Name: Chilli-roast sweet potato, courgettes, roast garlic, hazelnuts and pears
Yield: For 8 as a side dish
Ingredients: 3 courgettes (zucchini) (600 g/1 lb. 5 oz.), quartered lengthways; 1 tbsp rosemary leaves; 2 tbsp sesame oil; 2 tbsp olive oil; 100 g (3½ oz./⅔ cup) hazelnuts, skins off, roughly chopped; 100 g (3½ oz.) baby spinach (or use large-leaf spinach and coarsely shred it); 1 head garlic, broken into separate (unpeeled) cloves; 1 kg (2 lb. 4 oz.) sweet potatoes, skins scrubbed, cut lengthways into wedges; 2 large pears, halved, core removed, cut into thin wedges; 1 or 2 red chillies, thinly sliced

Preparation info

For
8
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is one for the middle of the table, although it would also make a tasty starter with large chunks of goats’ curd dolloped on top, or even some thinly sliced smoked chicken breast (fillet). You don’t need to boil the garlic in advance, but it makes it a little more mellow.