Men's Health - UK (2019-07)

MEN’S HEALTH 77

SERVES 4

A cauliflower, sliced

Spanish onion, ½, sliced

Cajun spice, to taste

Quinoa, 250g

An ear of corn

Limes, 2, juice and zest

Coriander, large pinch,

chopped

Beetroot houmous, 300g

Cooked beetroots, 8

Mangetout, 200g

Garden peas, 200g

Free-range eggs, 4,

poached

Rustic sourdough,

4 slices, toasted

METHOD

Bland ingredients make

for drab salads. “We base

our recipes on seasonal, local

produce,” says chef Tasos

Gaitanos. “It’s a natural way

to add more flavour.” First,

prep the cauliflower: it’s

packed full of glucosinolates,

which will bolster your liver’s

defences after you’ve made

a few too many pub-garden

stop-offs. Pop it on a tray

with the onion, then sprinkle

liberally with Cajun spice.

Drizzle with oil and bake it

at 180°C for 18 minutes.

While the cauli cooks, prep

the quinoa mix. Boil your corn,

char it on a hot griddle pan,

then scrape off the kernels.

Cook the quinoa as per pack

instructions, then combine

with the corn, lime juice and

coriander in a bowl.

Plate up as follows: use the

houmous as the creamy base,

then add the cauli, followed

by the quinoa mix and veg.

If a stressful week has your

hackles raised, the double

01

CAJUN

CAULI,

EGG AND

TOAST
Transform your post-work
plate of vegetables into
a decadent meal worth
savouring. This colourful
feast from the team at rustic
eatery Brother Marcus sorts
out your five a day in one hit

beetroot hit will help to lower

your blood pressure. Top

each plate with a runny

poached egg and serve with

a slice of sourdough. “Liven

it up with wild garlic, if you

like,” says Gaitanos. “It’s still

in season and complements

this dish perfectly.”

Spoon on extra

PEAS: their

vitamin K boosts

fat loss