Saturday Magazine – August 10, 2019

58 SATURDAY MAGAZINE

Aldo Zilli

Make the best hour of the working day even better with these delicious, healthy

options that will get you through until teatime...

You can also follow Aldo on Twitter

@AldoZilli or @CasaZilli or find him on

Instagram @aldozill and Facebook.

Book a place on one of Aldo Zilli’s

Italian Cookery Masterclasses by

visiting aldozilli.com

● Recipes taken from The Quick

Roasting Tin: 30 Minute One Dish

Dinners by Rukmini Iyer, £16.99,

Square Peg. To order your copy, call

The Express Bookshop on 01872

562310, send a cheque or postal

order made payable to The Express

Bookshop to The

Express Bookshop,

PO Box 200,

Falmouth, Cornwall

TR11 4WJ, or order

online at express

bookshop.com.

C

iao,

readers.

When

cooking, it can

take time to

get the balance

just right. So when I heard about

this week’s book, The Quick

Roasting Tin: 30 Minute One Dish

Dinners, I was curious to find out

if the recipes did only take half

an hour and still taste delicious.

Many of the ingredients are

kitchen staples, so no need to

scramble to the supermarket for

something you’ve never heard

of. I tried the cinnamon-spiced

aubergines with feta cheese,

olives and herbed bulgur wheat

and sticky soy and honey roasted

salmon with asparagus and sugar

snap peas. I was impressed – and

the dishes did take 30 minutes to

cook. Tag me on Twitter in your

quick and

easy dishes

@AldoZilli.

Compiled by: Octavia Lillywhite

FOOD

Packed lunch with a punch

SERVES: 4

★ 200g Tenderstem

broccoli

★ 125g asparagus

spears

★ 200g sugar snap

peas

★ 200g frozen peas

★ 1 tsp sea salt flakes

★ 1½ tbsp sesame oil

★ 4 salmon fillets

★ ½ tbsp good

soy sauce

★ ½ tbsp honey

★ Quick-cook noodles

or rice, to serve

(optional)

★ Lime juice, to serve

Sticky soy and honey roasted salmon

Make extra for dinner and bring it in for lunch.

1 Preheat the oven to 200°C/gas 6.

2 Put the broccoli in a large bowl, pour over

a kettleful of boiling water, leave to stand for

1 minute, then drain well.

3 Mix the broccoli, asparagus, sugar snaps,

frozen peas, sea salt and 1 tablespoon of

sesame oil in a roasting tin, then put the

salmon fillets around the vegetables. Whisk

the soy, ½ tablespoon of sesame oil and the

honey together and spread over each fillet.

4 Roast for 20-25 minutes until the salmon is

cooked through.

5 Meanwhile, whisk together the ginger, lime

juice, sesame oil and spring onions. Once the

salmon is cooked, pour this dressing over the

vegetables in the tin. Scatter on the chopped

peanuts and chilli. Season to taste with lime

juice and salt and serve hot with rice or noodles.

FOR THE

DRESSING:

★ 6cm fresh

ginger,

grated

★ 1 lime,

juice only

★ 1 tbsp

sesame oil

★ 3 spring

onions, finely

chopped

★ Handful of

peanuts,

roughly

chopped

★ 1 red chilli,

finely sliced