Ingredients
500g field mushrooms
1/3 cup finely chopped spring onion +2 Tbs for garnish
1 tsp olive oil
1 tsp sumac
1 tsp paprika
2 tsp cumin
1/2 cup water
1 tsp salt
250g green beans, trimmed
3 cups hummus
2 Tbs finely chopped parsley
1 Tbs lemon zest
2 Tbs sunflower seeds, toasted
(optional: 4 pita breads)
Directions
Brush any dirt of the mushrooms and roughly chop into 2 cm chunks. Put a large pan on medium heat and once hot add the mushrooms, oil, spring onion, sumac, paprika and cumin. Toss around the pan then turn the heat down and move the mushrooms around slowly until starting to caramelise. Add the water and half the salt in 2 batches, allowing it to evaporate in between additions.
Once the second batch of water has evaporated add the green beans, toss with the mushrooms and continue to cook for 2-3 minutes over a low heat.
Spread 2/3 cup of hummus over each plate, then place the mushrooms and green beans on top. Finish with the parsley, lemon zest and sunflower seeds. Serve with the pita breads if using.
serves: 6
prep time: 30 minutes
cooking time: 20-30 minutes
salad
1 head of broccoli
4 handfuls of watercress or wild rocket
1 green capsicum
1 large handful snow peas
4 stalks of celery
1 tbsp sumac
himalayan pink salt & freshly ground black pepper
2 tbsp avocado, coconut or macadamia nut oil (for roasting)
green tahini dressing
6 tbsp tahini
2 tbsp freshly squeezed lemon juice
2 cloves garlic, crushed
2 handfuls fresh herbs such as parsley, coriander, mint or basil
4 tbsp filtered water
himalayan pink salt & freshly ground black pepper
to roast the broccoli, preheat oven to 180ºc and line an oven tray. rinse the broccoli under cold water, shake off excess water and chop into bite sized florets. place the florets onto the lined oven tray, sprinkle with oil followed by sumac, salt and pepper. place the tray in the centre of the oven and roast for approximately 20 to 30 minutes. the broccoli is done when you can easily slice the stalks with a blunt knife and the heads are just starting to colour. remove the broccoli from the oven and allow to cool while preparing the dressing.
to make the green goddess dressing place all the ingredients into a high speed blender or good food processor, and blend on high until well combined. the consistency should be pourable, if it’s looking too thick add a little more water.
to make the salad, rinse and drain the watercress or rocket. rinse the green capsicum and celery then finely slice, and rinse and drain the snow peas. to assemble, in a large bowl or serving plate layer up half the broccoli, watercress or rocket, capsicum, celery and snowpeas, and then do the same again with the remainder so that you have a well mixed, attractive looking salad.
serve either drizzled with the green goddess dressing or with it in a small bowl on the side. this salad is best stored undressed in a sealed container in the fridge for up to 3 days and the dressing will keep up to 5 days in a sealed container in the fridge.
- 6 to 8 small red beets
- ½ Chioggia beet, sliced into 8 paper-thin slices
- ½ small red onion, sliced into wedges
- 1 cup cooked chickpeas, drained and rinsed
- 4 cups fresh spinach
- 1 small garlic clove, minced
- Squeeze of fresh lemon juice
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 tablespoons crumbled feta cheese, optional
- 2 cups almond milk
- 1 cup water, more as needed
- ½ cup stone ground polenta corn grits (not instant)
- 1 tablespoon extra-virgin olive oil, more to taste
- Sea salt
- 2 tablespoons extra-virgin olive oil
- 1 small clove garlic, minced
- 2 tablespoons lemon juice
- ¼ teaspoon Dijon mustard
- Sea salt and freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Wrap the whole red beets in a sheet of aluminum foil with a drizzle of olive oil and a pinch of salt. Place on the baking sheet and roast for 40 to 50 minutes, or until soft and fork-tender. The timing will depend on the size and freshness of the beets. Set the sliced Chioggia beet aside as it will be served raw.
- Make the polenta: In a medium saucepan over medium-high heat, bring the almond milk, water and a ½ teaspoon salt to a gentle boil. Add the polenta and whisk to combine. Reduce the heat to low and simmer, stirring every 5 to 10 minutes. Be careful that the mixture does not start to bubble. This will scorch the polenta and leave a bitter taste. Continue stirring for about 45 minutes or until the polenta has thickened but is still soft and creamy. Stir in 1 tablespoon of olive oil and more salt and pepper to taste. Remove from the heat and set aside.
- Meanwhile, line another baking sheet with parchment paper and toss the onion wedges and chickpeas with a drizzle of olive oil and generous pinches of salt pepper. Roast for 25 to 30 minutes or until the chickpeas are crisp and the onions are soft.
- Make the Lemon Dijon Dressing: In a small shallow bowl, whisk together the olive oil, garlic, lemon juice and Dijon mustard. Season with salt and pepper. Place the raw Chioggia beet slices in the dressing and let them marinate until you’re ready to plate.
- Remove the roasted red beets from the oven, unwrap the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands. Slice the beets in half, sprinkle with a pinch of salt, and set aside.
- In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the spinach and a pinch of salt and pepper and toss. When the spinach starts to wilt, reduce the heat and add the garlic and a squeeze of lemon. Toss and remove from heat.
- Assemble plates with a scoop of polenta, the sautéed spinach, roasted onions, roasted chickpeas, roasted beets, raw beets and feta cheese, if using. Drizzle the remaining Lemon Dijon dressing over the vegetables. Finish with freshly ground black pepper and a pinch of sea salt, if desired.
Optional: To make the polenta in advance, follow the directions as written but stop stirring after about 30 minutes (before the polenta is thickened). Let cool, then chill until read to cook. When ready to cook, add ¼ cup water and heat the polenta on the stove, whisking vigorously until it becomes creamy again. Add more water if needed. Add the olive oil and season to taste.
