01\ CRUNCHY Kale A lemon, or cavolo juice KALE nero, and PESTO zest 250g Fresh herbs, bunch Hazel­nuts, 100g, toasted Parme­san or ma­ture ched­dar, 50g Sea salt, 1tbsp Olive oil or rape­seed oil, 100ml WASTE NOT, WANT MORE 02\ BROC­COLI STALK CHIPS Broc­coli, f

Re­pur­pose ex­cess fruit and veg as gourmet treats and you’ll eat well while be­ing kind to your bank ac­count – and the planet. Ni­cholas Balfe from sea­sonal res­tau­rant Salon has your menu sorted

Men's Health (UK) - - Ethical Eating -


1/ If you have half a bag

of wilted leaves at the back of your fridge, don’t dis­card it. Balfe favours kale, but other greens will work, too. Zest and squeeze a lemon – the left­overs from your last party will do – and tip all of the in­gre­di­ents into a blender ex­cept the oil.

2/ Blitz, now adding the oil

grad­u­ally un­til it’s well mixed. The ex­tra fats help you to ab­sorb the greens’ im­mu­nity-sup­port­ing carotenoids, but this pesto works just as well with­out the cheese, too.


1/ “The stalk is my favourite bit of the veg­etable,” says Balfe. “I see it as a cook’s treat, the plant equiv­a­lent of a chicken oys­ter.” Cut the stalks – rich in vi­ta­min C and fo­late – into chip-shaped chunks, then sea­son. Driz­zle on some oil. 2/ Ei­ther bake them in a 180°C oven for around 15 min­utes or, weather per­mit­ting, grill them on a bar­be­cue. Serve pip­ing hot with a dip such as hou­mous or lab­neh.


1/ Mas­sage salt into the leaves, then trans­fer to a bowl with brine. Weigh down with a plate and leave at room tem­per­a­ture for 48 hours.

2/ Blend to­gether the ap­ple, gin­ger, gar­lic, chilli and sauce, then mix into the leaves, along with the car­rot and onion. Leave in a jar for up to six days be­fore re­frig­er­at­ing. “It makes an ideal condi­ment for rich meats, oily fish and cheese,” says Balfe. METHOD

1/ Dig out your squashy,

over-ripe berries and toma­toes. Mash with a fork, then place in a saucepan with the other in­gre­di­ents (choose your own herbs and spices, if you like) and bring to a boil. Sim­mer for 15 min­utes.

2/ Once it has thick­ened,

al­low to cool, then strain into a ster­ilised jar for an an­tiox­i­dant-rich dress­ing. “It will keep al­most in­def­i­nitely in the fridge,” says Balfe.

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