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Braised greens with roasted cauliflower, ricotta and mint

300 g cauliflower, cut into small florets
2 tbsp extra-virgin olive oil
1¼ tbsp baharat (see Note)
salt and black pepper, to taste
400 g (1 bunch) rainbow chard, well washed and drained
250 g sweet potato, cut into 2 cm pieces
1 small red onion, finely chopped
1 cob corn, kernels removed
2 cloves garlic, crushed
80 ml (⅓ cup) vegetable stock or water
80 g fresh ricotta, to serve
¼ cup mint leaves, torn, plus extra to serve

Preheat the oven to 220ºC. Combine the cauliflower, 1 tablespoon olive oil and 1 teaspoon baharat in a bowl. Season to taste and toss until well coated. Arrange in a single layer on an oven tray line with baking paper.

Transfer to the oven and roast for 20–25 minutes until golden.

Meanwhile, remove and discard the stems from the rainbow chard and slice the leaves into 2 cm-thick strips. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat.

Add the potato, onion, corn and garlic. Cook, stirring occasionally, for 6–7 minutes until the potato begins to soften. Add 1 tablespoon baharat and cook for 2 minutes until the vegetables are well coated.

Add the rainbow chard and vegetable stock or water. Season to taste, give everything a good stir, cover and simmer for 13–15 minutes until the potato is tender. Remove from the heat and stir through the mint.

Divide the vegetables between bowls, top with cauliflower, ricotta and extra mint. Serve immediately.

Note
• Baharat is a Lebanese spice blend sometimes referred to as Lebanese mixed spice or seven spice. You can buy baharat from quality spice merchants and Middle Eastern food stores.

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