Summer sidekicks

There’s more to life than hummus and store-bought dips. These easy-to-make sides will bring extra flavour to any dish.

Less than 30 minutes

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Creamy sweet potato dip 

More than 1 hour

Serves 4 

 

Ingredients

  • 2 large (about 900g) sweet potatoes, halved
  • Glug olive oil 
  • Salt and milled pepper 
  • ¼ cup (60ml) cream 
  • ½ tsp (3ml) ground cumin 
  • Generous pinch chilli flakes 
  • Juice (30ml) and grated peel of 1 lime 
  • ¼ punnet (5g) fresh coriander, chopped 
  • ½ small red onion, finely chopped  
  • 1 packet (10s) PnP mini white tortilla wraps

 

Method

  1. Preheat oven to 200°C.
  2. Toss sweet potatoes in oil and season. 
  3. Roast until soft, about 40-50 minutes. 
  4. Scoop out flesh and place in a food processor. 
  5. Add cream, spices, lime juice and peel, coriander and pulse until creamy. 
  6. Mix through red onion and season. 
  7. Grill tortillas on a hot griddle pan until crisp, then slice into wedges. 
  8. Serve dip warm with tortilla crisps.  

 

Sweet tomato chilli sauce

30 minutes

Makes about ⅔ cup 

 

Ingredients

  • ¼ cup (60ml) tomato sauce 
  • ¼ cup (60ml) chipotle chilli sauce  
  • 3 Tbsp (45ml) sweet chilli sauce 
  • 1 clove garlic, finely chopped 

 

Method

  1. Mix all the ingredients together until well combined. 
  2. Serve as a side sauce or use as a marinade.  

 

Slow-roasted rosemary olives 

More than 1 hour

Makes 1 cup

 

Ingredients

  • 1 cup (250ml) calamata olives, drained 
  • 4 garlic cloves, lightly smashed  
  • 2 sprigs fresh rosemary 
  • 2 slivers (about 10cm each) orange peel 
  • ½ cup (125ml) olive oil 
  • Salt and milled pepper 

 

Method

  1. Preheat oven to 150°C 
  2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray. 
  3. Season and bake at 150°C for 1 hour. 
  4. Cool and serve on a cheese platter or as a snack. 
  5. Store cooking liquid in fridge for 2 days.  

 

Browse more sides and salads recipes here.

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