Veggie Magazine March_2019

It’s done when all your halloumi
is nicely browned. This should
take about five minutes, so when
it’s done you’ll be ready to drain
your pasta.
5 Transfer the spaghetti into the pan
and swirl it about to mop up every
little bit of sauce. Working quickly,
dress the rocket with the lime juice,
then add the pasta to the bowl and
give the whole lot a toss. Then serve
straight away.

BOOKSHELF

Recipes extracted from

Special Guest by Annabel

Crabb and Wendy Bell

(Murdoch Books, £20).

Photography by Rob Palmer.

Grilled Vegetable and

Ricotta Stack

Per serving: 768cals | 54.8g fat

Serves 2

Ready in 25 mins

For the salad jars:

8 baby heirloom carrots, scrubbed

1 small aubergine, peeled and

cut into thin slices

2 yellow peppers, cored, seeded,

and cut into sections

2 red peppers, cored, seeded,

and cut into sections

2 small red onions,

cut into wedges

3 tbsp olive oil

400g tinned chickpeas, drained

1½ tbsp white sesame seeds

2½ tsp dukkah spice mix

1 tsp smoked paprika

1 large handful beetroot leaves

1 handful mint leaves

120g ricotta cheese (optional)

salt

freshly ground black pepper

For the dressing:

2 tbsp white balsamic vinegar

½ tsp honey

3 tbsp extra virgin olive oil

1 For the salad jars: parboil the

carrots in a large saucepan of

salted, boiling water until just

tender to the tip of a knife,

about 5-7 minutes. Drain well

and rinse under cold water.

2 Preheat the grill to hot. Toss

the carrots, aubergine, peppers,

and red onion with two

tablespoons of olive oil and

some salt and pepper to taste.

3 Spread out on a baking tray

and grill until lightly charred all

over, turning occasionally, about

6-8 minutes; some vegetables

will be ready before others, so

remove accordingly.

4 In the meantime, heat the

remaining one tablespoon of olive

oil in a sauté pan set over a medium

heat, until hot. Add the chickpeas,

sesame seeds, dukkah spice mix,

and paprika.

5 Fry for 3-4 minutes until the

chickpeas are starting to crisp.

Remove from the heat and

season with salt and pepper.

6 Remove any remaining

vegetables from the grill when ready.

7 For the dressing: whisk together

the vinegar and honey with a pinch

of salt and pepper in a small mixing

bowl. Gradually whisk in the olive oil

until the dressing is emulsified.

8 Divide the grilled vegetables,

most of the beetroot leaves, most

of the mint leaves, and most of the

chickpeas between two serving jars.

9 Spoon over the dressing, cover

with lids, and shake well for

5-10 seconds.

10 Top the salad jars with ricotta

(if using) and the remaining

beetroot leaves, mint leaves,

and chickpeas before serving.

Recipe courtesy of stockfood.co.uk

Cook the

COVER

Gri

l^ ed^ Vegetabl

e

and

Ricot^ a^ Stac

k