1. Peel the chokoes, remove the seed, slice or julienne them.

2a. Stir-fry in olive oil with garlic and chopped parsley, then add a splash of balsamic vinegar at the last minute.

 OR

2b. Stir-fry in sesame oil with garlic, ginger, chilli. Add a dash of lime juice and some tamari.

 

Can be served as a side to other dishes, or add more veggies and serve over rice for a main meal. 

Ingredients (serves 6)

• 300g French beans, ends trimmed
• 3 large beetroot, cooked, peeled, sliced into 1cm-thick rounds
• 1/4 cup (60ml) olive oil
• 2 tbs walnut oil (or extra virgin olive oil)
• 2 tbs balsamic vinegar
• 1/2 cup walnut pieces, lightly toasted

Method

Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh. Toss together with beetroot and place on serving plates. Combine oils and vinegar with salt and pepper. Drizzle over salad and sprinkle with toasted walnuts.

Serves 4 as a main course with rice, or 8 as a side dish
Vegan and gluten free.

The tagine is a lovely way to use the sweet potato's and zucchinis in this weeks veggie box. It also has potatoes and chickpeas so it could be a full meal on its own without the couscous. The spices are all available in the co-op, as is the couscous. It makes pretty tasty leftovers for lunch too.

Ingredients

Ingredients

• 6 large potatoes
• 6 stems coriander
• 1 onion
• 1 x 5cm piece fresh ginger
• 2 cloves garlic
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp brown mustard seeds
• 1/2 tsp chilli flakes
• 6 curry leaves
• 1/2 tsp ground turmeric
• 1/4 cup olive oil
• 1 x 400g can chopped tomatoes
• 18 silverbeet leaves
• 10 stalks parsley
• salt

Method

Peel the potatoes and place the peel in a compost bucket. Chop the potatoes into 2cm cubes, place in a large bowl and cover with water. Soak the coriander stems in a small bowl of water. Peel and chop the onion, ginger and garlic, and place in a medium bowl.