TOMATO & POMEGRANATE SALAD
This dish is extremely colourful and tasty. The zingy fresh tomato contrasts with the sweet, juicy bursts of the pomegranate seeds and the explosion of flavour from the fresh herbs. This surprising flavour combination makes the perfect sharing side salad for pasta or would serve as a super-healthy light meal or side for a BBQ. SERVES 4-6 2 slices brown bread 4 tbsp olive oil 1 lemon 1 tsp brown sugar 4 drops Tabasco, optional 400g baby tomatoes 1 small red onion handful fresh parsley handful fresh mint 1 pomegranate or 100g pomegranate seeds 50g pea shoots or other salad greens salt and black pepper Medium frying pan on a low heat
Cut the bread into 1cm cubes. Heat 1 tablespoon of the olive oil in the pan and sauté the bread cubes for 2-3 minutes, tossing regularly until they are browned on all sides. Tip on to a plate and set aside.
Cut the lemon in half and squeeze the juice into a large bowl, catching any pips in your other hand. Stir in the remaining 3 tablespoons of oil and the brown sugar and season with the salt and pepper and Tabasco, if using. Taste and adjust the seasoning if necessary.
Halve the tomatoes, peel and finely slice the red onion, pick the leaves from the parsley and mint and add them all to the bowl. Remove the seeds from the pomegranate by rolling it first to loosen the seeds, then scoring around the middle and prising the two halves apart. Hold the halves over the bowl and tap the bottom of each half firmly with a spoon to release the seeds. Add the salad greens and croutons, toss gently and serve to impressed guests. MAKES 6 6 large baking potatoes 2 tbsp olive oil, plus a little bit extra 1 white onion 1 celery stick 1 medium carrot 2 garlic cloves 3 sprigs fresh rosemary, plus extra to serve 3 sprigs fresh thyme 2 tsp wholegrain mustard 3 tbsp tomato purée 1 tbsp soy sauce 150g chestnut mushrooms 120g cooked puy lentils (homemade or from a packet) 250ml vegetable stock 1½ tbsp dairy-free butter 2 tbsp nutritional yeast 1 tsp chilli flakes, to serve salt and black pepper Preheat the oven to 200C fan (220C/ gas 7) | Baking tray | Deep frying pan on a medium heat
Put the potatoes on the baking tray and prick them with a fork. Drizzle with the 2 tablespoons of olive oil, season with salt and pepper, then rub them all over until completely covered. Put the tray in the hot oven and bake for 45-60 minutes, until soft.
Peel and finely chop the white onion. Trim the leaves and root from the celery, then finely chop. Trim the carrot, peeling it if you like, and finely chop.
Add a little oil to the hot pan. Add the chopped onions, celery and carrots and fry until they start to soften, about 5-10 minutes. Peel and crush the garlic into the pan. Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), finely chop and add to the pan. Season and cook for a further 2-3 minutes. Add the mustard, tomato purée and soy sauce, and stir. Reduce the heat to a light simmer.
Chop the mushrooms very finely and add them to the pan. Add the lentils, stir everything together and cook for 5-7 minutes. Pour in the stock and mix.
When they’re done, take the potatoes out of the oven and let them cool down for a few minutes. Use a sharp knife to cut a round lid off the top of each potato. Scoop out the fluffy middles, leaving at least a 1cm lining all round the insides, and transfer to a bowl. Add the dairy-free butter, nutritional yeast and a pinch of salt and pepper to the bowl and mash.
Fill each potato to the brim with the mushroom mince and top with a large dollop of mashed potato. Put the tray in the oven and bake for 10-15 minutes to get the topping nice and crispy. Take the tray out of the oven. Sprinkle each potato with chilli flakes, the remaining chopped rosemary and some pepper before serving.