I discovered Deliciously Ella when I moved to London and have followed along as she’s grown her business ever since. I love the Mae Deli and think Ella is wonderful.This is (more-or-less) a Deliciously Ella recipe and is a very tasty one (and healthy of course). It’s a great one to make in advance and take to work for lunch. Even if you have great lunch options around your work, I find I always get sick of them and end up eating the same 3-4 things on rotation. If I can make something at home and take it to work, this makes my day so much better.
Ella uses raisons in her original recipe, but as I caramelise the onion instead of roasting it, I find there is enough sweetness! If you want to mix this up, I think some good additions to the recipe are some marinated olives, chopped feta, or even a side serving of a big blob of hummus (this is what they do in the Mae Deli). I like to use red quinoa, but any sort of quinoa is fine. The original recipe is here.
- 1 onion, finely sliced
- 1 tbsp coconut oil
- 1 tsp honey
- 1 large sweet potato
- 1/2 cup blanched hazelnuts, chopped
- Extra-virgin olive oil
- 1/2 tsp ground cinnamon
- 1 tsp rosemary (fresh or dried)
- 1 fennel bulb
- 1-2 lemons
- 1/2 cup quinoa
- Handful flat-leaf parsley
Pre-heat the oven to 200°C. To caramelise the sliced onion, cook it over low heat with a tablespoon of coconut oil and the honey. Set a timer for 40 minutes.
Meanwhile, bake the hazelnuts on a tray in the oven for 5-10 minutes until golden.
Cut the sweet potato into bite sized cubes. Place these in a baking dish with a sprinkling of olive oil, salt, cinnamon and the rosemary – mixing everything well with your hands to ensure that all sides of each cube is coated.
Next, slice the fennel into strips, place in a separate baking dish and sprinkle with olive oil, salt and pepper – stirring everything well again to ensure it’s coated. Then place both baking sheets in the oven for 35-40 minutes, tossing once or twice during this time.
While the sweet potato and fennel are cooking in the oven; cook the quinoa according to the packet instructions. Add a sprinkling of salt and lemon juice to the water as it boils so that the quinoa absorbs those flavours.
When the sweet potato and fennel is cooked (they should be soft and starting to brown), take them out and leave them cool slightly. The onion should now be caramelised too.
Once cooled: throw everything in a large mixing bowl, add the hazelnuts, parsley, olive and lemon juice and toss to combine. Add salt and pepper to taste and serve.