Orange dressed beetroot and carrot ‘carpaccio’

orange juiced beetroot and carrot carpaccio

This is a delicious starter or side dish.

2 medium beetroot
2 carrots, sliced finely with mandolin
½ onion, diced
Olive oil
3 oranges juiced and zest from 2
Sea salt & pepper
2 Tb apple cider vinegar
Mint micro herb- other micro herbs such as cress will also work

Simmer beetroot for 30min, cool, peel and slice finely with mandolin.
Heat 1Tb olive oil and sauté onion with a pinch of salt on a low heat for 15min.
Add orange juice, zest, carrots and 1Tb cider vinegar. Simmer for 15min.
Strain carrots and onion, retaining orange liquid. Return orange juice to heat to further reduce.
Meanwhile arrange beetroot and carrot on a plate, season with salt and pepper.
Remove orange jus from heat, stir in 1Tb apple cider vinegar and 1Tb olive oil, taste for seasoning.
Drizzle dressing over beetroot and carrot, top with micro herbs.

Serves 4 as starter or side dish

Roast pumpkin salad with ricotta and sage

Roast pumpkin, ricotta and sage salad

Ingredients
½ pumpkin, slice into wedges
1Tb paprika
1Tb sea salt
Olive oil
8 garlic cloves, optional
½ C flaked almonds
4Tb sage leaves
½ C almond milk Ricotta (see previous post for recipe)
2C rocket, washed

Sprinkle pumpkin with paprika and salt. Drizzle with olive oil and toss to coat.
Bake in 180° oven for ½ hour, turn half way and add garlic after 15mins.
Toast almonds in a dry fry pan for 3mins or until golden. Remove and set aside. Heat 1Tb olive oil in fry pan and add sage, fry until crisp approx. 20 seconds. Set aside on paper towel.

To assemble arrange pumpkin, rocket, peeled garlic and ricotta on a plate. Top with sage, almonds and a drizzle of olive oil.
Serves 4

FACT
Fresh sage leaves can be covered in olive oil and refrigerated for up to 3 weeks and oil will be flavored for use.

Grilled watermelon with edamame and ginger dressing

Grilled watermelon with edamame and ginger dressing

Ingredients
¼ watermelon, cut into approx. 2cm slices
1 packet of edamame, available from japanese grocer in or out of pods
½ C Vietnamese mint leaves or mint, washed
½ bunch of watercress, washed- other lettuce greens also work
1inch ginger, grated
1tsp sea salt
½tsp white pepper
1tsp sesame oil
1Tb olive oil
½ lime, juiced

Grill watermelon slices for 2 min on each side, grilling makes it sweeter and slightly smoky.
Boil edamame for 5 min and drain, remove from pods if necessary.
For dressing mix together ginger, salt, pepper, sesame oil, olive oil and lime. Taste and season for balance.
To serve, top grilled watermelon with edamame, watercress, mint and dressing.

FACT
Edamame are young green soybeans. They have a sweet light nutty flavour, delicious hot or cold and are highly nutritious.

Crunchy broccoli salad

Crunchy broccoli salad

Ingredients
1 medium broccoli head
1 red chilli, sliced
2 garlic cloves, crushed
3 Tb olive oil
1.5 tsp sea salt
1 tsp white pepper
½ lemon juice and zest
3 Tb parsley leaves, sliced
3 Tb Oregano leaves- optional
½ C slivered almond, toasted dry in frypan

Sit broccoli head (upside down) in a bowl of boiling water for 3 minutes, remove and rinse under cold water. This will wash and slightly soften broccoli. Shake off excess water and chop finely, discarding the stalk.
Heat 2 Tb oil of in a fry pan, add chilli, garlic, lemon zest, salt and fry for 1 minute then remove from heat.
Stir in broccoli, parsley, oregano, lemon juice, pepper and remaining oil, coating well. Season to taste.
Top broccoli mix with almonds to serve.

FACT
Broccoli florets are good source of Vitamin C (antioxidants), vitamin A (for healthy eyes) and folate (helps red blood cell production, particularly important for pregnancy).

Fennel slaw with avocado & mint mayonnaise

Fennel slaw

I love this substitute mayonnaise!
It’s also great with other salads or as a dipping sauce.

1 fennel bulb, trim ends and discard any tough outer layer, keep top leaves for garnish
¼ red cabbage
1 granny smith apple
1 avocado, remove stone and scoop flesh out
Handful mint leaves, reserve some for garnish
3 Tb lemon juice
1.5 Tb olive oil
3 Tb water
good pinch of sea salt

Cut fennel in half to remove core. Slice fennel, cabbage and apple finely.
A mandolin works well.
Coat apple with 1Tb lemon juice and combine ingredients in a bowl.

For the mayonnaise place avocado, mint, remaining lemon juice, olive oil, salt and water in food processor/mixer. Blitz until combined; add extra water if consistency is too thick.

Coat salad well with mayonnaise and top with herb leaves to serve.

FACT
Avocados only ripen once picked, so they are hard when fresh.
Once the stem comes out easily they are ready to eat.

Pumpkin & tofu skewers with tamarind dressed snow pea salad

Pumpkin & tofu skewers with tamarind dressed snow pea salad

300g firm tofu, cut into triangles
300g pumpkin cut into triangles
2inch fresh ginger, grated
1Tb coconut or olive oil
Sea salt & white pepper
2Tb tamarind pulp
6 dates, chopped
¼ C boiling water
200gm snow peas, ends trimmed & sliced thinly
Handful coriander, washed & roughly chopped
1 red chilli, deseeded & sliced
2Tb sesame seeds, toasted

In a medium bowl mix ginger, pinch of salt, white pepper, and oil.
Add tofu pieces and coat. Allow to marinate while pumpkin cooks.
Boil pumpkin triangles for 15 min, until soft, drain.
Thread Tofu and pumpkin onto skewers.
Fry on griddle or BBQ.

To make the dressing, blitz together tamarind pulp, dates, boiling water and a good pinch of salt in a food processor (hold lid firmly because hot water can spurt). Taste for balance of salt, sweet and sour.

For the salad, mix snow peas, coriander and chilli. Dress with tamarind dressing and serve immediately.
Garnish tofu skewers with sesame seeds.
Serves 4

FACT
Tamarind is a spice that comes from the pod of a tamarind tree. It’s a sticky pulp with a sweet and sour taste, being rather tart.

Roasted beetroot, kale and quinoa salad with horseradish

½ bunch kale, washed, stems removed and sliced
1 bunch baby beetroot, leaves & roots trimmed. Keep small leaves for garnish.
8 sprigs thyme
3 garlic cloves
3 inches horseradish root, store bought may be used but the added vinegar will not be alkaline.
1Tb water
½ lemon
Sea salt & pepper

Cut beetroot in half and drizzle with olive oil and a pinch of salt on baking tray. Roast for ½ hour at 200°c, after 15min add garlic and thyme. Toss together turning beetroot.
Cook quinoa according to pack directions, ratio is often 1cup quinoa to 3 cup water in a saucepan for 15 min. Set aside.

Peel horseradish and roughly chop. Blitz in food processor with 1Tb water. When finely chopped add pinch of salt, 1Tb lemon juice and roasted garlic, squeezed from cloves. Blitz together.

Heat 1Tb oil in a large fry pan on medium heat; add kale and wilt, 2min. Fold through quinoa, season with salt & pepper.
Serve kale mixture, topping with beetroot, beetroot leaves, lemon squeeze and horseradish sauce.

FACT
Beetroot and Horseradish are fabulous together!