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Couscous Salad with Almonds and Raisins

Tuesday, November 16, 2021

This fresh Middle Eastern-inspired couscous salad features zingy ras el hanout, sumac and herbs on a bed of couscous with raisins – it’s filling, flavoursome and makes for an easy, satisfying meal that's on the table in 30 minutes.

Salad	Dressing
2 tbsp Olive oil 3 Red onions, thinly sliced 250 ml Chicken stock or water 2 tbsp Ras el hanout 200 g Organic couscous 80 g Raisins 500 ml Hot chicken stock 70 g Arugula Parsley, roughly chopped 50 g Flaked almonds, toasted Sumac, to taste	3 tbsp Extra-virgin olive oil 2 tbsp Pomegranate molasses (or Balsamic syrup or honey) 1 Lemon, juiced Salt and pepper to taste

Heat the olive oil in a large skillet over a medium heat and cook the sliced red onions with a large pinch of sea salt for 5 minutes until beginning to brown. Pour in 250ml chicken stock or water and rapidly boil for 10 minutes or until all the liquid has evaporated and the onions have softened. Turn down the heat and cook for 10 minutes more until the onions are sticky and caramelised. Stir in the ras el hanout and cook for another few minutes. Season and leave to cool.
Put the couscous and raisins in a large heatproof bowl and pour over the hot chicken stock. Cover and leave for 10 minutes until all the stock has been absorbed, then fluff up with a fork. Leave to cool.
Whisk all the ingredients for the dressing together. Season.
Scrape the caramelised onions into the couscous. Add the arugula, parsley and dressing, and toss really well. Tip onto a platter and top with the flaked almonds and sumac.

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Shingled Butternut Squash with Harissa and Pistachio Dukkah

Saturday, November 13, 2021

This shigled butternut squash recipe, adapted from Bon Appetit, leans a bit spicy, tangy and smoky thanks to the generous use of homemade harissa (jarred versions available at specialty stores or on amazon make a good substitute), a peppery, garlicky condiment orginally from Tunisia, mixed with olive oil, and apple cider vinegar. It’s incredibly simple to put together, flavourful, and it tastes yummy.

100 ml Olive oil
60-80 g Harissa
1 tbsp Apple cider vinegar
3 Small butternut squashes, peeled
Sea salt
1 tbsp Fresh parsley or arugula, chopped
3 tbsp Raw pistachios
2 tsp Sesame seeds
1 tsp Fennel seeds

Preheat oven to 190C/375F. Whisk together the olive oil, harissa, and apple cider vinegar in a large bowl to combine. Thinly slice butternut squashes crosswise on a mandoline 3mm/1/8inch thick.
Add to bowl with harissa mixture and toss to coat. Season well with salt. Arrange the squashes so they are standing upright in concentric circles in a large baking dish, packing tightly. Sprinkle the chopped parsley over.
Roast, brushing any accumulated harissa oil in dish onto squashes every 10–15 minutes, until soft and starting to brown on top, about 80 minutes.
Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until aromatic, about 5 minutes. Let cool, then chop coarsely. Set dukkah aside.
Remove butternut squash from oven and brush with accumulated harissa oil. Sprinkle with prepared pistachio dukkah.

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Roasted Carrot Buckwheat Salad with Belgian Endive and Orange Honey Dressing

Thursday, November 11, 2021

This hearty buckwheat salad is packed with flavour as well as nutrients. Belgian endive and roasted walnuts add crunchiness and earthiness while aromatic mint leaves adds just the right amount of zing, freshness, colour and texture. The pleasant bitterness in Belgian endive pairs perfectly with the sweetness of roasted carrots and orange honey dressing. If you don't have buckwheat, simply use your favourite grains or even quinoa instead.

Salad	Dressing
150 g Buckwheat, rinsed 600 g Carrots, tops trimmed 2 tbsp Olive oil 1 tsp Coriander powder 150 g Belgian endive, leaves separated Mint leaves 50 g Walnuts, toasted & coarsely chopped	100 ml Extra-virgin olive oil 100 ml Fresh squeezed orange juice 2 tbsp White wine vinegar 1 tbsp Honey 2 tsp Dijon mustard Sea salt and freshly milled black pepper

Preheat oven to 200C/400F. Arrange the carrots in a baking tray, drizzle with olive oil and season with ground coriander, salt and pepper. Roast for 25 minutes, or until just tender and beginning to caramelise. Set aside to cool.
Heat a non-stick frying pan over medium heat. Add buckwheat and cook, stirring, for 2 minutes or until toasted. Allow to cool for 5 minutes. Bring a saucepan of water to the boil over high heat. Add in buckwheat. Reduce heat to medium-low and simmer for 5 minutes or until al dente. Drain and refresh under cold running water. Spread over a tray lined with paper towel to dry.
To make the dressing, blend all ingredients in a blender or food processor. Season with salt and pepper.
Combine the buckwheat, carrots (cut them into smaller pieces if too large), Belgian endive leaves, mint and roasted walnuts in a large bowl. Drizzle with dressing and toss to combine.

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Giant Chocolate Cookie with Cacao Nibs and Flaky Salt

Monday, November 08, 2021

This incredibly delicious and dangerously addictive oversized chocolate cookie is soft, chewy and loaded with milk chocolate and cacao nibs with crisp edges that’s designed to feed a crowd and perfect for sharing. The combination of sea salt, sweet milk chocolate and bitter cacao nibs create an amazing sweet and salty contrast. To make it even more festive and decadent, serve with a large scoop of your favourite ice cream or chantilly cream.

180 g White spelt flour
30 g Unsweetened cocoa powder
1/2 tsp Baking powder
A large pinch of sea salt
100 g Unsalted butter, softened
100 g Coconut sugar
30 g Vanilla sugar
1 Large egg, at room-temperature
1 tsp Vanilla extract
100 g Chopped milk chocolate (or bittersweet)
30 g Cacao nibs
1/2 tsp Flaky sea salt

Preheat oven to 180C/350F. Stir together spelt flour, cocoa, baking powder, and salt in a large bowl. Set aside.
With an electric beater, beat the butter, coconut sugar and vanilla sugar until light and fluffy. Add egg and vanilla, and beat on medium speed until well combined, about 1 minute. Gradually beat in flour mixture, beating until just combined, about 1 minute. Fold in chopped chocolate and 2/3 of the cacao nibs.
Transfer cookie dough to a large sheet of parchment paper. Cover top with another sheet of parchment and roll out dough into a 9-inch round, trimming edge as needed. Remove and discard top layer of parchment and transfer the cookie dough round on parchment paper to a large baking sheet. Sprinkle with sea salt and remaining cacao nibs, pressing lightly into dough to adhere.
Bake for 15-18 minutes until just set around edges. Remove the cookie from the oven and allow to cool completely before cutting into wedges.