Our Recipes Romantic Recipes for Two - Page 8

DARLING POTATO SALAD WITH FISH Serves two HEART STEALING CAULIFLOWER STEAKS WITH TAHINI DRESSING Serves two INGREDIENTS INGREDIENTS 300g sweet potato, peeled, chopped into 2cm cubes ½ tsp ground cumin 1 garlic clove, crushed olive oil 250g cherry tomatoes 600g msc fish like cod, pollack or sole 40g feta cheese, crumbled ½ can chick peas, drained, rinsed 100g spinach Yoghurt dressing 1 small yoghurt (natural) ½ lemon, juiced 1 garlic clove, crushed 5g coriander leaves, finely chopped METHOD 1. Preheat the oven to 200C. Combine the sweet potato, cumin and garlic in a large roasting pan. Season with salt and pepper, drizzle with oil and toss to coat. Roast for 30 minutes, then add the tomatoes and roast for a further 15-20 minutes or until the sweet potato is tender. Remove and allow to cool. 2. Heat a grill or frying pan. Lightly brush the fish with oil and season with salt and pepper. Cook the fish for 4 to 5 minutes each side or until just cooked through. 3. To make the yoghurt dressing, combine the yoghurt, lemon juice, garlic, coriander and salt and pepper in a bowl. 4. Crumble the feta over warm vegetables. Add the chickpeas and spinach. Toss to combine. Spoon onto plates and top with the fish. Serve with yoghurt dressing. VALENTINE Tip: Cut a couple of slices of bread into heart shapes, toast then spread with cream cheese and sprinkle with peppercorns. 1 head of cauliflower, leaves removed 1 tbsp olive oil Fine sea salt 2 tbsp tahini paste Wedge of lemon Water METHOD 1. Using a sharp knife, cut the cauliflower vertically from the top of the head to the to make 1-inch “steaks”. Trim away any extra leaves or tougher bits of stem from the base. 2. Heat a tablespoon of olive oil in a frying pan over a medium heat, allowing it to coat the pan. Place your cauliflower steaks in the pan, moving them around so they get a quick coat of oil. Sprinkle with a pinch of fine sea salt. 3. Sear the steaks on one side for three minutes or until golden but with a little charring. Turn the steaks over and cover the pan with a lid, making sure you turn down your heat to medium-low. The steam produced in the covered pan will cook the cauliflower until tender. The charred bits will give the steaks a deliciously nutty flavour, so don’t be worried if things get a little crispy and brown in the pan. 4. Cook the steaks for five minutes or until tender. They will be ready when you can easily pierce the cauliflower with a knife. 5. While the steaks are cooking, add the tahini paste to a mixing bowl with a squeeze of lemon. Add a tablespoon of water and mix ingredients with a whisk. You’re aiming for a thin, runny, off-white tahini dressing. Keep adding a dash of water until you reach that consistency. Add more salt or lemon to taste. The tahini, plus the nuttiness of the cooked cauliflower, creates a very rich and savoury flavour. 6. When the steaks are done, put them on a plate and drizzle with tahini dressing. 7. Sprinkle with the chopped parsley and serve.