+

For the Sweet Potato:

  • Sweet potato - small 1.8 kg
  • Rapeseed oil 30 ml

For the pea puree

To cool the vegetables

  • Coriander seeds- crushed 2 g
  • Cumin seeds- crushed 2 g
  • Carrots- peeled and diced 1 inch size and leaves 600 g
  • Rapeseed oil 30 ml
  • Agave syrup 25 ml
  • Broad beans- blanched and shelled 200 g
  • Seasoning (salt+pepper) 2 g

To plate up

  1. For the Sweet Potato:

    • Roast the Sweet potato skin on - prick with a fork and wrap in tinfoil. Bake in preheated oven at 180c for 1 hour until tender. Cut in half lengthways when hot and let the steam evaporate until dry.
    • Scoup out the centre of the potato and dice into four rustic size pieces.
    • Brush the sweet potato pieces in oil and bake in the oven at 220c for 5 minutes until crispy on the outside and soft internally.
  2. For the pea puree

    • Blanch the peas in 300ml of KNORR vegetable bouillon for 2 minutes.
    • Strain, keeping some of the cooking liquor aside.
    • Place the peas into the liquidser, blend with mint and 30ml of rapeseed oil.
    • Adjust consistency with a small amount of cooking liquor. Adjust seasoning.
    • Pass through fine sieve and keep warm for service.
  3. To cool the vegetables

    • Blanch the carrots until tender and strain.
    • Place remaining oil into a sauté pan, add the sweet potato pieces, carrots, shelled broad beans, crushed spices, agave syrup. Saute for 5 minutes or until heated through.
  4. To plate up

    • Spoon the pea puree onto the centre of the plate.
    • Place the heated crispy sweet potato skin in the centre and add more of the pea puree into the scouped out potato.
    • Spoon the sweet potato, carrot and bean mix into the potato.
    • Pipe the HELLMANN'S Vegan Mayonnaise into the gaps of the sweet potato mix.
    • Serve sprinkled with sumac and garnished with carrot leaves.