Womens Health Australia September 2017

Serves 4

“This is one of those
salads that you just can’t
stop eating. The olives and
sultanas give little bursts
of saltiness and sweetness
that keep you coming
back for more. Plus, my
homemade vegan tzatziki
dressing is super tasty!
Cashews give it a creamy
texture without the need
for dairy. Eating [30g
of] nuts daily has been
shown to reduce your
risk of heart disease
by 30-50 per cent.”

X1 cup brown rice
X400g can brown lentils,
drained and rinsed
X1 small cucumber, cut into matchsticks
X1 red capsicum, halved, seeded
and finely sliced
X1 tsp ground cumin
X¼ cup sultanas
X½ cup green Sicilian olives
XHandful of mint leaves

TZATZIKI DRESSING
X½ cup cashews, pre-soaked
XJuice of 1 lemon
X½ tsp salt
X1 garlic clove
X1 tbs extra-virgin olive oil
X1 tbs apple cider vinegar
X1 tbs sesame seeds
X¼ cup finely sliced mint leaves
X1 small cucumber, cut into matchsticks
X1 tsp chilli flakes (optional)

1. Cook the rice according to the packet
   instructions, or use a rice cooker.


2. Transfer cooked rice to a large mixing
   bowl and set aside for 20 mins to cool.


3. When cool, add the lentils, cucumber,
   capsicum, cumin, sultanas and olives and
   toss until all of the ingredients are well
   combined. Sprinkle over the mint leaves.


4. To make the tzatziki dressing, place
   the cashews, lemon juice, salt, garlic,
   oil, vinegar and sesame seeds into
   a blender with ½ cup of water. Blend
   until smooth then transfer to a bowl.
   Stir in the chopped mint and cucumber
   and sprinkle with chilli flakes, if you like.
   Serve the salad topped with a generous
   drizzle of the tzatziki dressing.

DAIRY-FREE

VEGANS

NOTE

This salad

keeps well

for lunch

the next

day. Leftover

dressing can

be kept in the

fridge for

up to four

days. Try

drizzling it

over roasted

vegetables

or falafel, or

serve it as a

dipping sauce

for sweet

potato chips.

1. Preheat the oven to 160°C fan-
   forced (180°C conventional) and line
   a baking tray with baking paper.


2. Place the potato in a saucepan and
   cover with water. Bring to the boil over
   a high heat and cook for 10 mins, or until
   the potato is soft. Remove the pan from
   heat, drain and mash the potatoes with
   a fork until smooth. Add the zucchini,
   yeast and salt and stir until well combined.


3. Take a heaped tablespoon of the
   mixture and mould it into a ball. Press
   your thumb (or the top of the tablespoon)
   into the ball to create a deep cup shape.
   Place a heaped teaspoon of pesto in
   the ‘cup’, then fold over the edges,
   sealing the pesto in the centre of the
   ball. Place on the prepared tray.


4. Repeat with the remaining mixture
   and pesto until you have about 10-12
   balls. Bake for 25-30 mins, or until
   golden and crispy on the outside.


5. Meanwhile, heat the oil in a frying
   pan over a medium heat. Add the
   chopped kale and saute for 3 mins,
   stirring occasionally, until wilted.


6. Divide the croquettes between serving
   plates and serve hot with a side of kale,
   generous dollop of relish and a scattering
   of basil leaves and cherry tomatoes.

Serves 2

“These little pesto-filled

balls of joy make my

tummy very happy. This

is my gluten-free, vegan

ve r s i o n , a n d i t ’s s o t a s t y!

You can even serve these

on a platter at a party.”

X2 large potatoes, cubed

X1 zucchini, grated

X1 tbs nutritional yeast

XPinch salt

X⅓ cup pesto*

X½ tsp extra-virgin olive oil

X100g kale, stems removed and

leaves chopped (about 2 cups)

XTomato relish, to serve*

XSmall handful of basil leaves, to serve

XHandful of halved and quartered

cherry tomatoes, to serve

THIS ONE IS

GREAT FOR

SEPTEMBER 2017 womenshealth.com.au 131