Beetroot, cauliflower & quinoa salad
Serves 4 Preparation: 20 minutes Cooking: 60 minutes
400g cauliflower, cut into small florets 800g beetroot, cut into 1cm cubes 6 tablespoons olive oil 2 onions, quartered, finely sliced 1 cup quinoa, cooked as per packet instructions 1 cup/85g walnuts 1 plus teaspoon honey 200g haloumi, halved lengthways, sliced 2 cups kale, finely shredded 1 cup parsley, chopped 2 tablespoons balsamic vinegar 1 teaspoon wholegrain mustard 1 small clove garlic, minced
Preheat the oven to 180 degrees Celsius, and put the cauliflower and beetroot into a roasting pan. Pour over 2 tablespoons olive oil, toss, and bake for 60 minutes or until the cauliflower and beetroot start to colour.
Heat 2 tablespoons of olive oil in a heavy-bottomed frying pan and cook the onion over a medium heat for 20-25 minutes or until caramelised.
Put the walnuts into a frying pan and toast for 8-10 minutes or until golden and toasted. Push the nuts to the side of the frying pan and spoon in 1 tablespoon of the honey, melt, then mix through the walnuts to coat.
In batches, fry the haloumi until golden. In a small jar mix the remaining 2 tablespoons olive oil, balsamic vinegar, teaspoon honey, wholegrain mustard and the garlic. Season with sea salt and freshly ground black pepper, then shake to combine.
In a large bowl combine the roasted vegetables, quinoa, kale and parsley, pour over the dressing then mix well to combine. Divide between four bowls and top with the haloumi and walnuts before serving. 2 teaspoons baking powder
cup peanut butter (I used crunchy) 150ml cream
cup maple syrup (substitute with cup sugar)
1 cups frozen raspberries
Preheat the oven to 180C and grease an ovenproof dish with butter.
Beat 100g of the butter with the sugar until light and fluffy. Add in the eggs, one-by-one, beating well after each addition. Add the vanilla and beat again until combined. Sift in the flour, cacao/ cocoa and the baking powder and mix until just combined (it is quite thick).
In a small bowl combine the peanut butter and cream and, using a fork, mix together until smooth. Scatter the raspberries in the bottom of the greased dish then dollop spoonfuls of the chocolate mixture over the top followed by the peanut butter mixture. Using the back of a spoon, smooth the mixture out so that it fills the dish. As it is thick you won’t get it perfect but it doesn’t matter as the boiling water will even it all out. Put the maple syrup/sugar and remaining 1 tablespoon of butter into a jug, pour over 1 cups boiling water and mix to combine. Pour this mixture over the pudding over the back of a spoon and bake for 25-30 minutes or until cooked through. Recipes, food styling and photography by EmmaBoyd