Sweet Potato Coconut Mash with Homemade Wild Garlic Pesto

Wild garlic is probably among my top three foods that spring has to offer. The fragrant leaves bring every dish to the next level – also colourwise! Some even claim wild garlic to be a superfood for its detoxifying and antibacterial properties. That’s definitely a good excuse to embrace it’s short season and sneak it into every dish you can. My all time favourite is a beautifully creamy wild garlic and lemon risotto with asparagus. However, if I need a quick fix, wild garlic pesto is definitely my go-to. Paired with silky sweet potato mash and gnarly cauliflower florets, it makes a delicious and healthy dinner which is ready to serve in no time at all.

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Serves 1 (with some leftover pesto)

• Toast the pine nuts in a dry frying pan (no oil). Watch out: keep the heat on low and stir constantly to prevent burning.
• To prepare the pesto, thoroughly wash the wild garlic leaves and along with the parmesan, 15g of pine nuts, olive oil, lemon juice and zest and salt, place them in a food processor (I use a NutriBullet).
• Pulse until the paste has your desired consistency. Feel free to add a bit more olive oil to loosen it up.

• Peel the sweet potato and cut into big chunks. Place them in a steam basket in a big pan and steam for 10mins or until very soft.
• Meanwhile, chop the cauliflower into florets. Add a tiny bit of coconut oil to a frying pan and stir fry the cauliflower over a medium heat.
• When the sweet potato is cooked, drain the water and place the chunks back into the pan.
• Add the coconut milk, paprika and a pinch of salt and pepper.
• Mash it to your desired consistency and place back onto the hob to heat through.
• Serve the mash on a big plate, swirl through the wild garlic pesto and arrange the cauliflower on top.
• Sprinkle with the leftover pine nuts and enjoy!

Let me know your favourite wild garlic creations below.