Category: Salad

• 9 oz sweet potato (1 medium sweet potato)
• 9 oz broccoli
• 1 red chili pepper
• 2 sprigs parsley, fresh
• 2 clove garlic
• 1 green onion
• 1 tbsp olive oil
• 1 cup edamame beans (pre-cooked)
• ½ cup quinoa
• 2 oz baby spinach
• 1 tsp ginger, fresh (finely grated)
• 1 ¼ tbsp apple vinegar
• 2 tsp sugar
• 4 ½ tsp low sodium soy sauce
• 1 ½ tsp sesame oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 200 C. Cook quinoa according to package instructions.½ cup quinoa
• Wash the sweet potato and cut half and then dice it in ice cube sized pieces.9 oz sweet potato
• Cut broccoli into small florets.9 oz broccoli
• Thinly slice chilli, parsley, garlic and green onion and add to a bowl with olive oil and 3 tbsp water.1 red chili pepper,2 sprigs parsley, fresh,2 clove garlic,1 green onion,1 tbsp olive oil
• Lay sweet potato and broccoli on a baking sheet. Top with the olive oil mix, salt and black pepper per taste. Toss a little.Salt and pepper to taste
• Bake for 23 minutes or until the sweet potatoes and broccoli are tender. Then add the edamame beans to the baking sheet and toss. Get back to the oven for 2 minutes.1 cup edamame beans
• Meanwhile, to make the dressing mix the grated ginger, apple vinegar, sugar, soy sauce and sesame oil. Allow to rest so the ginger infuses.1 tsp ginger, fresh,1 ¼ tbsp apple vinegar,2 tsp sugar,4 ½ tsp low sodium soy sauce,1 ½ tsp sesame oil
• To serve, lay the quinoa as a base and top with roasted veggies and spinach. Drizzle dressing and enjoy.2 oz baby spinach

• 1 Cauliflower
• 1/4 cup (60ml) olive oil
• Pinch of salt
• currants
• 250g couscous
• 1 tbsp lemon juice
• 1 zucchini, thinly sliced lengthways
• 250g haloumi, sliced
• 125g cherry tomatoes, halved
• 1 small red onion, halved, thinly sliced
• 1/3 cup coriander leaves
• Lemon wedges, to serve

Step 1Preheat oven to 180°C. Drizzle 1 tbs of the oil over the cauliflower in the trays and sprinkle with salt. Roast for 15 mins or until light brown.

Step 2Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large heatproof bowl and stir in the lemon juice and remaining oil.

Step 3Heat pan over medium-high heat. Cook the zucchini and haloumi for 2 mins each side or until golden.

Step 4Add the tomato and onion to the couscous in the bowl with the cauliflower and currants. Gently toss to combine. Arrange on a serving platter with the zucchini and haloumi. Sprinkle with coriander and drizzle with reserved dressing. Serve with lemon wedges.

Tamari-Roasted Pumpkin Seeds

• Preheat your oven to 300 degrees F.
• Soak 2/3 cup hulled, raw pumpkin seeds in 2 tablespoons of gluten-free soy sauce for 3 minutes.
• Spread the soaked pumpkin seeds evenly on a rimmed baking tray and bake for 8 minutes.
• Flip the seeds and bake for 2-5 minutes more, making sure they don’t burn.
• Remove from the baking tray and allow to cool (they’ll get crunchy as they cool). Use to top salad (or eat as a snack ;))

Crunchy Salad

• 1/2 small purple cabbage, thinly sliced (see notes)
• 1 head broccoli, florets thinly sliced (see notes)
• 8–10 Brussels sprouts, thinly sliced (see notes)
• 4 scallions, white and light green parts sliced
• 1/2 cup currants or raisins
• 1 small red chile, seeded and finely chopped, optional

Dressing

• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 2 tablespoons low-sodium soy sauce or tamari
• 1 teaspoon sesame oil
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey or agave syrup
• 1 tablespoon grated fresh ginger root
• 2 garlic cloves, minced

Assembly

• 10 tablespoons tamari-roasted pumpkin seeds (see post to make your own!) or regular hulled, roasted pumpkin seeds

TOMATO ESSENCE

• 750g tomatoes, ripe, roughly chopped
• 1/4 onion, roughly chopped
• 1/4 cucumber, roughly chopped
• 1/2 stick celery, roughly chopped
• 1 small clove garlic, chopped
• 1/4 red pepper, roughly chopped
• 1/4 fennel, roughly chopped
• 1/4 tsp sugar
• 1/4 tsp salt
• a pinch cayenne pepper

GARNISH

• 50g goat’s cheese, rind removed
• 12 red cherry tomatoes
• 12 yellow cherry tomatoes
• 1/4 tsp salt
• 1/2 tsp sugar
• a pinch smoked paprika
• 25g pine nuts, toasted
• a small bunch basil, shredded

STEP 1Wrap the goat’s cheese tightly in clingfilm and freeze for at least 5 hours, but preferably overnight.

STEP 2For the tomato essence, add all of the ingredients to a bowl, mix well, cover and leave to marinate for 1 hour.

STEP 3Pour the mix into a food processor and pulse several times until it’s a rough pulp. Pour into a large mixing bowl lined with a double layer of clean muslin. Tie together the 4 corners of the muslin with string and suspend over the bowl – we do this using the taps above a sink or two overturned chairs and a broom handle. Leave to hang for at least 4 hours.

STEP 4Bring a pan of water to the boil and blanch the cherry tomatoes for 15-20 seconds before plunging straight into iced water. Peel and put into a bowl. Sprinkle with the salt, sugar and smoked paprika, and leave to marinate for 30 minutes.

STEP 5When ready to serve, warm the tomato essence in a pan. Divide the peeled tomatoes between bowls, sprinkle with pine nuts and basil, and grate over the frozen goat’s cheese so that it completely hides the tomatoes. Pour the warmed tomato essence at the table, if you like.

• 1/4 butternut pumpkin
• 1 tbs olive oil
• 1/2 cup quinoa cooked
• 1/2 avocado cubed
• 1 carrot grated
• 1 beetroot grated
• 2 handfuls spinach
• 1 pinch sea salt
• 1 sprinkle sesame seeds *to decorate
• 1 sprinkle chilli flakes *to decorate

DRESSING

• 1 tbs tahini
• 1 tbs olive oil
• 1 tsp turmeric powder
• 1 tbs lemon juice

1. Preheat the oven to 180C.
2. Slice the butternut pumpkin into long wedges and arrange on a tray lined with baking paper. Roast in the oven for 35 – 40 minutes, or until cooked through and slightly caramelised.
3. Meanwhile, make the dressing by adding all the dressing ingredients in a small bowl and whisking until combined.
4. Divide the quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the dressing.