The_Australian_Women_Weekly_Food_Issue_24_2017

Weeknight Vegetarian

CARROT & CHICKPEA

SALAD WITH HARISSA

GOAT’S CURD

PREP + COOK TIME 15 MINUTES SERVES 4

2 tablespoons garlic oil
2 tablespoons lemon juice
2 teaspoons honey
400g carrots, shredded
(see cook’s notes, below)
2 x 425g cans chickpeas, drained,
rinsed
1 small red onion (100g), sliced thinly
½ cup (80g) sultanas
½ cup (70g) flaked almonds, roasted
1 cup fresh mint leaves
200g goat’s curd
3 teaspoons harissa paste
2 wholemeal lebanese breads, warmed
1 medium lemon (140g), cut into
wedges

1 Whisk oil, juice and honey in
a large bowl. Add carrot, chickpeas,
red onion, sultanas, almonds and mint;
toss to combine. Season to taste.
2 Combine curd and harissa in
asmallbowl.
3 Top salad with curd mixture.
Serve with bread and lemon wedges.

SRILANKANPOTATO

&PEACURRY

PREP + COOK TIME 45 MINUTES SERVES 4

4 medium potatoes (800g),

chopped coarsely

¼ cup (60g) ghee

1 medium brown onion (150g),

sliced thinly

4 cloves garlic, chopped finely

2½ tablespoons finely chopped

fresh ginger

2 sprigs fresh curry leaves

1 tablespoon mild curry powder

1½ teaspoons brown mustard seeds

½ teaspoon ground turmeric

2 fresh long green chillies, sliced thinly

400g can chickpeas, drained, rinsed

1 cup (120g) frozen peas

½ cup (125ml) water

½ teaspoon finely grated lime rind,

plus lime halves, to serve

1 tablespoon lime juice

4 free−range eggs

2 green onions, sliced thinly

1 cup fresh coriander leaves

1 Place potato in a large saucepan

with enough water to just cover; bring

to the boil. Boil over medium heat for

15 minutes or until tender; drain.

2 Heat 2 tablespoons of the ghee in

a large frying pan over medium heat;

cook onion, stirring, for 5 minutes or

until softened. Add garlic, ginger, curry

leaves, curry powder, seeds, turmeric

and half the chilli; cook, stirring, for

1 minute or until fragrant.

3 Add potato, chickpeas, peas and

the water; bring to the boil. Reduce

heat; simmer for 3 minutes or until

peas are tender. Stir in rind and juice;

season to taste.

4 Heat remaining ghee in a large

frying pan over medium−high heat;

cook eggs for 2 minutes or until

the whites are set.

5 Serve potato curry topped with

fried egg, green onion, coriander

and remaining chilli.

GREEN QUINOA

WITH SESAME EGGS

PREP + COOK TIME 25 MINUTES SERVES 2

1 cup (250g) vegetable stock

½ cup (100g) white quinoa, rinsed

4 eggs, at room temperature

2 teaspoons coconut oil

1 small clove garlic, crushed

1 fresh small red chilli, sliced thinly

2 cups (80g) thinly sliced kale

(see tips, right)

2 cups (90g) firmly packed, thinly

sliced silverbeet (see tips)

1 tablespoon lemon juice

¼ cup finely chopped fresh

flat−leaf parsley

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

1 teaspoon sea salt flakes

1 Place stock and quinoa in a

medium saucepan; bring to the boil.

Reduce heat to low−medium; simmer

gently for 15 minutes or until most

of the stock is absorbed. Remove

from heat; cover, stand for 5 minutes.

2 Meanwhile, cook eggs in a small

saucepan of boiling water for

5 minutes. Remove immediately

from boiling water; cool under

running cold water for 30 seconds.

3 Heat coconut oil in a medium

saucepan over medium heat. Add

garlic and chilli; cook stirring, for

2 minutes or until fragrant. Add kale

and silverbeet; stir until wilted.

Add the cooked quinoa and juice;

season to taste.

4 Combine parsley, both sesame

seeds and salt in a small bowl. Peel

eggs; roll in parsley mixture.

5 Serve quinoa topped with eggs.

COOK’S

NOTES

CARROT & CHICKPEA SALAD

WITH HARISSA GOAT’S CURD

We used a julienne peeler

to easily shred the carrot

into long, thin strips.

They’re available from

kitchenware shops and

most major supermarkets.

Harissa is a hot paste;

there are many different

brands available on the

market, and the strengths

vary enormously.

84 AWW FOOD • ISSUE TWENTY FOUR