The_Australian_Women_Weekly_Food_Issue_24_2017

3

4

Summer Express

69

4 MOROCCAN VEGETABLE SALAD

PREP TIME 20 MINUTES SERVES 4

Using the shredder attachment on a food processor,

grate 2 raw peeled medium beetroot, 1 bunch red radish,

2 medium zucchini and 1 large carrot; tip vegetables

onto a platter. Wipe food processor bowl clean. Process

⅓ cup extra virgin olive oil, 2 tablespoons pomegranate

molasses, 2 tablespoons lemon juice, ½ teaspoon each

sumac, ground cumin and salt until combined. Drizzle

half the dressing over the vegetables. Drain and rinse

a 400g can of chickpeas; combine with remaining

dressing and 250g halved cherry tomatoes in a medium

bowl. Top salad with chickpea mixture; scatter

with ½ cup lightly packed mint leaves. Serve

salad with pitta crisps.

3 CRUNCHY SUMMER GREENS SALAD

PREP TIME 20 MINUTES SERVES 4

Stir 1 tablespoon olive oil and 2 tablespoons each
sunflower seeds, sesame seeds and pepitas in a small
frying pan over medium heat for 3 minutes or until golden.
Add 2 teaspoons black chia seeds and 1 tablespoon tamari;
stir to combine. Using the shredder attachment on a food
processor, grate 2 medium kohlrabi and 400g brussels
sprouts. Place vegetables in a large bowl. Tear 4 leaves
of purple kale; add to the bowl with ¾ cup loosely packed
flat−leaf parsley leaves. Process ¼ cup extra virgin olive
oil, 2 tablespoons lemon juice, 1 clove crushed garlic and
2 teaspoons dijon mustard; season. Toss vegetables with
dressing; top with seed mixture.