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Roast tomato and pea dinner salad

Serves two

  • 250g frozen peas
  • A quantity of cherry tomatoes, halved
  • 1 tsp dried rosemary
  • Few handfuls walnuts
  • A Little Gem lettuce, torn into pieces, washed and spun dry
  • A garlic clove, smashed
  • A handful of fresh oregano, chopped
  • A handful of crumbled feta (optional)
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • Couple shakes of Worcestershire sauce
  • 1-2 tbsp olive oil

Preheat the oven to 250 degrees C. Put the tomatoes in a bowl with a slug of olive oil, rosemary, salt and pepper and toss to combine. Spread the tomatoes on a baking sheet and roast for 20-25 minutes until collapsed and darkened.

Meanwhile, toast the walnuts in a pan over high heat until dark and fragrant. Set aside. Warm a slug of oil in the walnut pan until shimmering, then throw in the frozen peas (careful, it will spit), garlic and oregano. Cook over medium-high heat, stirring occasionally, until peas are dark in places and cooked-looking.

Whisk together vinegar, mustard and Worcestshire sauce in a small bowl, then drizzle in the oil, whisking constantly to form an emulsion.

Arrange the lettuce on two plates and scatter over peas, tomatoes, walnuts and feta, if using. Drizzle over the dressing. Eat warm. 



Breakfast quinoa with berries

Serves two

  • 1 cup quinoa
  • 1 cup coconut milk
  • 1 cup water
  • About half a packet of frozen berries (I used blackberries)

Combine quinoa, coconut milk and water in a small saucepan. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes until the quinoa is fully cooked. When you’ve got five minutes to go stir in the berries.

Serve with yoghurt and maple syrup and whatever.



Carrot pancakes

Adapted from Smitten Kitchen. Serves 2-3.

  • 150g carrots, finely grated
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 4 tbsp brown sugar
  • 1 cup buttermilk + 2 tbsp
  • An egg
  • 2 tsp vanilla
  • 100g cream cheese

Preheat the oven to 70 degrees C and put a plate inside.

Whisk together buttermilk, egg and 1 tsp vanilla in a small bowl. Stir in the carrots and set aside. Whisk together nutmeg, cinnamon, 2 tbsp brown sugar, baking soda, baking powder and flour in a large bowl. Add the carrot mixture to the flour and stir to combine. Set aside while you make the cream cheese topping.

Beat the cream cheese in a small bowl until smooth, then whisk in 2 tbsp brown sugar, vanilla and 2 tbsp buttermilk (I used more to make it fairly liquid).

Heat a frypan over medium heat. Cook batter in 2tbsp mounds for about two minutes a side. Put cooked pancakes on the plate in the oven to keep warm. Eat with berries and cream cheese.

Grainy roast vegetable lunch

Serves 3-4

  • A red capsicum, coarsely chopped
  • A zucchini, coarsely chopped
  • A red onion, halved and sliced pole to pole
  • An eggplant, coarsely chopped
  • 100g feta, crumbled
  • 1 cup coarse wholemeal bulghar wheat
  • 2 tbsp olive oil
  • 1 1/2 cups vegetable stock
  • 2 tsp tarragon vinegar
  • A handful of parsley, chopped
  • Tin artichoke hearts, quartered

Preheat the oven to 250 degrees C. Line a baking tray with foil or baking paper. Pile the capsicum, zucchini, eggplant and red onion on the tray, hit with some olive oil, salt and pepper, and turn with your hands until coated. Bake vegetables for 35-40 minutes, shaking every now and then, until golden and roasted.

Heat the olive oil in a large saucepan until just shimmering. Stir in the bulghar wheat, making sure to coat every grain with oil, and cook for 2-3 minutes. Stir in the stock and bring to a boil. Reduce to a simmer and cook, covered, for 20 or so minutes until the stock is absorbed. Fold a teatowel in half and put over the opening of the saucepan, then cover with the lid. Let sit, off the heat, for 10 minutes.

When vegetables are done put them in a large bowl with the bulghar wheat, artichokes, parsley, feta, vinegar and a drizzle of oil. Toss to combine. Eat lunch.



A salad to apologise to my pancreas

  • 1/2 cup quinoa
  • Tin black beans, drained and rinsed
  • Ripe avocado, cubed
  • Capsicum, cut up
  • Garlic clove, crushed
  • ~ 1/4 cup olive oil
  • Juice of 2 limes
  • 1 tsp cumin

Simmer the quinoa in 1 1/2 cups water ‘til done. Drain and put in a big bowl along with the avocado, black beans and capsicum. Whisk together the garlic, lime juice, olive oil and cumin in a small bowl. Pour over the salad and toss to combine. Serves 2-3