Warm Veg Salad

{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }

{ INGREDIENTS }

SALAD

800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon 
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked) 

 

DRESSING

3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan 
½ tsp Pure Maple syrup
½ tsp Salt

{ METHOD }

Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.

Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency. 

Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.

Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy! 

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
+ Serves 4 +
Macadamia Chicken With Green Pea And Broccoli Mint Smash

Macadamia Chicken With Green Pea And Broccoli Mint Smash

MACADAMIA CHICKEN WITH GREEN PEA AND BROCCOLI MINT SMASH { THIS ONE IS SURE TO BECOME A FAMILY FAVOURITE. THE CRUNCHY NUT AND SEED TOPPING IS DIVINE WITH THE CHICKEN, BUT THE REAL WINNER IS THE SMASH. EVEN THE KIDS ASK FOR EXTRA VEGGIES WHEN I SERVE THEM THIS WAY! BIGGER EATERS CAN SIMPLY TAKE TWO PIECES OF CHICKEN (WITH EACH PIECE COUNTING AS 1 PROTEIN BLOCK AND 1 FAT BLOCK). YOU COULD FURTHER BOOST THE PLANT CONTENT BY ADDING STEAMED LEAFY GREENS OR A SIMPLE GREEN LEAF SALAD. } Contributor: Dr Joanna McMillan { INGREDIENTS } 2 rosemary sprigs, leaves picked 1 garlic clove Grated zest of 1/2 lemon 2 teaspoons ground coriander 1 teaspoon ground cumin 1 tablespoon tarragon, finely chopped 200 g (7 oz/1 head) broccoli, chopped 140 g (5 oz/1 cup) frozen peas 2 handfuls mint, leaves roughly chopped 6 basil leaves, finely shredded Freshly ground black pepper 2 tablespoons grated parmesan cheese 2 x 200 g (7 oz) skinless chicken breast fillets 40 g (11/2 oz) goat’s cheese (or labne) 400 g (14 oz) small potatoes in their skins (chat or kipfler are ideal) 1 tablespoon extra virgin olive oil (see note) 40 g (11/2 oz/1/4 cup) raw macadamia nuts 30 g (1 oz) raw almonds 2 tablespoons sunflower seeds 2 tablespoons sesame seeds 1 teaspoon chia seeds Pinch of salt flakes { METHOD } Preheat the oven to fan-forced 180°C (350°F/Gas 4). Line a baking tray with baking paper. Cut the potatoes in half, toss them in a bowl with the extra virgin olive oil and spread out on the prepared baking tray. Roast for 30–40 minutes until a lovely golden colour. Using a food processor or Vitamix, use the pulse setting to gently grind the nuts, seeds, garlic, lemon zest, spices, tarragon and parmesan until the mixture resembles breadcrumbs—don’t over-blend or you’ll end up with a paste. Cut the chicken breasts horizontally to give you 4 chicken fillets.Place the chicken fillets in a casserole dish or on a baking tray lined with baking paper. Spoon the crumb mixture over the chicken, pressing softly to form a crust topping, then scatter over the rosemary. Pop the dish into the oven alongside the potatoes to roast for 15 minutes or until golden on top and cooked through. Meanwhile, to make the pea smash, bring a saucepan of water to the boil over high heat. Put the broccoli and peas into a steamer, cover with the lid and place on top of the pan. Cook for 2–3 minutes, or until soft enough to mash. (Alternatively, place the peas and broccoli in a microwave-proof bowl with a little water, cover and cook on High for 3 minutes.) Strain any water from the vegetables, then mash roughly with a fork. Mix through the mint and basil, crumble over the goat’s cheese and stir to just combine. Season with a pinch of salt and plenty of black pepper and serve warm with the crusted chicken and roast potatoes.   Note: Don’t worry about the fat content in this dish as it is almost all coming from those fabulously healthy nuts and seeds, along with a little extra virgin olive oil. This makes the overall recipe low in saturated fats, while you get the benefits of those good unsaturated fats. The fibre content is also boosted by the topping and the veggies, giving you a healthy 10 g per serve. Prep time: Cook time: Total time: 45 MINUTES+ 4 + More Recipes in this Category

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Dahi Vada

Dahi Vada

DAHI VADA { THESE ARE BOTH A SPECIAL WAY OF SERVING YOGHURT (AS OPPOSED TO A RAITA) AND ALSO A TYPICAL DELHI STREET FOOD. } Contributor: Anjum Anands { INGREDIENTS } 1 cups urad dal, soak overnight 10g ginger, peeled weight ½-2 Indian green chillies, stalk removed or to taste 2/3 tsp. gluten free baking powder Small handful of chopped fresh coriander  ¾ tsp. salt Vegetable oil for frying To make up half of them (for 12 dahi vada) 450g plain yoghurt 90-110ml water Salt to taste 3-4 tsp. sugar, more if the yoghurt is tart ¾ tsp. roasted cumin, powdered Tamarind Chutney, Tangy coriander chutney to serve { METHOD } These are both a special way of serving yoghurt (as opposed to a raita) and also a typical Delhi Street food. The best one I have tried is probably in Chandni Chowk in Old Delhi. I went with a British journalist who wasn’t really thinking about what treat he was getting next, took a bite and his face lit up. He said, he really didn’t expect this, it was delightful and he was right. It is sweet, savoury, soft and spongey and creamy all in one bite. Also, it is much lighter than it seems as the batter doesn’t absorb much oil and it is later squeezed out as well.  This is quite a traditional recipe but you can add other bits on top. I love adding some fresh pomegranate kernels. These freeze well so it makes sense to make extra and keep them for another day. Here, I make up half the quantity, but you can double this to make them all up or halve it further to make about 8 of them. Drain off most of the water from the lentils leaving about 6-7 tbs. (if depends on how long they have soaked for and how much they have absorbed). Place in your grinder/blender. Add the ginger and green chillies and blend. The batter should be pretty smooth but there might be some very small granules in it. You can add more water if necessary but the less water you add the better. The finished batter should not be thin but should not be dry either. When you stir it, it should be fluffy and you should be able to scoop up little bits with wet hands and they have only a little form.    Heat about 3-4” oil in a medium- large karahi, wok or saucepan. It needs to be medium hot. Add the salt, baking powder and coriander and give it few vigorous stirs to incorporate as much air as possible. Place a bowl of water near the hob. Dunk your fingers in it and scoop up around a large walnut size amount of batter and using your thumb to help ease it off, let it slide off into the hot oil. You need to be really close to the oil for it not to splash up. You will need to do this in 2-3 batches depending on how big your pan is.  You can crowd the pan a little. They should be light and float, fry for 5-6 minutes or until lightly golden. Take out with a slotted metal spoon, draining off excess fat and place in a bowl. Repeat with the rest. When you are ready to eat, place them in a large bowl of hot water for about 2 minutes. Meanwhile, whisk together the yoghurt, water, salt, sugar and roasted cumin powder until smooth. The yoghurt should be like single cream. Add some cold water to the bowl so you don’t burn yourself and gently squeeze out the water. A lot of oil comes out as well. Place straight into the yoghurt.  Spoon over the tamarind and coriander chutneys. Serve or you can refrigerate this to use later. This is served both room temperature and chilled.  Prep time: Cook time: Total time: + 25 + More Recipes in this Category

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Categories: SIDES AND SALADS.