Bunbury Farmers Market

Sweet Potato Salad with Moroccan Spices

Ingredients:
2 sweet potatoes chopped into bit sized cubes
½ bag baby spinach 
1 small red onion finely sliced
Jar of Whittington’s African Moroccan Spices
Splash of Olive oil
Salt to taste
1/3 cup shelled pistachios

Dressing
1 ½ cups Greek style yoghurt
1 heaped teaspoon Moroccan spice
Lemon juice to taste
Tablespoon honey
2 tablespoons chopped parsley
Blend all together and set aside. 

Method:
Toss the potato with the olive oil and Moroccan spices and season with a dash of salt. Bake in 220 oven till starting to brown.  Remove and cool. Toss the spinach, onion and nuts together and fold through the cool potato. Dress with the yoghurt dressing at the last minute. Will serve four as a side salad.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Moroccan Chicken Drumsticks

Ingredients:
1 packet of drumsticks (approx 1.5 kg)
Jar of Whittington’s African Moroccan Spices
Generous squeeze of lemon juice
Olive or Rice Bran Oil
Salt  to taste
1/3 cup shelled pistachios

Dressing:
1 ½ cups Greek style yoghurt
1 heaped teaspoon Moroccan spice
Lemon juice to taste
Tablespoon honey
2 tablespoons chopped parsley
Blend all together and set aside. 

Method:
On a baking paper lined tray, generously season the chicken with the Moroccan spices and a splash of oil. Cover with foil and place in a 220 degree oven for approx 1 hour. (Some times you may need an extra 10 minutes if the drumsticks are plump) When the chicken is cooked, remove and season with a bit of salt and squeeze of lemon.  Rest covered with the foil and prepare a warm plate to serve the drumsticks on. Dress with the yoghurt dressing and garnish with some chopped pistachios. Great with a cous cous salad. 

Serves: 4-6

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: