Australian Gourmet Traveller - (02)February 2021 (1)

ThisextractfromSimply

bySabrinaGhayour

(HachetteAustralia,$39.99)

hasbeenreproducedwith

minorGT style edits.

Bakedsweetpotato,

za’atarand garlic chips

SERVES4-6

“Thesearedangerouslyappealing,

althoughthereis actuallylittledanger

herebecausesweetpotatoesaregood

forusandbakingthemmakesthem

evenlesssinful,”saysGhayour.

3 tbspquick-cookpolenta

3 tbspza’atar

1 heapedtbspgarlicgranules

4 sweetpotatoes,peeled and cut

into1cm-thickchips

3 tbsp olive oil

1 Preheatovento220°C(200°Cfan).

Linea bakingtraywithbakingpaper.

2 Mixpolenta,za’atar,garlicgranules

anda generousamountofsaltand

peppertogetherina smallbowl.

3 Placesweetpotatochipsonprepared

bakingtray,drizzleoveroliveoilanduse

yourhandstomixuntilchipsarecoated

in oil.Sprinklewithpolentaandseasoning

mixtureandtosstocoatchipsevenly.

4 Spreadchipsoutonbakingtrayand

bakeforabout 30 minutesuntilsoftin

themiddleandtheedges start to brown.

Serve immediately.●

Roasted nectarines with labneh, herbs and honey

SERVES4-6

“Isit a salad?Is it a dessert?Thetruthis,I justdon’tknow. One thing I do know

for sure is that it’s absolutely delicious,” says Ghayour.

4 largeripenectarines,

halvedandstoned

Oliveoil,fordrizzling

500 gmlabneh,orGreekyogurtstrained

ina muslinbagovernight

Generoushandfuloftoasted

flakedalmonds

1 heapedtspdriedwildoregano

1 heapedtsppulbiber chilli flakes

(seenotep105)

2 tbspclearhoney

Handfulofmintleaves,stacked,

rolleduptogetherandfinelysliced

widthways into thin ribbons

1 Preheatovento220°C(200°Cfan).Line

a largebakingtraywithbakingpaper.

2 Placenectarinehalvescutside

uponpreparedtray,thendrizzle

eachwitha littleoliveoilandseason

generouslywithpepper.Bakefor

25-30minutesuntiltheedgesofthe

fruitarebrownedandthefleshis

cookedthroughandtender.Remove

fromovenandleavetocool.

3 Selecta largeplatterandspread

thelabnehorstrainedGreekyogurtall

overthesurface,thenarrangeroasted

nectarinesontop.Drizzlewitha little

oliveoil,seasonwitha littlesaltand

sprinkleovertoastedflakedalmonds,

followedbyoreganoandpulbiber.

Drizzlealloverwithhoneyand,finally,

scatter over mint ribbons. Serve.

108 GOURMET TRAVELLER