Last Saturday morning, I awoke (with a slight headache from the night before’s white wine) to the sound of a heavy knock on my door. Tesco delivery! But… I didn’t order anything. This haul of goodies was from the popcorn brand, Propercorn as part of their Happy Lunch collaboration with Karma Cans. They teamed up with nutritionist Judith Wurtman to create this concoction. According to Karma Cans, “eating carbohydrates like sweet potato and popcorn can alleviate emotional stress and control cravings. Combining these with small portions of protein, from ingredients such as peanuts and pumpkin seeds, can optimise serotonin production in the brain.”
Awesome. I was already excited about the delivery of fresh vegetables, so I couldn’t wait to give the recipe a try.
Not long after Tesco bestowed me with my vegetable gifts, the postman arrived. A box! I think there are few things as exciting as a box through the mail. But what was in the box?
Popcorn! Or to be precise, Propercorn’s new flavour, Smooth Peanut and Almond.
I had had Propercorn before, the Sundried Tomato and Worcester Sauce flavour being my favourite, but I had never had this one.
Moving to the UK from Ireland, one of the strangest things I found here was being asked “Sweet or salty?” at the popcorn counter in the cinema. Sweet popcorn? What? Back home, you get salty or salty and that’s that.
This was actually my first time ever trying a sweet flavoured popcorn. While my heart still lies with salty popcorn or the Sundried Tomato variety, it was tasty and easy to snack on.
This was the recipe and ingredient list, and what I was to try and recreate!
My finished product!
Colourful food is the best food in my opinion. It always looks so much healthier and fresher, and just feels like you’re doing good to your body. This was delicious, and probably one of the tastier meals that have come out of my kitchen.
It did, however, take significantly longer than suggested on the recipe card. The recipe card said it would take about 10 minutes of prep and 45 minutes cooking. I think it took me a total of an hour and 40 minutes before I sat down to eat.
There are a lot of ingredients, which is great as they’re all delicious… but using lots of ingredients means its a lot of potential waste, which is one of my pet peeves. There’s a lot more prep than expected, and it’s a little bit of a fussy dish to prepare. For something as simple as a salad, I’m not sure I’d be keen to spend so long preparing it. It also called for spiralised sweet potato. Unfortunately, I do not have a spiraliser, so I substituted with small chunks instead. I also left out the kale as I am not a fan of it.
My favourite part of this dish was the dressing, and that’s definitely one part of the recipe I’ll happily make again. As for the rest of it, I think this is only something I’d recreate if I had veg to use up and someone to impress – I’m not sure I could justify the time and effort again for a simple lunch.
All in all, it was yummy, and I spent a fun afternoon cooking. So thank you, Propercorn, for the meal!
Recipe is below, let me know if any of you try it out
For the dressing:
1 tbsp lemon juice
2 tbsp olive oil
1 tsp water
1 small clove of garlic, peeled
2 basil leaves, 2 coriander leaves, 2 parsley leaves, chopped
For the salad:
1 red pepper, sliced thickly
8 cherry tomatoes
1 corn on the cob
1 small sweet potato (approx. 300g), spiralised but works with small chunks also
1/2 ripe avocado
1/2 spring onion, finely sliced
6 handfuls of curly kale
Zest and juice of a lemon
2 pinches chilli flakes
1/2 tsp grated garlic
10 coriander stems, finely chopped
2 tbsp olive oil
2 tbsp red wine vinegar
To make the dressing, combine all the ingredients in a small bowl and mix well.
For the salad:
- Preheat the oven to 170 degrees celsius
- Toss the sweet potato in olive oil, salt and pepper
- Prick the tomatoes with a fork and place with peppers and sweet potato on a lined baking tray and bake for 15 minutes, until the potato begins to change colour
- Remove from the oven and put the potato to one side
- Toss tomatoes and peppers in 1tbsp of oil and the vinegar and bake for a further 30 minutes until soft and golden brown
- Boil the corn in a medium sized pot of water for 7-10 minutes until soft and yellow
- Boil the kale in the same water for 1 minute until soft
- Drain and brush corn with a teaspoon of olive oil and dust with a little salt
- Place corn onto a heated griddle, rotating for about a minute, until lightly brown on all sides
- Remove from the heat and slice kernels off the cob into a large salad bowl
- While still warm, add a dash of olive oil, half the lemon zest, salt and pepper to taste and mix with the roasted tomato, peppers and any juices leftover from roasting. Add half the grated parmesan
- Turn up the oven to 200 degrees.
- Dress the sweet potato in the rest of the parmesan, olive oil, chilli flakes and a pinch of pepper and return to the oven for 5 minutes to crisp slightly
- Remove from the oven and add the remaining lemon zest while the potato is hot
- Slice the avocado lengthways into three slices. Marinate in salt and lemon juice
- Plate the kale and spoon on the tomatoes, peppers, sweet potato and avocado. Top with dukkah, spring onion, coriander and dressing