. Cut the cauli into florets and steam until tender. Sprinkle the watercress with a bit of oil and pile some onions and toasted poppy seeds on top. Serve alongside the cauliflower, drizzled with a little chilli sauce, and the potatoes.
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