NO 1 BESTSELLER NATURAL BORN FEEDER ROZ PURCELL WHOLE FOODS WHOLE LIFE

Transcription

1 NO 1 BESTSELLER NATURAL BORN FEEDER WHOLE FOODS WHOLE LIFE ROZ PURCELL

2 085 I m not much of a fan of stereotypical salads. These are definitely more energising, comforting bowls that won t 39 leave you feeling hungry or unsatisfied. SALADS Here s a little tip: any time you re cooking quinoa for another dish, make some extra or even make a double batch so that you can use the leftovers in salads. Or if you roast a whole chicken, shred the leftover meat and add some to salads for an extra protein hit. 39

3 086 QUINOA SALAD WITH BROCCOLI, FETA AND HAZELNUTS This is my favourite salad. I like to make a big batch to have for lunch throughout the week just keep the dressing separate. I sometimes add some shredded roast chicken for extra protein. I often make this salad during my cooking demos and it s always a big hit, especially the dressing, which I also use as a vegetable dip or to liven up plain dishes. SERVES 4 260g quinoa 100g red split lentils 100g raw hazelnuts 50g mix of pumpkin and sunflower seeds 8 cherry tomatoes, halved 1 red onion, finely chopped ½ small head of broccoli, chopped ½ large cucumber, cut into cubes 75g feta cheese, cut into cubes DRESSING: juice of 1 lemon 2 tbsp light tahini 2 tbsp apple cider vinegar 1 tbsp honey or maple syrup 1 level tbsp Dijon mustard 2 tsp tamari or soya sauce 1 tsp sea salt G 25g fresh flat-leaf parsley, chopped

4 087

5 088 Rinse the quinoa under cold running water to get rid of its bitter coating. Place the quinoa in a saucepan and pour in 750ml water. Cover the saucepan and bring to the boil, then reduce the heat and simmer for minutes, until the germ has separated from the seed. Tip into a colander to drain off any excess water, then set aside and allow it to cool (I keep it covered while it s cooling, which helps it to fluff up). Put the lentils and 250ml water into a separate small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the lentils have softened but haven t turned to mush. Remove from the heat, strain and set aside to cool completely. To toast the hazelnuts, preheat the oven to 200 C. Put them on a baking tray and toast them in the oven for minutes, until the skins have started to loosen. Remove the hazelnut skins using the roast-and-rub method: tip the warm nuts into a slightly dampened kitchen towel, fold up the sides and rub the skins off using the towel. To toast the pumpkin and sunflower seeds, spread them over a baking tray and toast them in the oven along with the hazelnuts for a few minutes, until they start to turn golden. Tip the seeds out of the tray and set them aside. When the quinoa and lentils are cool, place them in a large mixing bowl with the remaining salad ingredients, including the toasted hazelnuts and seeds. Use a fork to toss everything together. In a separate small bowl, whisk together all the dressing ingredients until smooth. Drizzle most of the dressing over the salad and toss to combine. Divide the salad between shallow bowls or plates and drizzle the rest of the dressing on top.

6 089 QUINOA COMFORT BOWL This salad is one of my favourite combinations of textures and flavours. It will keep you full for ages. SERVES 2 1 golden or regular beetroot, peeled and cut into bite-sized cubes ½ medium sweet potato, peeled and cut into bitesized cubes 1 tbsp rapeseed oil sea salt and freshly ground black pepper 15g shelled pistachio nuts 40g leftover cooked quinoa 2 small radishes, sliced 6 fresh mint leaves, shredded ¼ pomegranate, seeds only Preheat the oven to 200 C. Line a baking tray with tin foil. Place the beetroot and sweet potato cubes on the lined tray. Drizzle with the rapeseed oil and season with some salt and pepper. Cook for minutes, until the vegetables are soft and golden. Let them cool a little before you add them to the other salad ingredients. To toast the pistachios, reduce the oven temperature to 180 C. Spread out the nuts on a baking tray in a single layer. Put them in the oven for just a few minutes, until they start to brown. Tip the nuts out of the tray and set aside. Combine the roasted beetroot and sweet potato with the cooked quinoa, radishes, mint, pomegranate seeds and toasted pistachios in a large mixing bowl. In a separate small bowl, whisk together the lemon juice, olive oil and cumin and drizzle this dressing over the salad, tossing to combine. juice of 1 lemon 1 tbsp olive oil 1 tsp ground cumin G V D

7 090

8 091 PSYCHEDELIC SALAD During the hotter months, I challenge myself to eat one raw meal a day. It definitely boosts my energy levels and pushes me to make dishes that taste and look the best they can. SERVES 2 50g frozen edamame beans 20g pumpkin seeds 2 carrots 1 courgette 1 beetroot, peeled ¼ head of red cabbage, cored and shredded ½ pomegranate, seeds only 1 ear of fresh corn on the cob TAHINI DRESSING: juice of 1 lemon 3 tbsp water 2 tbsp light tahini 2 tbsp apple cider vinegar 1 tsp cayenne pepper First cook the edamame beans. Bring a small pan of water to a boil. Add the edamame beans and boil them for 2 3 minutes to blanch them. Drain and refresh under cold running water to stop them cooking and to keep their bright green colour. To toast the pumpkin seeds, heat a heavy-based, dry frying pan over a medium heat. Add the pumpkin seeds and cook, stirring, for 4 5 minutes, just until they start to turn golden. Tip the seeds out of the pan and set aside. Using a spiraliser or julienne peeler, make vegetable noodles from the carrots, courgette and beetroot. Put the vegetable noodles in a large mixing bowl with the cooked edamame beans, toasted pumpkin seeds, shredded cabbage and pomegranate seeds. Cut the corn off the cob using a sharp knife and add the raw kernels (yes, raw!) to the rest of the ingredients and mix everything together. To make the tahini dressing, simply put all the ingredients into a mug or small bowl and whisk them together with a fork. Drizzle the salad with the tahini dressing and serve straight away. pinch of sea salt G V D

9 092 SPINACH, AVOCADO AND ORANGE SALAD WITH CHICKPEA CROUTONS The perfect salad for your summer get-togethers. SERVES 2 100g baby spinach 2 oranges, peeled and segmented 1 ripe avocado, peeled, stoned and sliced 80g crunchy baked chickpeas (page 194) To make the dressing, simply whisk all the ingredients together. Toss together the spinach leaves, orange segments and avocado in a bowl. Pour over the dressing and toss again to combine, then scatter over the chickpea croutons. DRESSING: juice of ½ lemon 3 tbsp orange juice 2 tbsp extra virgin olive oil or nut oil 1 tsp ground cumin sea salt and freshly ground black pepper G V D

10 093 TABBOULEH WITH AUBERGINE, AVOCADO AND POMEGRANATE I love traditional tabbouleh, but I felt it needed to be taken up a notch. This version is an explosion of textures and flavours. SERVES 2 1 aubergine, sliced into 2cm-thick discs 20g flaked or whole almonds, toasted 100g bulgur wheat 300ml water pinch of sea salt ½ ripe avocado, peeled, stoned and diced ¼ pomegranate, seeds only 15g fresh coriander, chopped 10g fresh mint leaves, shredded 3 tbsp raisins or dried cranberries 2 tbsp hemp seeds Preheat the oven to 200 C. Place the aubergine slices on a baking tray and cook them in the oven for 35 minutes, until softened and browned. Allow to cool slightly. Spread out the almonds on a separate baking tray and place in the oven for 10 minutes if you re using whole almonds or 4 5 minutes for flaked, tossing halfway through, until they are evenly browned. Set aside to cool. Place the bulgur in a heatproof mixing bowl. Boil the water in a kettle, but only pour in just enough water to cover the bulgur. Stir in the salt, then cover the bowl with cling film and let it stand for 20 minutes. Drain off any excess water and put the bulgur in a large bowl, fluffing it up with a fork. Mix all the remaining ingredients except the lemon juice and oil with the bulgur, including the cooled aubergine. Transfer to two wide, shallow bowls and serve with a drizzle of lemon juice and a good-quality olive oil. juice of ½ lemon 1 ½ tbsp extra virgin olive oil V D

11 094

12 095