375ml uncooked pearl barley 45ml sherry vinegar 2,5ml dijon mustard 2,5ml salt 30ml olive oil 50g blue cheese, crumbled 50 – 100g baby spinach half a red onion, sliced 80ml pecan nuts
Cook the pearl barley according to the packet instructions – usually it is 1:3 (pearl barley : water). Allow to cool completely. Add the vinegar, mustard, salt and olive oil to a cup and whisk everything together. Set aside. Add the cooked and cooled pearl barley, baby spinach, blue cheese and red onion to a large bowl and mix together. Drizzle the dressing over the salad and give it another quick mix. Spoon the salad into a serving bowl and sprinkle with the pecan nuts before serving.
Quinoa is an ancient grain that is a complete protein and has a deliciously nutty flavour. This salad offers all the nutrients you need for a meal on its own or as a side dish to whatever else you are cooking.
45ml olive oil 30ml lemon juice
375ml quinoa, cooked according to the packet instructions 250ml tightly packed sun-dried tomatoes, chopped half a red onion, finely chopped 125ml feta cheese, crumbed 1 apple, chopped into small cubes a small bunch of chives or any other soft, fresh herbs, chopped
Whisk the olive oil and lemon juice together and set aside. Add all the other ingredients to a bowl and mix through. Drizzle the olive oil mixture over the salad and serve.
This is a delicious and healthy meal based on Jamie Oliver’s avocado pastry recipe. The quick pickle elevates this plant-based dish from good to absolutely fabulous!
2 medium avocado pears 400g self-raising flour ice water 6 eggs 5ml salt 400g frozen peas, defrosted 140g cheddar cheese, grated 200g sugarsnaps, halved
Quick Pickle: 500ml vinegar 500ml water 83ml sugar 30ml salt 10ml mustard seeds 10ml whole black peppercorns 4 cloves of garlic, cracked 2 bay leaves 12 zucchini
Start by making the pickle: Slice the zucchini into coins/strips and place it in a glass bowl. Add the rest of the ingredients for the pickle to a saucepan. Place over high heat until tiny bubbles appear at the edges. Remove the saucepan from the heat and pour the pickle onto the prepared zucchini. Set aside until cold. (The pickle may be bottled at this stage and stored in the refrigerator).
Preheat your oven to 180℃ and spray a 38cm X 25cm oven tray with cooking spray. Scoop the flesh from the avocados into a food processor and add the flour. Pulse at high speed until the mixture resembles coarse, wet sand. Add a very small amount of ice cold water to the mixture while the engine is running. The mixture should come together into a ball. Line the prepared baking tray with the avocado-pastry by pushing it about 2cm up the sides of the tray as well as covering the bottom as evenly as you can. The pastry is too wet to roll – be patient in pushing/spreading it out as evenly as you can. Set aside. Add the eggs, salt, defrosted peas and cheddar cheese to the bowl of your food processor and blitz on high speed. Pour this mixture onto the avocado-pastry and scatter the fresh sugarsnaps on top. Bake the flan for 30 minutes. Remove from the oven and immediately cut into portions. Serve a portion of the flan with a generous amount of zucchini pickles on top.
My Whisk and I 