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Gluten-freeSaladVegetarian

Cherry Tomato and Roasted Lemon Salad

by michelletang118
written by michelletang118

Roasted Candied Lemon With Mixed Tomato Salad (3 of 32)

I am a sucker for colours. Precisely because of that, I was immediately captivated by the vivid kaleidoscope of colours that deck out the pages in Plenty More, Ottolenghi’s vegetarian cookbook. One usually does not equate healthy produce with good taste but trust me, he somehow manages to make vegetables taste phenomenal as if they have undergone some sort of transformative renaissance.

Flipping through the pages, the tomato and roasted lemon salad caught my eye. Who would have thought one could incorporate lemon rind into a salad? So I’ve made an adaptation to Ottolenghi’s “Tomato, Onion, and Roasted Lemon Salad” since (a) I am not a fan of raw red onions, and (b) nor was I able to lay my hands on pomegranate molasses in Hong Kong (okay, I confess, was too ‘lazy’ to make my own). I simply substituted maple syrup for the molasses.

As the man advises, seek out the sweetest tomatoes you can find to balance out the bitterness of the lemon. I personally don’t find that the local tomatoes in Hong Kong deliver enough taste or sweetness so I bought some juicy cherry tomatoes imported from Holland.

Roasted Candied Lemon With Mixed Tomato Salad (8 of 32)

INGREDIENTS:

  • 2 medium lemons, halved lengthwise, pips removed and cut withways into 2mm eslices (260g)
  • 3 tablespoon oil
  • 1/2 teaspoon caster sugar
  • 8 sages leaves, finely shredded
  • 400g baby tomatoes, yelllow or red or a mixture of both, halved
  • 1/3 teaspoon ground allspice
  • 10g parsley leaves
  • 15g mint leaves
  • Seeds of 1 small pomegranate (120g)
  • 11/2 tablespoon pomegranate molasses (NB: I used maple syrup instead)
  • 1/2  small red onion, finely sliced (50g)
  • Salt and black pepperRoasted Candied Lemon With Mixed Tomato Salad (28 of 32)

METHOD:

  1. Preheat the oven to 170 degrees celsius.
  2. Bring a small saucepan of water to the boil, add the lemon slices and blanch for 2 minutes. Drain well and then place the lemon in a bowl and pour over 1 tablespoon of the oil, 1/2 teaspoon of salt, the sugar and sage. Gently mix and then spread out exerting on a parchment lined baking tray.  Place in the oven and cook for 20 minutes, until the lemons have died out a little. Remove and set aside and cool.Roasted Candied Lemon With Mixed Tomato Salad (22 of 32)Roasted Candied Lemon With Mixed Tomato Salad (21 of 32)Roasted Candied Lemon With Mixed Tomato Salad (16 of 32)
  3. Place the rest of the ingredients in a bowl along with the remaining oil, 1/4 teaspoon of salt and some black pepper. Add the lemon slices, store gently and serve. 
    Roasted Candied Lemon With Mixed Tomato Salad (14 of 32)

Roasted Candied Lemon With Mixed Tomato Salad (6 of 32)

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Gluten-freeSaladSidesVegetarian

Tahini-dressed Haricots Verts with Walnuts and Red Pepper Flakes

by michelletang118
written by michelletang118

Tahini dressed haricot verts with walnuts and chilli flakes (2 of 9)

A quick and easy Middle Eastern inspired side dish reminiscence of the creamy richness of a ranch dressing.

Drawing inspiration from Yotam Ottolenghi’s Haricots Verts and Freekeh recipe with a minty tahini dressing, I’ve decided to create my own little adaptation by doing away with the freekeh and the dried mint. After all, keeping things simple and fast (particularly for the sides) is how I like to cook when hosting and managing multiple dishes.

Green beans are low in calories, and a good source of fibre (which is essential to ensure regular bowel movements). Moreover, they are an important source of vitamins C and B9/Folacin. The first is vital for the formation and maintenance of connective tissues; it is also a highly effective antioxidant in protecting the cornea, skin, and tissues. The second – vitamin B9 or Folate – is required by cells to grow and multiply: it is recommended for women hoping to get pregnant, children and anyone whose body requires cellular renewal (during growth or convalescence, etc.).

Given their nutritional content, one should regularly consume more green beans as a side dish or as a salad. This recipe is ideal for those who find green beans too bland and want something that tastes similar to the consistency of a ranch dressing (but minus the calories). Since this side dish is served cold, it can be prepared in advance so that it leaves you with more ample time (and hands) to work on your main course.

Tahini dressed haricot verts with walnuts and chilli flakes (3 of 9)

INGREDIENTS:

(Serves 3-4 as a side dish)

  • 1 pound haricots verts, trimmed
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon pure maple syrup
  • 1/4 cup coarsely chopped walnuts
  • 1/4 cup fresh cilantro leaves with tender stems
  • 1/4 cup fresh dill sprigs
  • 1/4 cup fresh flat-leaf parsley leaves with tender stems
  • 1/4 teaspoon Aleppo pepper or crushed red pepper flakes
  • Kosher salt, to taste

METHOD:

  1. Wash and drain haricot verts. Tahini dressed haricot verts with walnuts and chilli flakes (9 of 9)
  2. Cook haricot verts in a pot of boiling water for ~4 minutes. Immediately dunk in an ice bath (bowl of cold water with ice) to stop the cooking process.Tahini dressed haricot verts with walnuts and chilli flakes (7 of 9)Tahini dressed haricot verts with walnuts and chilli flakes (6 of 9)
  3. Prepare the tahini dressing by whisking the garlic, oil, lemon juice, maple syrup, tahini, and 1 tablespoon of water together in a bowl. Season with salt. Add the haricot verts and toss around until evenly coated. Top with the chopped dill, cilantro, parsley, walnuts and red pepper flakes before serving.

Tahini dressed haricot verts with walnuts and chilli flakes (4 of 9)

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Middle EasternVegetarian

Roast Cauliflower with Dates in Lemon-Tahini Sauce

by michelletang118
written by michelletang118

Roast Cauliflower in Lemon-Tahini Sauce (1 of 14)

A peach was once a bitter almond; a cauliflower is nothing but a cabbage with a college education.” ~ Mark Twain.

Cauliflower, which literally means “cabbage flower”, is a member of the cruciferous family of vegetables, often overshadowed by it green cousin broccoli. The cauliflower originally came from Cyprus, and was introduced to France from Italy in the middle of the 16th century. Though it tastes rather bland on its own, this white cabbage flower is extremely nutritious and can be considered as a superfood.

First, this white cabbage contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumour growth. Moreover, sulforaphane has been found to significantly improve blood pressure and kidney function. Cauliflower also contains a wealth of anti-inflammatory nutrients to help keep inflammation in check (too much inflammation is linked to cancer and other diseases).

Due to our busy lifestyles, most of us lack the vital nutrients in our bodies needed to keep it performing at an optimal level. This is where incorporating cauliflower into your diet comes in handy. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.

Cauliflower really doesn’t have much flavour on its own. However, this white superfood absorbs flavours and spices extremely well. It really doesn’t take too much effort to transform plain old cauliflower into something quite scrumptious.

I find that dressing cauliflower with a tahini-lemon garlicky sauce complements the white flower harmoniously while roasting it adds a certain ‘crunch’ to it and gives it a nice golden colour. Throwing in some dates adds a pleasant sweetness to the dish while pine nuts offer an extra dimension to jazz up the simplicity of this healthy side dish.

Roast Cauliflower in Lemon-Tahini Sauce (11 of 14)

INGREDIENTS:

(Serves 4 as a side)

  • 1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
  • 4 teaspoon of olive oil
  • 1 tablespoon of garlic powder
  • 2 cloves of garlic, minced (about 2 teaspoon)
  • 2 tablespoon of tahini
  • 1 tablespoon of lemon juice
  • ¼ teaspoon of salt
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of pine nuts, roasted

METHOD:

1) Preheat oven to 220 degrees celsius.

2) Toss cauliflower with 2 teaspoon of olive oil, season with salt, pepper and garlic powder. Throw in the dates and layer both evenly on a roasting tray. Bake for 12-15 minutes until golden.
Roast Cauliflower in Lemon-Tahini Sauce (8 of 14)

Roast Cauliflower in Lemon-Tahini Sauce (5 of 14)

3) Meanwhile, heat 2 tablespoons of olive oil in a saucepan over medium heat. Saute garlic in olive oil for 1-2 minutes until fragrant. Add tahini, lemon juice, 5 tablespoon of water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.

Roast Cauliflower in Lemon-Tahini Sauce (6 of 14)

4) Transfer cauliflower florets into a mixing bowl. Whisk the sauce and pour over the cauliflower and toss till the florets are thoroughly coated. Sprinkle with the roasted pine nuts and chopped parsley. Serve warm or at room temperature.

Roast Cauliflower in Lemon-Tahini Sauce (14 of 14)

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