Natural Born Feeder
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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

EASY CHIMICHURRI DIP

EASY CHIMICHURRI DIP
EASY CHIMICHURRI DIP
EASY CHIMICHURRI DIP

The tastiest side sauce for this BBQ season, it’s got so much flavour jammed into one dip and it goes great with everything! Todays recipe is in collaboration with STRONG ROOTS as it has to be the best served alongside their Oven Baked Sweet Potato Fries and Kale & Quinoa Burgers and check out how easy it is to make below and head over to my instagram for an IGTV video of a “How To”.

EASY CHIMICHURRI DIP

Ingredients

CHIMICHURRI
20g Parsley
15g Coriander
Juice ½ a lemon
2 tbsp. dried oregano
2 large garlic cloves peeled and diced roughly
2 shallots peeled and diced roughly
1 chilli seeds removed diced roughly
100ml Olive Oil
50 ml red wine vinegar

1x pack STRONG ROOTS Kale & Quinoa Burgers
1x pack STRONG ROOTS Oven Baked Sweet Potato Fries

Method

For the STRONG ROOTS Oven baked Sweet Potato Fries preheat the oven to 200°C.
Tip the fries onto a tray and spread evenly, bake for 23-26 minutes until crispy.

For the Kale & Quinoa Burgers, place onto a tray and bake for 15-20 minutes until cooked through and golden around the edges.
Add the shallots, garlic, herbs and chilli to a blender and blitz until broken into tiny pieces ( 20-30 seconds).
Next add the liquids; olive oil, lemon and red wine vinegar and blend for 10 seconds to combine.
Serve, dip and enjoy!

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