Ingredients

Method

• 1 T yellow mustard seeds
• 2 T cumin seeds
• 2 T coriander seeds
• 1 x 200 g pack Woolworths baby leeks
• 2 T ghee or neutral oil
• 1 x 400 ml can coconut milk
• 800 g Swiss chard, chopped
• 200 g baby carrots
• 2 T honey
• 100 g ghee
• sea salt, to taste
• freshly ground black pepper, to taste
• lemon juice, for serving
• Woolworths cumin poppadoms, cut into strips with scissors
• For the spiced oil:
• 4 T ghee or neutral oil
• 1 t onion seeds
• ½ t ground turmeric

Method

Ingredients

1. Preheat the oven to 200°C. Dry fry the spices until fragrant and the mustard seeds start to pop. Remove from the pan and crush using a mortar and pestle or spice grinder.

2. Slice 100 g leeks and gently fry in a large saucepan in 1 T ghee or oil for 3 minutes, or until bright green and slightly softened but not catching.

3. Halve the toasted spices and add one half to the leeks with the coconut milk. Bring to a simmer.

4. Add the chard to the pan in batches and wilt by stirring into the hot coconut milk. Transfer to a deep ovenproof dish and bake for 20–30 minutes.

5. Cut the remaining leeks in half lengthways and toss in olive oil with the baby carrots. Arrange on a baking tray and drizzle over the honey, dot with the remaining ghee and roast with the spinach, turning occasionally until golden and tender.

6. To make the spiced oil, heat the ghee or oil in a small pan and add the reserved roasted spices, onion seeds and turmeric and fry until fragrant. Remove from the heat. Microwave the poppadom strips on a plate in batches to make poppadom chips.

7. Serve the spinach topped with the leeks and carrots, spiced oil and poppadum chips.

Find more vegetarian recipes here. 

Photographs: Myburgh du Plessis
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Schwrdtfeger