Delicious UK - (03)March 2020

Crunchyredcabbage,
quinoaandavocadosalad
withpeanutpesto
SERVES 4. HANDSON TIME 20 MIN

MAKE

AHEAD

Makethesaladuptothe

endofstep2 a dayahead.

Continue from step 3.

• redcabbage,thickcore
  removed,thenfinelysliced


• Gratedzest2 limes,juice 4 limes


• 20gfreshcoriander


• 10gfreshmint


• 2 tbsptamarisoysauce


• 50gunsaltedpeanuts


• 2.5cmfreshginger,grated


• 1 garlicclove,crushed


• 2 tbsptoastedsesameoil


• 2 tbspgroundnutoil


• 250gpouchcookedquinoa,
  heatedaccordingtothepack
  instructions(check it’s gluten-free
  if needbe)


• 200gedamamebeans,
  defrostedif frozen


• -1redchilli,chopped(to taste)


• 60gbabyleafspinach


• 4 springonions,chopped


• 1 ripe avocado, chopped or sliced

1 Tosstheslicedredcabbagein
a largebowlwiththezestand
juiceof2 limes.Seasonwithsalt
andpepperandsetasidetosoften.
2 Meanwhile,whizztheherbs
(reservesomecorianderleaves),
tamari,mostofthepeanuts,the
ginger,garlic,bothoilsandthejuice
of2 limesina smallfoodprocessor
toa pestoconsistency.(Ifyoudon’t
havea minifoodprocessor,finely
chopbyhand,thenmixina bowl.)
3 Tossthequinoawiththered
cabbage,thentosswiththe
edamamebeans,chilliandmostof
thepeanutpestountilcombined.
4 Toserve,tosswiththespinach,
springonionsandavocado,then
sprinklewiththereservedcoriander
andpeanutsanddrizzle with the rest
ofthepeanutpesto.
PERSERVING482kcals,29.5gfat
(5gsaturated),16.3gprotein,
33.1gcarbs(7.8g sugars), 1.8g salt,
9.6g fibre

Roastsweetpotato,spiced

chickpeaandfetasalad

withtahinidressing

SERVES4.HANDSONTIME 15 MIN,

OVEN TIME 35 MIN

MAKE

AHEAD

Roastthesweetpotatoand

harissachickpeastheday

before,thenchillseparately.

Toss everything together to serve.

• 3 sweetpotatoes,peeled and cut
  intobite-sizechunks


• 3 tbspoliveoil,plusextratodrizzle


• 2 tspza’atarortspdried oregano


• 1 redonion,sliced


• Juice2 lemons


• 400gtinchickpeas, drained and
  rinsed


• 1 tsproseharissa(welikeBelazu)


• cucumber,halvedlengthways,
  deseeded,thencutintochunks


• 20gfreshflatleafparsley,chopped


• 15gfreshmint,roughlychopped


• 15gfreshdill,roughlychopped


• 100gfeta,cutintochunks


• 4 tbspgreekyogurt


• 1 tbsp tahini

1 Heattheovento200°C/180°Cfan/

gas6.Arrangethesweetpotato

chunksina singlelayerina large

bakingtray,seasonwithsaltand

pepper,drizzlewitholiveoil,then

sprinklewithza’atar/oregano.Toss

tocoat,thenroastfor 25 minutes.

Puttheredonionina bowlwith

somesaltandthejuiceof1 lemon,

thenleavetoquick-pickle.

2 Meanwhile,ina bowl,tossthe

chickpeaswiththeharissaand1 tsp

oftheoil.After 25 minutes,remove

thetrayfromtheovenandpushthe

sweetpotatotooneside.Addthe

chickpeastothetray,thenroastfor

10 minutesmore(seeMakeAhead).

3 Tossthesweetpotato,chickpeas,

cucumberandherbsina large

saladbowl(orona platter),then

scatteroverthefeta.Drainthered

onions,thenscatteroverthetop.

4 Ina bowl,mixtheyogurtwiththe

tahiniandremaininglemonjuice

andoil,thenseasonwithsaltand

pepper.Servethedressingtossed

with the salad or on the side.

PERSERVING463kcals,19.5gfat

(6.3gsaturated),14.2gprotein,

51.2gcarbs(14.6g sugars), 0.9g salt,

13.3g fibre

Lentil,broccoliandegg

saladwithcrunchyseeds

SERVES 4. HANDSON TIME 20 MIN

• 4 mediumfree-rangeeggs


• 200gtenderstembroccoli, larger
  spearshalved


• 3 tbspmixedseeds


• 1 tbsphoney, plus an extra
  squeeze


• 1 tbsptamarisoysauce


• 3 tbspoliveoil


• Juice1 lemon


• 250gpouchready-cooked
  puylentils


• 60gbagbabykale


• 1 largeripeavocado,sliced


• A few fresh basil leaves, chopped

1 Puttheeggsina panofcoldwater,

bringuptoa simmer,thencookfor 6

minutes(they’llbedonewithslightly

fudgyyolks).Coolundercoldrunning

water,thenpeelandcutinhalf.

2 Meanwhile,heata secondpanwith

a steamerbasketinside,addthe

broccoli,thensteamfor3-4minutes

untilstillfirmtothebite.Drainand

refreshundercoldrunningwater.

3 Puttheseedsina smallnon-stick

fryingpanandtoastovera medium

heatfora fewminutes.Add1 tbsp

honeyalongwiththetamariand

cookfora further 1-2 minutes. Set

asidetocool.

4 Puttheoliveoil,lemonjuiceand

a squeezeofhoneyina jamjarwith

saltandpepperandtspwater,

thenshakeuntilwellcombined.

5 Heatthelentilsaccordingtothe

packinstructions,thenmixthemin

a largebowlwiththekale,avocado,

broccoliandmostofthedressing.

Arrangethehalvedeggsontop,then

scatterovertheseeds.Drizzlewith

theremainingdressing,thenscatter

overa fewbasilleavestoserve.

PERSERVING419kcals,26.7gfat

(5gsaturated),20.6gprotein,

19.8gcarbs(6.1g sugars), 0.8g salt,

9g fibre

NEXT

MONTH

Howtomake

a heroofveg,

by Annie Rigg

deliciousmagazine.co.uk 115

your health.