DARLING POTATO SALAD WITH FISH
HEART STEALING CAULIFLOWER
STEAKS WITH TAHINI DRESSING
300g sweet potato, peeled, chopped into 2cm cubes
½ tsp ground cumin
1 garlic clove, crushed
250g cherry tomatoes
600g msc fish like cod, pollack or sole
40g feta cheese, crumbled
½ can chick peas, drained, rinsed
1 small yoghurt (natural)
½ lemon, juiced
1 garlic clove, crushed
5g coriander leaves, finely chopped
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
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.