Method

Step 1

Preparation: Preheat oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potatoes: Line a baking tray with tin foil. Lay the sweet potato cubes on the tin foil in a single layer. Drizzle with a little olive oil and scatter with cayenne pepper, salt and pepper. Roast for 30 minutes. Remove from the oven and let cool slightly before removing form the tin foil so they don’t stick.

Step 3

Meatballs: Squeeze the filling out of the sausages. Roll into small meatballs, 3 per sausage. Place a few glugs of olive oil in a large frying pan over medium heat. When hot, add the meatballs and cook for 6-7 minutes until golden and cooked through.

Step 4

Tahini: Mix these ingredients in a small bowl – tahini, lemon juice, parsley and HALF the garlic. Add a little water, enough to turn the mixture into pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time and eventually it will become a runny consistency. Season with salt and pepper to taste. Set aside.

Step 5

Swiss chard: Place a large frying pan on medium-high heat. Add a knob of butter. When melted, add the onion and sauté for 5 minutes until softened. Add the rest of the garlic and cook for another minute. Add the swiss chard and sauté for a minute until wilted. Season to taste with salt and pepper.

Step 6

Serve the meatballs and sweet potatoes on a plate topped with the tahini dressing and scattered with some pink peppercorns (crush them with your fingers as you scatter them so they break up a little). Toss your shaved and chopped courgette in a medium mixing bowl along with your tahini dressing, add a serving of swiss chard on the side along with your dressed courgette.