The Future Breakfast

Sweet Potato and Pumkin Puree with caper-parsely mojo-verde and fennel cherry tomato salad(vegan, gluten free)



Ingredients:

Puree:
500g peeled sweet potato
500g peeled butternut pumkin
1 packet of oatly oat cream (250ml)

Mojo-Verde:
2 tablespoons capers
2 tablespoons cumin seeds
1 bunch parsley
4 tablespoons red wine vinegar
10 tablespoons olive oil
1 chilli
3 cloves garlic
top sticks of the fennel bulb and the fennel green
coconut oil for frying

Salad:
1 bulb fennel
500g cherry tomatoes
juice and rind of a lemon
5 tablespoons olive oil
pinch of salt


Method:
1. Cut the sweet potato and pumpkin into small cubes and place in a steaming basket over a simmering pot of water and cook until soft (about 20 minutes).

2. In the meantime chop the chilli, garlic and fennel green finely and also finely slice the top sticks of the fennel. Fry together in a pan over medium heat until soft and fragrant. Then mix with the capers, cumin seeds, parsley, red wine vinegar and olive oil to make the mojo verde.


3. Slice the fennel bulb thinly and chop the cherry tomatoes in half. Toss the fennel and tomato with the juice and rind of a lemon, the olive oil and a good pinch of salt. 4. Puree the steamed sweet potato and butternut pumpkin with a pinch of salt and oat cream until smooth.

Serve the puree topped with the salad and mojo verde.








Sweet Potato and Pumkin Puree

with caper-parsely mojo-verde and fennel cherry tomato salad



Text by Katie James
Photo by Sabrina Hubert




©The Future Breakfast, Katie James & Florian Traenkner – Berlin, Germany
Website – Studio Sabrina Hubert