2. Chicory leaves stuffed with beetroot, cumin and mixed
grains
This tasty and colorful salad makes a great
addition to any buffet. The chicory leaf gives a bitter edge to cut through the
sweetness of the beetroot.
Chicory
leaves stuffed with beetroot, cumin and mixed grains
Makes: 15
Cooking time: 30 minutes, plus cooling
Per serving:
178 calories; 6g protein; 10g fat (5g saturated fat); 49g carbohydrate (7g
sugar); 5g fiber; 2.7g salt
·
50g basmati rice
·
5 cardamom pods
·
50g quinoa
·
2 tsp cumin seeds
·
2 tsp fennel seeds
·
100g canned chickpeas, strained and rinsed well
·
Grated zest and freshly squeezed juice of 2
limes
·
Small handful of fresh coriander leaves, finely
chopped, plus extra to serve
·
½ raw beetroot
·
70g pistachios, plus extra to serve
·
2 tbsp olive oil
·
Pinch of sugar
·
15 middle/outer chicory leaves, washed and dried
·
Salt and freshly ground black pepper
Wash the rice well and put it in a large
saucepan with boiling salted water and the cardamom pods. Cook according to the
packet instructions until soft but still with a bite. Strain well, spread on a
tray to cool down and set aside.
Meanwhile, cook the quinoa in boiling
salted water – just enough to cover the grains by 5mm. Gently simmer for about
10 minutes, until softened but retaining a bite. Strain well, spread on a tray
to cool, and set aside.
Lightly toast the cumin and fennel seeds in
a dry frying pan set over medium heat – just until you can smell the aromas of
the seeds releasing – then turn off the heat, remove from the pan and set
aside.
In a bowl, combine the chickpeas, rice,
quinoa, lime zest, coriander, cumin and fennel seeds, beetroot, and pistachios,
salt and pepper, and mix well.
Taste the mixture and season with the olive
oil, lime juice, sugar, salt and pepper. Then fill the chicory leaves
generously and sprinkle with coriander and the remaining pistachios.
3. Potato and celeriac rösti with a poached egg
Rösti are like hash browns, and make a
fantastic brunch topped with a poached egg. Simply omit the egg if you are
vegan.
Potato
and celeriac rösti with a poached egg
Serves: 2
Per serving:
474 calories; 15g protein; 37g fat (6g saturated fat); 20g carbohydrate (3.5g
sugar); 10g fiber; 0.6g salt
·
200g potatoes, scrubbed and halved
·
200g celeriac, peeled and cut into large chunks
·
5 tbsp olive oil
·
320g chestnut or Portobello mushrooms, sliced
·
1 garlic clove, crushed
·
100g baby spinach, finely chopped
·
2 eggs, chilled
·
Truffle oil (optional)
·
Salt and black pepper
Preheat the oven to 1800C/Gas
mark 4.
Boil the potatoes for six minutes, then
drain and set aside to cool. Next, boil the celeriac for five minutes, then
drain and cool.
Grate the potatoes and celeriac with a
coarse grater, stir in two tablespoons of olive oil and season well with salt
and pepper.
Heat two tablespoons of the oil in a frying
pan. Add a large spoonful of the rösti mixture and flatten to 1cm. Cook on a
medium heat for two to three minutes on each side until crisp and golden.
Repeat until the mixture is used up. Transfer to the oven and bake for five
minutes.
Meanwhile, heat the remaining oil in a
frying pan. Add the mushrooms and garlic and cook until golden. Season and add
the spinach.
When the rösti are ready, poach the eggs
for three minutes, until the white is set but the yolk is still runny.
Serve the rösti topped with the mushrooms,
spinach and poached egg. Add a drizzle of truffle oil, if liked, and season to
taste.
