Veggie Magazine March_2019

1 Heat the olive oil in saucepan over
a low heat and sauté the onion until
soft. Add the garlic, ginger, turmeric
and chillies and sauté for a further
three minutes.
2 Stir in the chopped tomatoes and
tomato purée and simmer for 10
minutes, then add the lentils, lemon
juice, lemon balm, coriander and
garlic chives.
3 Once the lentils are warmed
through, serve with rice and
warm flatbread.

Spring Fennel, Radicchio,
Caper & Pine Nut Salad
Per serving: 178 cals | 16.2g fat

After a long winter of soups
and slow-cooked meals, the
fresh crunch of this spring
salad is very welcome.

Serves 8
Ready in 20 mins

2 large fennel bulbs, finely sliced
1 celery heart with leaves,
finely sliced
15g flat-leaf parsley, finely sliced
15g dill, chopped
1 head of radicchio, torn into
small pieces
100g baby capers, rinsed and
squeezed dry
80g pine nuts, toasted
100g vegetarian Parmesan-
style cheese, shaved
edible flowers, to garnish
(optional)

For the dressing:
2 tsp Dijon mustard
juice of 1 lemon
1 tbsp apple cider vinegar
1 tsp pomegranate molasses
1 garlic clove, crushed
100ml extra virgin olive oil

1 Place all the sliced ingredients
in a large salad bowl with
the chopped herbs and torn
radicchio. Season with salt and
pepper. Mix well and arrange
on a platter.
2 Creatively top with capers,
pine nuts and the Parmesan-style
cheese. To make the dressing,
put all the ingredients in a jar and
shake until emulsified. Season
with salt and pepper, then evenly
pour over the salad and serve.
3 For an extra special look,
garnish with edible flowers.

EAT WELL

WATCH YOUR

WASTE

MAKE YOUR OWN COMPOST

If everyone composted at home, we

could save tens of thousands of tonnes

of food and organics from going to

landfill. Composting can be as basic or

as scientific as you like. In simple terms,

if you have food scraps and a little space,

you still can make beautiful compost for

your garden, even if you live in a small

home or apartment.

What you will need:

15-25 litre bucket with a lid

drill with a 6-8 mm drill bit

grass clippings and old leaves

food scraps

soil or newspaper

1 It’s important to get air flow into your

compost system, so you will need to

drill 10-12 holes in the lid of the bucket

and about 20 random holes around the

outside of the bucket.

2 Put some grass clippings and old

leaves in the base of your bucket.

Layer on other organic matter such

as old fruit and veggies. Add some

more grass clippings, then a handful

of soil or even newspaper. Don’t fill

the bucket more than two-thirds full.

3 You will want to dampen all the

organic matter in your bucket.

Don’t soak it – just water it enough

to make it damp.

4 Place the lid on tightly and then

tip the bucket on its side and roll it

around to mix the contents.

5 Store your compost bucket in

your veggie patch, outside your

back door or in your shed. Give it

a roll every day to help the organic

matter break down.

6 After about two weeks, open the

lid and have a look. You should have

beautiful, rich compost for your garden.

If the organic matter is not broken

down yet, it may be a little dry. Add

some more water, put the lid on and

give it another week before spreading

over your veggie garden.

BOOKSHELF

Recipes taken

from The Farm

Community

by Emma and

Tom Lane,

(Hardie Grant)

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