One of our favourite Zero Food Waste competition entries. Great fun and super tasty.
Food Engineer: Daniel Zsombor
Ingredients:
· 2 potatoes.
· 2 carrots.
· 200g spinach.
· 2 tbsp olive oil.
· 2 cloves of garlic.
· Handful of flaked almonds.
Sauce Ingredients:
· 2 tbsp tahini.
· Juice of a lemon.
· 1 tsp olive oil.
Method:
1) First, cut the potatoes and carrots into bite sized chunks. Coat them with pepper, salt and olive oil. Roast for 40-50 minutes at 200 °C temperature.
2) Sauté the spinach in olive oil until reduced in size, then add minced garlic and cook for an additional 2 minutes.
3) Finally roast the almonds over high heat in a pan, constantly mixing it until they start to brown.
Sauce:
Add lemon juice and a bit of water gradually to the tahini - whipping it in the process. Stop when it reaches the desired creamy consistency.
Construction:
It is time to layer the volcano. Start by creating a base from the potatoes and carrots, then top it with the spinach. Pour the whipped tahini over the top and sprinkle with the flaked almonds. At this point, the flavours are ready to erupt.
This recipe was submitted as part of our zero food waste recipe competition. We asked for recipes which creatively tackled the food waste problem. We loved this as it's a fun way of using up any left over or wonkey veg and making them the star of the show.