This local favourite goes full vegetarian with our unique roast veg gatsby. The most delicious sweet potato fries included!
SERVES 4 // COOKING TIME 45 min
6 baby marrows, halved lengthways
2 sweet potatoes, sliced into fries
Salt and pepper
½ cup cream cheese
Small bunch fresh coriander, finely chopped
4 tsp honey
4 tsp mustard
½ tsp ground coriander or cumin
2–3 tbsp milk
1 baguette, sliced lengthways
Handful salad leaves
1. Preheat oven to 180°C.
2. Arrange the baby marrows and sweet potatoes on a baking tray. Drizzle with oil and season well. Bake for 25–30 minutes, until cooked through.
3. Combine the cream cheese, fresh coriander, honey, mustard, and ground coriander or cumin. Season. Add enough milk to thin the mixture to the consistency of whipped cream.
4. Spread the seasoned cream cheese on the baguette. Top with the roast vegetables and salad leaves. Cut into 4 and serve.
TIP: You can turn this yummy dish into a vegan meal by replacing the cream cheese with hummus and sweetening it with maple or agave syrup.