I like to share my food on instagram. I just like to share my food!
I am one of those weird people who sit down, take a photo, then proceed to eat, whilst instafaceytweeting what's on my plate.
Some people don't get it and sometimes I let that sway me. But in the end, I like to do it, so I keep posting. I thought I would push it further and overshare here with how I make it.
This spice mix is in my pantry. I use it to sprinkle on my veggies before I bake them for lunch some days.
2 teaspoon cinnamon
2 teaspoon nutmeg
2 teaspoon ground rose petals*
2 teaspoon cardamom
1 teaspoon cumin
1 teaspoon coriander
Mix all together and store in an airtight jar or plastic container in the pantry.
*I find the smelliest roses I have, take a couple of handfuls of the petals and place them on a baking tray. Dry them in a slow oven until they are dry, then crush them up. If you're not into eating your garden, you can buy edible rose petals online or in specialty food delis, or just leave it out.
Baharat spice mix is good to use if you want instead of the persian spice.
Vegetables of choice, such as - pumpkin, sweet potato, eggplant, onion, garlic, beetroot, zucchini, capsicum.
1 tin lentils, drained and rinsed**
half a tablespoon of persian spice
Chops veggies into 2cm cubes. Coat with olive oil and persian spice in a baking tray. Season with salt and pepper.
Bake in the oven at 200 for 15 - 20 minutes.
Tip and mix in a can of lentils, put back in the oven for another five minutes to warm through.
Serve as a warm salad with feta cheese and fresh herbs. I've used greek yogurt and mint in the photo above.
**Instead of lentils, you could go in with whatever you like, brown rice, couscous, chick peas or quinoa.
I've also made this with squash, pumpkin, sweet potato, onion and garlic. Instead of the spice blend, just used mixed dried herbs, salt, pepper and olive oil. Baked for 15 minutes, add the lentils for 5 minutes and served with greek yogurt and basil pesto. So yum!