This dish has been created by Louise Clarke from Nude Food in Dungarvan for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store.
Serves 4 | 20 mins prep
- 4 tbsp olive oil
- 1 red onion, finely chopped
- Good pinch of saffron
- ½ tsp of ground ginger
- 565 g sweet potato, peeled and diced
- 1 tsp ground cumin
- 1 ½ tsp paprika
- 4 tbsp lemon juice
- Zest of 1 preseved lemon
- Large handful of black olives
- Bunch of chopped parsley
- Bunch of chopped coriander
- Salt to taste
Heat oil, saute onions until soft.
Add saffron, ginger, potatoes & water to cover.
Cover and boil, reduce heat, simmer until soft.
Add cumin, paprika, lemon juice, zest, olives & leaves.
Salt to taste, cook until sauce has reduced.
Cool before serving.