BBQ carrot salad

ENOUGH FOR 4

1 bunch baby carrots

1 Tbsp balsamic vinegar (caramelised even better)

1 Tbsp soy sauce

2 Tbsp EVO oil

4 handfuls mixed salad leaves

100g fresh goats cheese (or cottage)

1. Heat BBQ.

2. Meanwhile trim and discard carrot tops. Halve carrots lengthwise.

3. Rub with a little oil.

4. Cover and cook for 5-6 minutes or until carrots are a little burned and charred in places.

5. Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil.

6. Turn the carrots and cook for another minute or until cooked to your liking.

7. Scatter leaves over a serving platter. Top with hot carrots, drizzle with dressing and finish with little chunks of the cheese

Roast Brussel sprouts

300g brussel sprouts
Olive oil
2Tbsp fish sauce
1 Tbsp sherry or rice wine vinegar
pinch sugar
1/2 tsp chilli flakes
Small handful pinenuts

1. Preheat oven to 200C and get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.

(Also works with can of lentils stirred through.)

Vietnamese chicken salad

For 4 serves:

1 crappy (or 1/2 good) Chinese cabbage, sliced

2 carrots, grated

2 big handfuls coriander, chopped

1 big handful mint, chopped

Handful toasted peanuts, chopped

4 spring onions, chopped & fried

Poached chicken

Blitz:

1 chilli

3 cloves garlic

Small knob of ginger

2 spring onions

2 Tbsp (15ml) brown sugar

3 Tbsp EVO oil

Stir through:

2 Tbsp fish sauce

1 Tbsp rice wine vinegar

3 Tbsp lemon or lime juice

Roasted broccoli

1 head of broccoli

3 cloves garlic, minced

ginger (optional) minced

red chili, chopped (or dried)

Olive oil

1 Tbsp tahini
1/2 tin chickpeas (optional)

Slivered almonds

Oven at 200C.

Toss broccoli in remaining ingredients (except almonds) & roast 15 minutes. Add almonds in last 7 minutes.

Tzatziki tuna salad

For two days:

60g bag of washed rocket

2 x 95g tins of tuna in olive oil

400g tin of butter beans
tub of tzatziki

Awesome dressing for tuna salad

For 2 big plates of salad:
2 Tbsp (15ml) capers, chopped finely
2 cornichons, chopped finely
grated rind of 1/2 lemon
2 Tbsp (15ml) lemon juice
1 tsp red wine vinegar
2 Tbsp (15ml) EVO oil
1/2 tsp Dijon mustard
salt & pepper

(Salad:
About 180g tinned tuna
a cos lettuice or 1/2 a radicchio
basil
parsley
1/2 a red onion, blanched
1/2 punnet of cherry tomatoes)

North african pumpkin & chickpea stew

2 large onions, diced

2 cloves garlic, chopped
1 stick celery, diced
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground ginger
8 saffron threads, toasted
1/2 cup red lentils, rinsed
400g tin chickpeas, rinsed
500ml passata
bunch coriander
300g butternut pumpkin
1L veg stock
1/4 cup risoni

From HFW's "River Cottage, Veg everyday"

AMAZING millet mash

Make 2 BIG serves:
1/2 cup millet
1 1/2 cups water
1 small onion
1/2 small head cauliflower
1 Tbsp cold pressed olive oil
2 cloves garlic
¼ cup arame, soaked in boiling water for 20 minutes
Sea salt to taste

1. Rinse millet well.
2. Chop cauliflower and onion into chunks.
3. Put rinsed millet and water in a large pot and cover with chopped vegetables and salt. Bring to a rapid boil, cover and simmer for 20-25 minutes, until the vegetables are soft and the millet is cooked.
4. Remove from heat, add the cold pressed oil and arame. Mash with a large fork.

Great with spring onion & sardines.

You can use any type of veg: carrots, broccoli, kale, spinach, beetroot.

Garlicky kale and white bean stew

Serves 3-4:
Knob ghee
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
1 tin white beans
2 cups packed shredded kale leaves
2 cups vegetable stock
1 can (400g) tomatoes
Cold-pressed olive oil to garnish

Directions:
1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic.
2. Add remaining ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long).

Spicy tomato & red lentil soup

• 1 onion
• 2 cloves garlic
• 1 red chili
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp tomato paste
• 800g tinned tomato
• 1 cup red lentils
• 2 cups chicken stock

1. Roughly blitz onion, garlic & chili.
2. Heat oil & fry onion mixture. For a few minutes. Add spices & tomato paste & fry another minute.
3. Add tomatoes, lentils & stock. Boil, reduce to simmer partially covered for 20 minutes. Blend & season.