This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.
5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
The salad of the summer is here! Whether you need a healthy lunch or are looking for a salad to bring to a party that—this is critical—people actually want to eat, this Strawberry Spinach Salad is the recipe for you.
Consider this recipe more of an adjustable, go-with-the-flow starter than a strict script.
We’ve included the ingredients and amounts to make a stellar Strawberry Spinach Salad for a crowd, but you can switch them up to suit your preference or keep things fresh and new when you come back to make it again. Here are a few ideas:
100g pecans (can substitute with other nuts such as almonds or walnuts. alternatively sunflower seeds could be used)
half small red onion (very thinly sliced)
250 g baby spinach (a 50/50 arugula spinach blend is great too)
400g strawberries (sliced)
100g crumbled feta
4 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1.5 Tbsp poppy seeds
1.5 Tbsp honey
0.5 tsp dijon mustard
0.5 tsp salt
1. Toast the pecans: Preheat the oven to 177 degrees C. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop
2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid)
4. Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
We found a lovely recipe by our fave blog Green Kitchen Stories! The sweet tanginess from the tomatoes goes perfectly with the rich and crunchy parmesan and oat topping. If you can’t find any good tomatoes, I imagine that diced eggplant/aubergine and zucchini would be great as well. Serve with a simple bean salad for some extra protein.
700 g ripe tomatoes
1 tsp coarse sea salt
2 Tbsp apple cider vinegar
140 g rolled oats (cert. gluten free if you prefer)
6 Tbsp almond meal/flour
25 g grated parmesan cheese (choose rennet-free cheese if you prefer)
4 sprigs oregano, leaves picked and chopped
1 pinch sea salt
100 g butter (or try coconut oil)
1. Preheat the oven to 175°C / 350°F. Grease a 22 cm / 9 inch baking dish or pie tin with butter (or coconut oil).
2. Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar.
3. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/flour, grated parmesan, oregano and sea salt.
4. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed.
5. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned. We served it with lettuce, pear and chickpeas on the side.
Keeps for about a 5 days in the fridge. Freezes and reheats well.
We've found the perfect recipe to help you through the most sweltering summer days! The dill adds an unusual and wonderful flavor twist, but if you can’t find it, just go with chives. You can prepare this a day ahead and keep in a closed container in the fridge. If you are not vegan you can also try replacing the coconut milk with yogurt. (All credit to Green Kitchen Stories).
SERVES: 4 as a starter or 2 as a lunch/dinner
2 avocados, peeled and pitted
3 inches (7 cm) cucumber, peeled and cut into smaller pieces
1 cup cold water
1/2 cup coconut milk
4 Tbsp lemon juice
4-8 drops tabasco
a handful chives, chopped
3 stems dill
2 ice cubes
1 tsp salt
a splash of olive oil
1/4 cup toasted pumpkin seeds, roughly chopped
dill & chives, chopped
1. Add all the ingredients to a food processor or blender.
2. Mix it until completely smooth. Season to taste.
3. Serve immediately in glasses or bowls or keep it chilled in the fridge until serving.
4. Top with a splash of olive oil, toasted pumpkin seeds, chopped chives and some dill.
This delicious side dish is simple but smart and will bring a touch of freshness to any main meal!
1 Tbsp olive oil
4 courgettes, cut into disks on the diagonal, then sliced into sticks
1 red chili deseeded and finely chopped
100g bag baby spinach
zest of 1 lemon
Heat 1 tbsp oil in a frying pan.
Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min.
Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste.
Put in a serving dish and pour over a little more olive oil just before serving.
If you looking to add mouth-bursting flavor and ton of nutrients of mustard or basil to a salad with less than a handful of greens, then be sure to buy some microgreens from us!
Microgreens supply higher amount of vitamins and carotenoids than their fully grown counterparts. Packed with punch of taste and nutrition, microgreens are here to stay my friends!
You can also substitute the squash for sweet potatoes, and add nuts to the salad for some crunch.
Sesame Garlic Dressing
1 Tbsp tahini paste (sesame paste)
2 Tbsp olive oil
2 cloves of garlic
2 Tbsp oregano (use 1-2 sprigs of leaves or 1/2 Tbsp dried)
2 Tbsp cilantro (leaves only)
3 Tbsp apple cider vinegar
salt & pepper (to taste)
Roasted Squash Salad
1 lbs squash (diced into bite sized pieces)
1 Tbsp olive oil
1 tsp smoked red pepper (or smoked paprika)
50g mustard microgreens (alt. kale microgreens)
45 g quinoa
160 ml water
1/4 tsp salt
1. Preheat oven to 220 C. Slice squash to bite sized pieces. Theres no need to peel the skin, as squash's skin get very soft from roasting. Place on a baking sheet and drizzle the olive oil. Toss well, and spread out the squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, for about 25 minutes.
2. To make the dressing, combine all the ingredients in a food processor jar. Pulse to make a dressing. You can also puree it very fine, if you wish.
3. Transfer dressing to a jar or bowl and set aside.
4. To cook quinoa, rinse first and then add to a medium saucepan with salt and water. Bring it to a boil, then reduce heat, cover, and simmer until the liquid has been absorbed and quinoa is tender and sprouted - about 15 minutes. Transfer to bowl and fluff with a fork. Set aside.
5. Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer to salad bowl. Add quinoa, half of dressing, and toss to combine gently. Mix in microgreens just before serving. Drizzle rest of dressing on top. Serve immediately or at room temperature!