Although we always try to keep our food as nutritious and healthy as possible at The Hatton, we are starting off the New Year with an extra-healthy selection of salads to satisfy our clients who are looking to keep up their healthy New Year’s resolutions, something which can often slip when returning to work.
New kitchen recruit, Chef de Partie Nick Batchelor (Batchelor by name and by nature) is taking the healthy challenge to the max.
Being as creative as ever, Nick brings together the best produce to create an imaginative selection of salads each day, getting the best out of each ingredient to maximise textures and flavours from around the world.
A new favourite salad of Nick’s in 2016 is Madras spiced sweet potato, lime yoghurt & apricot. Sweet potatoes are a great way to get some healthy carbohydrates into your diet. They have a far lower glycaemic index than white potatoes. Spices such as cumin and chilli raise the body temperature, leading to higher energy burn and in turn, can aid weight loss. All good news if you’re on a January health-kick!
2 kg Sweet potato, cut into 2cm dice
1 teaspoon each of tumeric, smoked paprika, cumin, ground coriander
1 inch of ginger, peeled & diced
1 garlic clove, peeled and chopped fine
75 ml Olive oil
300g dried apricots, soaked in hot water for 30 minuets then sliced
2 teaspoon honey
400g Greek yoghurt
Lime lime, zest & juice
1 red chilli, sliced thinly (optional)
Combine the dry spices, ginger & garlic with the olive oil and toss with the sweet potato until coated evenly
Roast at 180’C for 15 minuets until just cooked. Allow to cool.
Combine the yoghurt & lime and season to taste.
Layer the sweet potato & apricots in a serving bowl, drizzling with the lime yoghurt in each layer.
Garnish with optional red chilli and freshly chopped coriander.
Enjoy and Happy New Year!