For the Chermoula Baked Beans:
½ cup coriander
½ cup parsley
½ tsp ground cumin
1/2 cup preserved lemon
1 tsp lemon juice
½ cup olive oil
1 green chili
Salt and pepper to taste
2 tins KOO Baked Beans
Phyllo pastry
2 Tbsp honey
1 tsp harissa paste
For the Beetroot Salad:
1 cup pistachio butter
3 cups KOO Beetroot Slices
Mint leaves
Parsley
½ cup Sultanas
½ cup Pomegranate rubies
For the Roasted Butternut:
½ cup spinach
1 cup peppadews
½ cup preserved lemon
2 whole butternut, halved and cleaned
Chermoula Baked Beans:
Preheat the oven to 180°C. Combine the coriander, parsley, ground cumin, preserved lemon, lemon juice, olive oil and green chili in a food processor and blend until almost smooth. Add the KOO Baked Beans to a square baking dish and fold through the chermoula green paste. Tear the phyllo sheets and place over the baked beans. Drizzle the top with olive oil, honey and harissa paste. Bake for 25 minutes or until the pastry is golden brown.
For the Beets Salad:
Spread the pistachio butter over your serving dish. Add the KOO Beetroot salad on top in a stack and garnish with the remaining ingredients.
For the Roasted Butternut:
Place the butternut onto a baking tray with the skin side down. Roughly chop the remaining ingredients together and fill the cavities of the butternut with it. Add a drizzle of olive oil and season with salt and pepper. Roast in the oven at 200°C for 45 minutes or until soft and tender.
