Experience the superfood power of roasted cocoa nibs in this healthy and hearty recipe, featured in our new cookbook, A New Way of Cooking with Chocolate.
Difficulty: Not so hard
2 sweet potatoes, peeled and cut into 2cm cubes
3 large beetroots, peeled and sliced into 5mm-thick circles
6 tablespoons olive oil
1 garlic clove
200g Puy lentils
1 tablespoon vegetable bouillon powder
3 spring onions, trimmed, peeled and sliced finely at an angle
Small bunch of parsley, finely chopped
20g shelled walnuts
20g roasted cocoa nibs
100g goat’s cheese log, cut into 5mm slices
2 large handfuls of watercress
Salt and freshly ground pepper
1) Preheat the oven to 180 °C/gas 4.
Toss the cubed sweet potatoes and beetroot rounds with 3 tablespoons of olive oil, the garlic clove, and a pinch of salt and pepper. Tip into a roasting tray and cook in the oven for 35-40 minutes or until tender but still retaining their texture. Squeeze the roasted
2) Meanwhile, cook the lentils. Place them in a pan and fill with enough water to cover the lentils by 2cm. Place the pan over a high heat, cover and bring to a boil. Add the vegetable bouillon powder then reduce the heat and simmer, loosely covered with a lid, for 15-20 minutes or until the lentils are tender (do not overcook). Drain thoroughly, transfer to a large mixing bowl and mix with 1 tablespoon of olive oil, the spring onions and the parsley. Stir through the roasted vegetables, season, then cool to room temperature.
3) Gently crush the walnuts and cocoa nibs in a pestle and mortar. Combine with a pinch of salt then tip on to a large plate. Roll each slice of goat’s cheese into a small ball. Carefully roll the balls over the walnut and nib mixture, pressing the mixture into each one until they are covered entirely.
4) Spread out the watercress on a large serving plate and spoon over the roasted vegetable and lentil mix. Place the goat’s cheese on top and drizzle with the remaining olive oil.
Photograph: Nassima Rothacker