Page 33 - Fresh Magazine - Summer 2017

urbnets

Big green vegetable TOP TIP
salad with herby The dressing in this crunchy green
salad is also ideal with dill or
dressing tarragon, perfect served with grilled
SERVES 6 TO 8 meats or sh. You can swap out any
of the green vegetables for what’s
seasonal and abundant.
1 bunch of asparagus
150g French beans
150g tenderstem broccoli PUMP UP
150g sugar snap peas YOUR LUNCH
150g frozen peas, thawed To make this into a more
2 heads of baby gem lettuce substantial lunch, add
toasted almonds or hazelnuts,
FOR THE DRESSING crumbled goats’ cheese
1 x 15g pack of fresh fl at-leaf parsley and a scattering of dried
1 x 15g pack of fresh chives cranberries.
1 x 15g pack of fresh basil
1 small garlic clove, fi nely chopped
6 tablespoons olive oil
3 tablespoons red or white wine vinegar SWAPSIES TIP
1 dessertspoon Dijon mustard You can use fresh peppers instead of beef
1 dessertspoon honey tomatoes. Cut the tops o the peppers and remove
salt and pepper the seeds and membrane. Put the peppers in a
microwave-safe dish, cut side down, and add 2cm
of water. Cover and cook on high for 4 minutes.
Put all the dressing ingredients in a food Remove from the water and allow to cool on
processor or blender and blitz until well kitchen paper before lling with the tabbouleh.
combined.
Bring a large pot of water to the boil with 1
tablespoon of salt. Fill a large bowl with iced Gluten free
water. Trim the asparagus and French beans
and cut in half. Blanch the asparagus and
broccoli in the boiling water for 1 minute,
remove with a slotted spoon and transfer to
the iced water to stop the cooking and keep
the lovely green colour. Repeat with the French
beans, cooking for 2 to 3 minutes before
adding to the iced water. Drain the vegetables
and spread out on kitchen paper to dry.
Slice the raw sugar snap peas in half on the
diagonal and put in a large bowl. Add the
blanched vegetables, thawed peas and half of
the herby dressing.
Cut the baby gem lettuce into thin wedges. Gluten free
Place in a lunch box but don’t add the dressing
until just before you eat it. Top with the rest of
the veg and a little more dressing if needed.

Beef tomatoes stuff ed with tabbouleh
SERVES 4

4 ripe beef tomatoes or pinch of ground coriander Cut the tops o the blade of your knife and Remove the garlic clove
large tomatoes pinch of ground cinnamon tomatoes, scoop out the pop it into a clean jar with from the dressing and
100g quinoa inside with a teaspoon and the lemon juice and olive discard. Use about half
50g cherry tomatoes, FOR THE DRESSING discard. Place upside down oil. Add a pinch of salt and the dressing on the salad,
quartered 1 small garlic clove on a piece of kitchen paper pepper, screw the lid on adding more to taste. Any
2 spring onions, chopped 1 lemon, juice only to drain. tightly and shake vigorously leftover dressing can be
½ cucumber, deseeded and 4 tablespoons olive oil Cook the quinoa according to mix. refrigerated and will keep
diced salt and pepper to the packet instructions, Add the cherry tomatoes for a few days.
1 x 15g pack of fresh then remove the lid and to the cooled quinoa along Fill the tomatoes with the
fl at-leaf parsley, fi nely allow to cool. with the spring onions, tabbouleh. This can be
chopped
1 x 15g pack of fresh mint, To make the dressing, crush cucumber, fresh herbs made a day ahead and
fi nely chopped the garlic clove with the and spices and mix gently. refrigerated.

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