Radish and Avocado Salad with a Chia Tahini Dressing

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Another great dish – especially if you like radishes – is this one from Julie Montagu’s Superfood cookbook.

Again crazy simple – but for me this one is only good within 30 minutes of making it. Leave it too long and the dressing loses itself in the salad ingredients – to the point that you wouldn’t even know it was there. So make it – and eat it straight away.

All you do is chop and slice stuff; some radishes, a couple of red peppers, a red onion, a spring onion, and an avocado. To this you add a handful of kalamata olives (I removed the stones from mine), and a handful of torn or chopped coriander and the dressing.

The dressing needs to be blended. It’s made up of chia seeds, tahini, cumin seeds, lemon juice, parsley, tamari (dark soy sauce), honey, salt and chilli powder.

I bought myself a new toy over Christmas. The NutriBullet just wasn’t good enough for breaking down things and is so frustrating to empty and clean; so I bought myself a high speed blender that was more up to the task. I now have an Optimum 9200 – which is a strong contender to the Vitamix and almost half the price. It blitzed through those ingredients in seconds and is far easier to clean, empty and use!

Anyway, I digress. The dressing is poured over the salad ingredients and then you simple toss them together and serve.

As I said before the dressing on this is amazing; but if you’re making it in advance (for your lunch perhaps), keep the dressing separate and pour on at the last minute.

This is a great salad; full of crunch and flavour – I loved it and will be making it again.

Kale, Sumac and Crispy Rice Salad

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Here’s another recipe from Anna Jones – A Modern Way to Cook.

Kale, Sumac and Crispy Rice Salad is a dish I’ve made before but not with all the correct ingredients. It was one of those where I improvised a bit when I was not really up for cooking and it wasn’t as good as it could have been. More on that later!

Unlike yesterday’s Sweet Potato and Quinoa Bowl, this dish can definitely be made in 20 minutes. It doesn’t get much simpler than this – especially if you buy your Kale from Morrisons; they sell it already shredded in bags so you don’t have to do too much.

Cook some brown basmati rice until it is ready; usually around 15 minutes – and while you are waiting do the rest.

Shred your Kale (if it isn’t already) and squeeze the juice and zest of lemon over it. Add some salt and scrunch it all together for a minute to allow the acid in the lemon to start breaking down the tough Kale.

To the Kale you add some chopped spring onions and some roughly chopped Medjool dates. Last time I made this I used some regular dates but it wasn’t so good as the dates were too firm and chewy.

When your rice is cooked, drained and cooled a bit you dry fry it in a frying pan to remove all the moisture – then fry it again in some coconut oil to crisp it up. You need to be careful here not to over crisp the rice as it become very crunchy and difficult to eat – so keep an eye on it and test it from time to time – as soon as it seems like it’s firming up turn the pan off and sprinkle with some salt.

Finally, bringing it all together, we make the dressing which is simply the zest and juice of a lime, some Sumac, and some olive oil – shaken then poured over the Kale and Crispy rice.

Crispy rice might not be everyone’s cup of tea; but it adds a lovely contrast to the Kale if you get it right – just don’t overdo it!

I loved this dish. It makes loads, and you feel like you are overeating because your bowl is so full – but then you realise it’s just Kale and power on through enjoying the citrus hit with every mouthful. I can thoroughly recommend this very easy dish.

Back to the dates; what are Medjool dates and why are they preferred in this book?

Medjool dates are picked when their ripe and juicy, and don’t last as long on the shelf, which is why they’re typically much pricier. Regular dates are picked when they’re rock solid and inedible and are then steamed for a while to loosen them up. They have a longer shelf life, and are much cheaper.

I’m lucky enough to have a Syrian supermarket on my High Street and they have lots of dates to choose from; but only one box of Medjool dates – £7.99 for a box – but it’s a big box and it will last!

 

 

Superfood Fish Pie with a Butternut Squash and Sweet Potato topping


I’m not particular keen on fish pies. People often have fish at work and it stinks the place out; in a confined space like a boat it is even worse. That said, I had some fish kicking about in the freezer so decided to get it out and have a try of another Gurpareet Bains’ recipe from The Superfood Diet.

I changed the recipe a little as I don’t think boiling Butternut Squash or Sweet Potato in a pan is the best way of preparing it. I prefer to roast it and then mash it. Much tastier.

The mash is then mixed with some toasted cumin and mustard seed and a little turmeric – and finally some peas.

In hindsight I would have put the peas in the base with the fish. The peas looked a little worse for wear after being baked in the oven for 40 minutes.

The base was a made up of the mixed fish pieces (I used Salmon, Smoked Haddock and Cod) which was seasoned with Smoked Paprika, Dill and Black Pepper.

Finally you assemble the pie by mixing the fish with spinach, grated carrot and grated celery, and then topping with the mash.

This was very low in calories and very tasty. It was however a bit dry as there was no sauce surrounding the fish.

Very tasty, very filling but if I make it again I’ll need to find a sauce solution. I was stuffed after finishing it but I think it was just hard going eating it.