Friday - - Recipe Cards -

Prep time overnight Serves 4 FOR THE HARISSA DRESS­ING 1 cup packed co­rian­der 1/2 tsp cumin pow­der 1/2 tsp co­rian­der pow­der 1 green chilli, chopped 1 gar­lic clove, chopped 1 tbsp red grape vine­gar 1 lime, zest and juice of 4 tbsp ex­tra vir­gin olive oil FOR THE SALAD 300g mung bean sprouts, or mung beans that have been soaked overnight and steamed un­til al dente 100g canned chick­peas, drained and rinsed 100g red lentils, boiled un­til cooked 100g canned kid­ney beans, drained and rinsed 1/2 cu­cum­ber, chopped 1/2 red onion, chopped 1 plum tomato, seeded and chopped 1/2 red pep­per, chopped 1/2 yel­low pep­per, chopped To make the dress­ing, place all the in­gre­di­ents in a blender and whiz to com­bine. Pour into a ma­son jar or bot­tle with a se­cure lid. Shake be­fore use*. To as­sem­ble the salad, place all the in­gre­di­ents in a bowl. Sea­son with salt and freshly ground black pep­per. Driz­zle some dress­ing over and toss the salad un­til well com­bined. Toss the salad again when ready to serve. *The dress­ing can be stored in the fridge for up to 2 weeks.

QUINOA WITH PIS­TA­CHIOS & POME­GRAN­ATE SEEDS 80g chopped pis­ta­chios Seeds of 1 pome­gran­ate Add the quinoa, salt and wa­ter to a pan and bring to the boil. Cover and sim­mer gen­tly un­til the quinoa ab­sorbs all the wa­ter, about 10-15 min­utes. Re­move from the heat and set aside for 5 min­utes. Trans­fer the quinoa to a large bowl and fluff with a fork to help it cool more quickly. Mean­while, mix to­gether the diced onion and lime juice and set aside. Mix the yel­low lentils, red and yel­low pep­pers, toma­toes, jalapeño, herbs and oil in a serv­ing large bowl. When the quinoa has cooled, add it to the salad along with the onion-lime juice mix. Check sea­son­ing, and add more olive oil or lime juice, if re­quired. Sprin­kle with sun­flower seeds, pis­ta­chios and pome­gran­ate seeds and serve im­me­di­ately. Prep time 15 mins Cook­ing time 10 mins Serves 4 FOR THE BASIL AND HAZEL­NUT PESTO 2 bunches fresh basil leaves, packed 60g hazel­nuts 3 medium-sized gar­lic cloves, minced 100g freshly grated Parme­san 4 tbsp ex­tra vir­gin olive oil FOR THE SALAD 4 cups pasta in any shape, cooked ac­cord­ing to pack­age in­struc­tions and cooled 10 green olives

THREE BEANS WITH BU­RATTA Prep time 15 mins Chill­ing time 1 hour Serves 4 400g canned white beans, drained and rinsed 400g canned kid­ney beans, drained and rinsed 400g fava beans, rinsed and drained 2 cel­ery stalks, finely chopped 1/2 red onion, finely chopped 1/2 bunch fresh flat-leaf pars­ley, finely chopped 1 tbsp finely chopped rose­mary 100g slow roasted or sun­dried toma­toes, chopped FOR THE DRESS­ING 1/3 cup ap­ple cider vine­gar 1 tbsp honey 4 tbsp olive oil 1 1/2 tsp salt 1/4 tsp black pep­per 1 red chilli, thinly sliced 300g bur­rata cheese, torn into chunks In a large bowl, mix the beans, cel­ery, onion, pars­ley, rose­mary and slow-roasted or sun­dried toma­toes to­gether. In a small bowl, pre­pare the dress­ing by whisk­ing the vine­gar, honey, olive oil, salt and pep­per to­gether. Add the dress­ing to the salad and toss to coat. Cover the bowl and re­frig­er­ate for at least an hour, al­low­ing the beans to soak up the flavours from the dress­ing. Serve topped with sliced chilli and the bur­rata.

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