The season for blood oranges sure is sweet, but sadly short. Don't worry though, I'm sure this simple roasted dish works just fine with regular oranges! I honestly don't know what to call this, calling it a salad feels like lying. It's roasted stuff. It's delicious. Let's just roll with that.
I deeply regret not having light tahini in my fridge when making this - a tahini sauce would've been perfect, and you should definitely make some if you can find light tahini in your preferred grocery store. Google the recipe, you'll find a good one in no time (in a nutshell: it's light tahini, garlic, lemon juice, and seasonings of your liking). Anyway, the second best thing to complete this meal is the simple yoghurt dressing I'm going to share with you.
Roasted Sweet Potato & Orange (& stuff)
• 1 small/medium size sweet potato
• 1/2 cauliflower
• ~300g chickpeas
• 1-2 blood orange (or regular)
• preserved artichoke
• 1dl dried cranberries
• 2tbsp oil
• 1 clove of garlic
• 1tbsp dried rosemary
• 1tsp ground coriander
• 1tbsp ginger, grated
• 1tbsp balsamic vinegar
Preheat the oven to 200°C. Peel and wash the sweet potato, cut into cubes. Wash and chop the cauliflower, rinse the brine off the chickpeas. In a large bowl, mix the oil, minced garlic, rosemary, coriander, ginger, and balsamic vinegar. Add the sweet potato, chickpeas and cauliflower into this marinade and mix well.
Spread on an oven tray covered with baking paper, sprinkle some salt on top. Put in the oven for 25 minutes to start with.
Meanwhile, carefully wash the orange and rinse the oil / brine off the artichoke. Slice the orange. When the 25 minutes has passed, add the artichoke and orange slices on the tray, and bake for 15 minutes more. Take the tray out of the oven, and add the cranberries.
• 1dl natural unsweetened (soy) yoghurt
• 1tsp mustard
• 1tsp white wine vinegar
• salt, pepper
Mix everything together. Serve with your roasted stuff!