Vege out

How to make get­ting your quota of five-plus a day a tasty ex­pe­ri­ence – try these easy recipes us­ing fresh as pro­duce, says NZ House & Gar­den Food Edi­tor Sally But­ters.

The Dominion Post - Your Weekend (Dominion Post) - - Weekend Kitchen -


This sim­ple mix­ture takes min­utes to whip up and makes a great snack with fresh veg­eta­bles or pita crisps for dip­ping, or you can make it thicker to use as a tasty spread in a salad sand­wich.

3 ta­ble­spoons olive oil, plus ex­tra as re­quired 3 cloves gar­lic, chopped 1 hand­ful kale leaves, chopped 400g can can­nellini beans, drained and rinsed 2 ta­ble­spoons Di­jon mustard ½ lemon, juiced

Heat oil in a small pan over a medium to low heat and gen­tly saute gar­lic for a few min­utes. Add chopped kale and cook un­til wilted. Trans­fer to a food pro­ces­sor.

Add beans, mustard and lemon juice and pulse to com­bine, adding enough ex­tra olive oil to make a spread­able dip. Sea­son to taste.

Us­ing a vege peeler, re­move a half-dozen nar­row strips of green cu­cum­ber skin and set aside to use as gar­nish.

Halve cu­cum­bers length­ways and scoop out the seeds. Roughly chop the flesh and place in a food pro­ces­sor or blender with the av­o­cado flesh, yo­ghurt, herbs, lime juice and chilli (re­move seeds and mem­branes for a milder flavour). Pulse to com­bine.

Add co­conut wa­ter, sea­son with flaky sea salt and process un­til smooth. Chill soup be­fore serv­ing, gar­nished with strips of cu­cum­ber and dill sprigs.

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