Category: Soups&Salads

Categories
Dinners Soups&Salads Vegetarian

Brown rice, broccolini and avocado salad

  • 1 cup medium-grain brown rice
  • 2 bunches broccolini, trimmed
  • 60g baby spinach
  • 1 large avocado, thinly sliced
  • 1 tbsp rice wine vinegar
  • 2 tbsp gluten-free tamari
  • 2 tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds, toasted
  • 1/2 cup small fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 long red chilli, seeded, thinly sliced
  • 2 tbsp natural almond kernels, roughly chopped

Cook rice following packet directions.

Meanwhile, cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well.

Place rice and spinach on serving plates. Top with broccolini and avocado. Season with salt and pepper. Whisk vinegar, tamari, oils and sesame seeds together in a small jug. Spoon dressing over broccolini mixture. Sprinkle with mint, coriander, chilli and almonds. Serve.

Categories
Dinners Soups&Salads Vegetarian

Soba noodle salad with spicy peanut dressing

  • 180g soba noodles
  • 1/2 cup podded frozen edamame
  • 1 large carrot, peeled, halved
  • 1/2 bunch radishes, trimmed
  • 1 Lebanese cucumber, halved, deseeded
  • 1 avocado, finely chopped
  • Chopped roasted peanuts, to serve
  • Peanut dressing
  • 70g (1/4 cup) natural crunchy peanut butter
  • 1 lime, juiced
  • 1 tbsp mirin
  • 1 tbsp tamari
  • 2 tsp sriracha chilli sauce
  • 2 tsp maple syrup

Step 1Cook the soba noodles in a saucepan of boiling water following packet directions, adding the edamame in the last minute of cooking. Drain. Refresh under cold running water. Transfer to a large serving bowl.

Step 2Meanwhile, to make the peanut dressing, combine all ingredients in a bowl. Whisk until smooth.

Step 3Use a food processor fitted with the grater attachment to grate the carrot, radish and cucumber then add to bowl with noodles. Add the dressing and half the avocado. Toss well to combine. Top with remaining avocado and sprinkle with peanuts to serve.

Categories
Dinners Soups&Salads

Cauliflower zucchini couscous salad

  • 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.

Categories
Dinners Soups&Salads

Rainbow power salad

  • 400g can chickpeas, rinsed, drained
  • 70g (1/3 cup) tri-colour quinoa, rinsed, drained
  • 350g broccoli, trimmed, cut into florets
  • 145g (1 cup) edamame
  • 200g tomato medley mix, halved
  • 4 radishes, thinly sliced
  • 1/2 cup fresh mint leaves, plus extra, to serve
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pure maple syrup
  • 70g (1/2 cup) blueberries

Step 1Preheat oven to 200C/180C fan forced. Grease a baking tray and line with baking paper. Spread chickpeas over prepared tray. Spray lightly with oil. Bake for 15 minutes or until golden and crisp.

Step 2Meanwhile, cook the quinoa in a large saucepan of boiling water for 12 minutes or until just tender. Drain. Refresh under cold running water. Drain well.

Step 3Place broccoli and edamame in a steamer over a saucepan of simmering water. Cover and steam for 2-3 minutes or until just tender. Drain. Refresh under cold running water. Drain well.

Step 4Combine the cooked grains, broccoli, edamame, tomato, radish, mint in a large bowl. Season. Whisk together the vinegar, oil and maple syrup in a small bowl. Add the dressing to the salad and gently toss to combine. Top with roasted chickpeas, blueberries and extra mint leaves just before serving.

Categories
Dinners Soups&Salads

Roasted broccolini with sesame miso butter

  • 1 bunch broccolini, trimmed, halved lengthways
  • 50g butter, softened
  • 2 tsp white miso paste
  • 1cm piece fresh ginger, peeled, finely grated
  • 2 tsp sesame seeds, toasted, plus extra to serve
  • 1 cup frozen shelled edamame, thawed
  • 180g dried soba noodles
  • Sliced green onion, to serve
  • Lemon wedges, to serve

Step 1Preheat oven to 200C/180C fan-forced. Line a large baking tray with sides with baking paper. Place broccolini, in a single layer, on prepared tray.

Step 2Place butter, miso paste, ginger and sesame seeds in a small bowl. Mash with a fork to combine.

Step 3Dot broccolini with butter mixture. Roast for 10 minutes, adding edamame halfway through cooking.

Step 4Meanwhile, cook noodles in a saucepan of boiling water, following packet directions. Drain well.

Step 5Place noodles in a serving dish. Add broccolini mixture. Toss well to combine. Sprinkle with green onion and extra sesame seeds. Serve with lemon.

Categories
Dinners Soups&Salads

Crunchy Detox Salad with Tamari-Roasted Pumpkin Seeds

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
Categories
Appetizers Soups&Salads

Trout with courgette soup

  • 50g sea salt
  • 300g sea trout, skinned and cut into 2 portions
  • oli, for frying
  • 25g unsalted butter
  • 1 little gem lettuce, shredded
  • 1 tbsp chervil or tarragon, chopped
  • 4 tbsp soured cream, mixed with 1 tbsp ice-cold water

pickled cucumber

  • 1 cucumber, peeled, seeded and roughly diced
  • 1 tsp sea salt
  • 25g caster sugar
  • 25ml white wine
  • 25ml white wine vinegar

Courgette soup

  • 50ml olive oil
  • 750g courgettes, quartered lengthways, seeds removed and finely sliced
  • 100ml chicken stock
  • 15g marjoram or oregano
  • 50g spinach

STEP 1 Toss the cucumber with the salt and put into a sieve for 20 minutes. Add the sugar, wine and vinegar to a pan, bring to the boil and allow to cool completely.

STEP 2 Rinse the cucumber under cold running water, put into the cool pickling liquid and chill until needed.

STEP 3 Sprinkle the sea salt over the trout portions and chill for 20 minutes. Rinse under cold running water and pat dry.

STEP 4 For the courgette soup, heat the oil in a large pan over a high heat and add the sliced courgettes. Cook for 5-10 minutes, stirring constantly, until they stop giving off as much steam.

STEP 5 Add the chicken stock and cook until nearly evaporated. Add the marjoram and spinach and cook for a final minute.

STEP 6 Transfer to a blender or food processor and whizz to a purée. Keep warm.

STEP 7 Heat a tbsp of oil in a frying pan over a medium-high heat. Add the trout, skinned-side down and cook for 3 minutes.

STEP 8 Turn each fillet and add the butter. Cook for 1 minute and remove to a plate to rest for a few minutes. Flake into large pieces.

STEP 9 Put the shredded lettuce and butter in a pan and cook for 1 minute, adding 1 tbsp of water. Add the chervil and remove from the heat.

STEP 10 Divide the soup between 4 bowls, top with the trout, soured cream, lettuce and drained, pickled cucumber.

Categories
Sides Soups&Salads Vegetarian

tomato salad with shaved goat’s cheese

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.

Categories
lunch Sides Soups&Salads Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Soups&Salads

Carrot Ginger Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • Sea salt and fresh black pepper
  • 1 teaspoon maple syrup, or to taste (optional)
  • coconut milk for garnish, optional
  • Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
  • Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  • Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
  • Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.