Tray-baked coconut omelette with fragrant salad
Both the omelette and the side salad are fragrant, aromatic and invigorating, according to cook Ed Smith.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
70
MINUTES
Ingredients
3 medium aubergines (about 750g), cut into 2-3cm chunks
3 medium sweet potatoes (about 800g), cut into 3cm chunks
4tbsp olive oil
25g coriander, leaves picked
20g dill, picked
12 large eggs
1â2tsp ground turmeric
1â2tsp flaky sea salt
1tsp finely grated fresh ginger (about 15g)
200ml coconut milk (70-80% coconut solids)
1tbsp short-grain rice
1tbsp caster sugar
2tbsp fish sauce
Juice of 1 lime
25g Thai basil, leaves picked
Coconut or Greek-style yoghurt, to serve
BLACK FRIDAY
