FOOD FAST

Sim­ple, quick and easy, stylish meals – max­i­mum im­pact with min­i­mum fuss!

Dish - - CONTENTS - Recipes CLAIRE AL­DOUS Pho­tog­ra­phy and styling SARAH TUCK

Quick and easy meals for max­i­mum im­pact with min­i­mum fuss.

Put these ‘steaks’ on your must-make list! They’re fab topped with any spice mix, and if you use a co­conut yo­ghurt and ve­gan haloumi, you’ve got a de­li­cious ve­gan op­tion. 1 large cau­li­flower ⅓ cup olive oil 2 tea­spoons Mid­dle East­ern spice mix (I used ras el hanout) sea salt ¼ cup olive oil finely grated zest 1 lemon 2 ta­ble­spoons lemon juice 2 cloves gar­lic, crushed 1 ta­ble­spoon whole grain mus­tard

½ red onion, very thinly sliced 1 cup stuffed green olives, quar­tered

⅓ cup cur­rants

½ cup roasted skin-on whole al­monds, roughly chopped

small hand­ful mint leaves, finely shred­ded, plus ex­tra for gar­nish 2 ta­ble­spoons olive oil 200 grams haloumi 1 cup thick plain yo­ghurt Pre­heat the oven to 200°C fan bake.

STEAKS: Trim off the outer leaves of the cau­li­flower then cut into 2cm-thick steaks, cut­ting from the top and through the root, and place on a bak­ing tray. Com­bine the olive oil and spice mix and brush over one side of the cauli steaks. Sea­son with salt. Roast for about 20 min­utes un­til lightly golden but the cau­li­flower still has a lit­tle firm­ness.

SALAD: Whisk the olive oil, lemon zest and juice, gar­lic and mus­tard to­gether in a large bowl and sea­son. Add the onion, olives, cur­rants, al­monds and mint.

HALOUMI CRUMBS: Heat the olive oil in a large sauté pan. Crum­ble in the haloumi and cook un­til golden, stir­ring of­ten. Drain on kitchen tow­els.

TO SERVE : Spread ¼ cup of the yo­ghurt over the base of four plates. Top with the cau­li­flower then spoon over the olive salad. Scat­ter over the haloumi and ex­tra mint. SERVES 4 SERVES 4 Cook’s note: Not all the cau­li­flower will stay in large pieces. Don’t worry; just place it all on the tray and it will still be de­li­cious.

dish.co.nz

CAU­LI­FLOWER STEAKS, GREEN OLIVE AND AL­MOND SALAD WITH HALOUMI CRUMBS (recipe page 103) dish.co.nz

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MEX­I­CAN FISH TACOS WITH AVO­CADO AND JALAPEÑO SAUCE (recipe page 104)

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