The Australian Women\'s Weekly - June 2018

Steam-oven special

a large shallow roasting dish or on oven

trays; season. Roast in a steam-assisted

oven for 6-8 minutes or until broccolini

is tender and kale is wilted, stirring

halfway during cooking.

4 CORIANDER LIME DRESSING

Combine all ingredients in a small bowl;

season to taste.

5 Add broccolini mixture to quinoa;

toss gently to combine. Serve salad

topped with avocado and drizzled

with Coriander Lime Dressing; scatter

with extra coriander leaves and freshly

ground black pepper, if desired.

Princely pear and

fennel salad

SERVES 6 - 8 PREP AND COOK TIME 15 MINUTES

2 (200g) corella pears

2 baby (260g) fennel

4 red radish, sliced thinly

1 small radicchio, leaves torn

2 cups (80g) fi rmly packed

watercress sprigs

3 cups loosely packed (50g) red vein sorrel

¼ cup (60ml) extra virgin olive oil

1 ½ tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 Shave pear, fennel and radish on

a mandolin. Arrange the radicchio,

Queenly quinoa, kale and
coriander salad
SERVES 4 PREP AND COOK TIME30 MINUTES

1 cup (200g) tri-colour quinoa
1 ½cups (375ml) water
450g broccolini, trimmed, halved
crossways
280g kale, stalks removed, torn coarsely
¼cup (50g) pepitas (pumpkin seed kernels)
⅓cup (55g) chopped smoked almonds
2 fresh long green chillies, seeded,
sliced thinly
3 cloves garlic, chopped finely
¼cup (60ml) extra virgin olive oil
1 large (320g) avocado, chopped
CORIANDER LIME DRESSING
1 cup loosely packed fresh coriander
leaves
1 fresh long green chilli, seeded,
sliced finely
¼cup (60ml) extra virgin olive oil
2 tablespoons lime juice

1 Preheat oven to 220°C (200°C fan-
forced).
2 Place quinoa and the water in a small
saucepan; bring to the boil. Reduce
heat to low; simmer, covered, for 10-15
minutes or until tender. Drain; transfer
to a large bowl.
3 Meanwhile, combine broccolini, kale,
pepitas, almonds, chilli, garlic and oil in

watercress, sorrel, pear, fennel and

radish on a platter.

2 Combine the remaining ingredients

in a screw-top jar; shake well. Season

to taste. Just before serving, drizzle

with dressing.

Noble no-knead seeded

spelt bread

MAKES 1 LARGE LOAF PREP AND COOK TIME

1 HOUR (+ PROVING TIME)

4 teaspoons (14g) dried yeast

2 ⅔ cups (660ml) lukewarm water

2 ⅔ cups (400g) wholemeal spelt fl our

¼ cup (50g) pepitas (pumpkin seed kernels)

¼ cup (50g) sunfl ower seeds

1 tablespoon linseeds (fl axseeds)

1 tablespoon sesame seeds

1 tablespoon poppy seeds

2 tablespoons extra virgin olive oil

1 tablespoon honey or maple syrup

1 tablespoon sea salt fl akes, crushed

4 cups (600g) bread fl our

3 teaspoons each pepitas, sunfl ower

seeds, linseeds, sesame and poppy

seeds, extra

2 teaspoons sea salt fl akes, extra

1 Preheat the oven to 40°C Miele

combination steam setting, using the

dough proving setting or steam setting.

2 Place yeast and the water in a large

bowl; whisk until combined. Add spelt

fl our, seeds, oil and honey; mix well until

combined. Add salt and bread fl our; mix

to a sticky dough.

3 Place the bowl into the oven and

prove for about 40 minutes or until the

dough has increased by half its size.

4 Turn dough onto a lightly fl oured

bench, punch down and knead briefl y,

shape into an 18cm round. Line an

oven tray with baking paper; sprinkle

centre with one-third of the combined

extra seeds and salt. Place dough on

top of seeds. Place tray into the oven

and proof for 40 minutes or until dough

is almost doubled in size.

5 Preheat the oven to 220°C Miele

combination steam setting. If the oven

has variable humidity, use 30%.

6 Score the top of loaf with a sharp knife.

Lightly brush loaf with water. Sprinkle

with remaining seeds and salt. Bake for

30 minutes or until bread is browned

and sounds hollow when tapped.

Noble no-knead

seeded spelt bread

Queenly quinoa, kale

and coriander salad

14 The Australian Women’s Weekly | JUNE 2018