It’s a Superfood
Hazelnuts contain plenty of folate, a nutrient essential for building strong
bones and preventing birth defects. Eat the skin for an extra-powerful dose
of antioxidants. About 90 percent of the world’s supply is grown in my
ancestral home of Turkey. Most of that is probably used in Nutella. But I
recommend them in salads, sprinkled on cottage cheese, or toasted and
spiced as snacks. Eat them my way, please!Roasted Veggies with Olive Dressing
SERVES 10
900 g parsnips, peeled, thin ends trimmed away, halved or quartered lengthwise (depending on
thickness)
5 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
900 g sweet potatoes, peeled (it’s okay if some peel is left on), ends trimmed, cut lengthwise into
wedges
80 g coarsely chopped pitted black, green, or Kalamata olives (or a combination)
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 small garlic clove, finely chopped
30 g loosely packed fresh mint leaves, coarsely chopped
30 g fresh coriander leaves, coarsely chopped
Preheat the oven to 190°C.