Place the tomatoes (cut side up) on a not stick baking tray
Spray with Olive oil, season and sprinkle some dried basil over each tomato half
Bake for approx 25min
Meanwhile in a large frying pan, gently cook the onions and ½ of the garlic in some filtered water or 1 tsp of olive oil
Add the cannellini beans and the harissa
Season and combine well
Cook for a further 5 minutes
Add the Parsley, Coriander and lemon juice
Combine well and put to the side
Meanwhile blanch the broccoli in some salted water – to do this bring a saucepan ¾ filled with salted water to boil. Add the broccoli. As soon the water begins to boil again cook the broccoli for 2-3 min max. Remove with tongs and do the next batch.
Spray the broccoli with Olive oil
Season with Cracked Pepper and Rock salt
Sprinkle the ½ of the remaining chopped garlic over the broccoli
In the same saucepan you blanched the broccoli in, add 1 Tbs water and the Spinach, throw in the remaining chopped garlic on top
Allow to wilt with lid on
To assemble the plate:- Add some cannellini beans, broccoli on the side and slightly on top, Spinach to the side and the roasted tomatoes scattered on top
A delicious vegetable side dish. Simple and quick to make!
Recipe type: Vegetables, salad
2 Broccoli heads – cut into bite size pieces
(or tenderstem broccoli / broccolini)
a bunch of Asparagus – ends broken off
180g cherry tomatoes – halved
4 garlic cloves – finely sliced
2 mild chillies – finely sliced
Extra virgin olive oil
1 packet rocket/spinach leaves – or 200g
30g flaked almonds – lightly toasted
Parmesan shaving (optional)
Juice of ½ an orange
Juice of 1 lemon
1 Tbs Olive oil
1 Tbs Cider vinegar
In a large saucepan bring some water to boil
Blanch the broccoli in batches. i.e submerge a portion of broccoli in the boiling water, bring to boil again and cook for 2min only. Remove with tongs or a slotted spoon and submerge in cold or preferably ice cold water to stop further cooking. Remove and strain
Do this until all the broccoli is cooked
Meanwhile pre-heat a large cast iron ribbed griddle pan on high heat for approx 5-10min
Chargrill the broccoli until you get those lovely griddle lines on either side
Then do the asparagus
Place the chargrilled broccoli & asparagus in a very large bowl and put to the side
While your chargrilling, in a small saucepan cook the garlic and chillies in some olive oil on med to low heat. Cook until garlic is slightly golden. Do not burn garlic.
/2 way thru add the cherry tomatoes, once the tomatoes are semi-soft turn off heat.
Pour this mixture over the broccoli and asparagus mixture and toss
Add salt and pepper, the rocket and spinach leaves, and toss all veg together
Sprinkle over the toasted almonds and top with parmesan shavings.
The caramalised vegetables add another dimension to this already tasty dish! I love my vegetables and what better way to have them! Enjoy!
Recipe type: Vegetables
600g Broccolini or Purple sprouting Broccoli – leaves discarded, and sliced in half if too thick
4 large Carrots – chopped into 1.5 cm chunks
1½ sm Butternut Squash – peeled and Sliced into ½ cm chunks
1 large Red Onion – thinly sliced – I used a mandolin
5 sprigs of Spring Onions – thinly sliced
1 bunch of Parsley – finely chopped
1 Tbs White Sesame Seeds
1 Tbs Black Sesame Seeds
Balsamic Vinegar (good quality)
A squig of Agave Nectar
1 Tbs Tahini
50ml filtered Water
1 Garlic clove – finely chopped
1 tsp Bragg Amino (Vegetarian alternative to Soy Sauce)
½ tsp Agave Nectar (can use Maple Syrup)
¾ Tbs Apple Cider Vinegar
1½ Tbs Mirin
Juice of 1 Orange
Pinch of Sea Salt
Pre-heat oven to 160 degree Celsius
Place the Squash and Carrots in a large bowl
Pour over some good quality Balsamic Vinegar (approx 1-2Tbs) and a squeeze of Agave Nectar (approx 1-2 tsp) over the top
Sprinkle some Rock Salt and Cracked Pepper and toss to coat evenly
Spread out on a non-stick baking sheet (on more or less one level) and cover completely with foil. You may need two baking trays.
Bake for 1 hour 15 min
Remove foil and bake for a further 30 min (1hr 45min in total)
Meanwhile, fill a med saucepan with water and bring to boil
Blanch the Broccolini in batches. i.e submerge a portion of broccolini in the boiling water, bring to boil again and cook for approx 2-3min. Remove with tongs, or slotted spoon and submerge in cold or preferably ice cold water to stop further cooking. Do this until all the broccolini is cooked. Broccollini should still be semi hard.
Place the cooked broccolini in a very large bowl and put to the side
Preheat a small cast iron pan on low-med heat for approx 5min
Add the white and black sesame seeds. Toast for approx10 minutes. Or until the white Sesame Seeds start to turn brown and a lovely toasty smell emits
Take seeds off heat and pour evenly over broccolini immediately to discourage further cooking
When the Squash and Carrots have cooked, scatter over broccolini
Scatter onioins, spring onions and parsley over the mixture and stir using two large spoons and combine well.
TO MAKE THE SALAD DRESSING
Place all ingredients in a small bowl, whisk to combine well
Pour dressing over broccolini, Squash and Carrots salad
I like to bulk cook on the weekends for my lunches for the coming week. That way I don’t have to waste time every night preparing for the next day. This recipe pretty much covers me for the 5 days. I just pop a couple of heaped tablespoons in an air tight plastic container, topped with mixed lettuce leaves and drizzle over some of my dressing. And viola! A nutritiously delicious lunch! If I’ve cooked salmon the night before or some chicken, I’ll add some to my lunch box. I alternate the Quinoa with G/F Pasta, Brown Rice, Millet or Amaranth. All work just as well.
Recipe type: Salads, Grains
100g Quinoa – washed thoroughly and allowed to soak until in use
1 small Butternut Squash – peeled, diced 1cm cubes (place in a seperate bowl)
3 Carrot – diced
2 Courgettes – sliced
20 Cherry Tomatoes
1 Red Onion – peeled & cut into wedges
1 small Sweet Potato – diced into 1cm cubes
½ Red Pepper – cut into 1cm squares
½ Green Pepper – cut into 1cm squares
pinch Chili Flakes
small bunch of Parsley – finely chopped
small bunch of Chives – finely chopped
20 Black & Green Olives
10 Sundried tomaotes – roughly chopped
30g Toasted Pinenuts
MAKING THE PESTO QUINOA
Cook the Quinoa either using the directions behind the packet or by following my fool proof directions. You can find this under ‘Techniques’ called ‘Cooking Quinoa’.
Once Quinoa is cooked I like to spread it out on a flat surface to cool.
In a small saucepan on med heat add 1-2 heaped tablespoons of my ‘Basil Pesto’. (Recipe will be posted alongside this post)
Allow the Pesto to heat right thru, and then stir in the Quinoa. Make sure you don’t mash the Quinoa. Try to fold the Pesto thru the Quinoa. This should take only a couple of minutes.
Turn of the heat.
MAKING THE ROASTED VEG
Pre-heat the oven to 160 degrees Celsius
Place the Squash in a separate bowl to the rest of the veg, pour over a few squiggs of balsamic vinegar and toss
Place the Cherry tomatoes in a separate small bowl – season and sprinkle some Basil, put aside
Marinate all the other veg including the Squash with Salt, pepper, chili flakes, cinnamon and paprika. Combine well.
Lay the veg on one level, on two non stick roasting trays – except the tomatoes
Cover completely with foil
Cook for approx 1hr 10min
Remove the foil, add the tomatoes
Cook for a further 20-30min
Remove and allow to cool completely
TOASTING THE PINE NUTS
Pre-heat on the lowest temperature a small non-stick frying pan, preferably a cast iron pan.
Add the Pine nuts and toast for a few minutes. Toss occasionally. Be careful you don’t burn them as they cook quiet quickly.
ASSEMBLING THE DISH
In a very large mixing bowl, add the Roasted veg, sprinkle the quinoa over the top, and gently stir with a large metal spoon
Add the herbs, Olives, Pine nuts and sundried tomatoes
Most of these ingredients I have sitting in the fridge, so when I’m craving a crisp, fresh salad I just throw all the ingredients in a bowl then top with either just the dressing, or when I feel like something more ill throw in the tuna and quinoa. You could easily replace the tuna with salmon, chicken and the quinoa with couscous or millet.
1-2 Tbs vinegar (malt goes well, so would apple cider)
Juice of ½ a Lemon
5-10 drops Tabasco
See my ‘Sweet Tahini Salad dressing’ under ‘condiments’
See my ‘Cooking Quinoa’ recipe under ‘Techniques’. For this salad recipe, add 2-3 Tbs of finely chopped parsley into the quinoa before you allow it to simmer for 15 min.
Place all the ‘Main Salad’ ingredients in a large bowl; lettuce leaves last i.e on top.
In another small bowl place all the ‘Tuna Mix’ ingredients and combine very well. Allowing the tuna mix to marinate for a few hours brings out the flavours even more. I highly recommend but not essential.
Drizzle the dressing over the ‘Main Salad’ ingredients. Stir and toss well.
Pour the ‘Main Salad’ ingredients onto the centre of your plate then spoon half the ‘Tuna Mix’ on top. Keep the other half for another day.
Toss a couple of tablespoons of cooked quinoa over the salad.
Grind some cracked pepper over the top.
I usually have the dressing in my fridge already made sitting in a sauce bottle. It lasts for weeks.
The quinoa only takes about 15 min to make. And you can store leftover in an airtight container in the fridge. I’ve never tried freezing quinoa, so I’m not too sure if that will work. Can’t see why it won’t though.
You can make the salad as the quinoa is cooking. All up, the salad should be able to be made in less than 30 min. If you use the left over’s for the next day, it will take ½ the time to make as the tuna, quinoa and dressing is already made.
A delicious salad I have during the week on a regular basis.
What a yummy way to have vegetables, to steam them! The flavours are so intense having them this way. Simple yet tasty. Sprinkled with rock salt is really all you need. Although you can drizzle them with Olive oil and freshly squeezed lemon juice.
Recipe type: Vegetables, Salad
1 large bunch of green Kale – washed thoroughly, stems removed, chopped into bite size pieces
2 bunches of Spinach – washed thoroughly, chopped roughly into 4cm slices. Keep stems.
1 packet of Baby Corn – washed and halved long ways
1 packet of Broccolini or Tenderstem Broccoli or Baby Broccoli
Juice of 1 lemon – Optional
Olive oil – Optional
Fill your steamer with water
Place the baby corn and broccolini on the bottom layer as these will take longer to steam
Place the kale in batches on the top shelf of the steamer
You may have to do a couple of batches
Remove Kale when they are inbetween crunchy and soft, as you still want that bite to it (timing all depends on how much your steaming – between 5-10min – always check)
Remove Spinach when fully wilted
Remove Baby corn when soft but still have a crunch