MUNG BEANS & LENTILS WITH HARISSA DRESSING
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.