1 kg potatoes pierced Salt to taste 2 figs chopped 1/4 cup cashews broken 1/2 a leek chopped 1/2 a cup yogurt whisked 2 tbsp Home made harissa paste – please refer to my prev recipe Lots of mint and coriander Juice of one lemon/lime whatever is more conveniently available to you Some more mint and yogurt
Instructions
Add the pierced potatoes to a pan and season generously Add the figs, cashews and leeks Add the harissa and yogurt Cover and cook until done and slightly charred. Add the fresh herbs and citrus Before serving drizzle more yogurt and garnish with mint!
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
View all posts by Pandoodle
Pandoodle 