Winter Vegetable Recipes

Winter can seem a little boring in its variety of fruit and veg options, however add some spark to winter fruit and veggies with these tasty recipes!

Cauliflower tabouli with Lamb & Pomegranate Serves 4


400g lamb fillet or leg steaks

½ cup quinoa

½ cauliflower, broken into small florets

1 bunch flat leaf parsley leaves

½ bunch mint leaves, coarsely chopped

4 shallots, thinly sliced

70g flaked almonds, toasted

Seeds from ½ pomegranate

Dressing

3 cloves garlic, finely shopped

¾ tsp ground cumin

¾ tsp ground cinnamon

2 tblsp red wine vinegar

2 tblsp olive oil

 

  1. Dressing:  Whisk all ingredients and add a pinch of caster sugar to taste.  Season.  Use ¼ of dressing to marinate the lamb and put the rest aside to dress the salad.
  2. Place quinoa in a bowl and cover with boiling water. Let stand for 20 mins and drain well.
  3. Heat a grill pan or BBQ to medium heat. BBQ or grill lamb to your liking.  Set aside, covered with foil for 5 mins to rest.  Slice across the grain.
  4. Combine quinoa, cauliflower, herbs and onion in a large bowl.  Add the remaining dressing and toss well to combine.  Sprinkle salad with almonds and pomegranate seeds.
  5. Divide salad onto plates and top with sliced lamb. Enjoy!

Roast garlic, potato & leek soup Serves 4


2 garlic bulbs, unpeeled, cloves separated

1 tblsp olive oil

2 medium leeks, trimmed, halved, washed, sliced

1 celery stalk, chopped

1 ½ tblsp fresh thyme leaves

2 cups salt reduced vegetable stock

700g potatoes, peeled, chopped

 

  1. Preheat oven to 180 degrees Celsius.  Line a baking tray with baking paper and drizzle 1 tblsp oil over garlic.  Roast for 12-15 mins until tender.  Once cool enough to handle squeeze garlic from skins.
  2. Heat remaining oil in saucepan over medium to high heat.  Saute leeks, celery and 1 tblsp thyme for 5-7 mins until fragrant.  Add stock, 2 cups water and potatoes.  Cover and bring to the boil.  Reduce heat to medium and simmer, uncovered for 12-15 mins or until potatoes are tender. Add garlic.
  3. Using a food processor, process until smooth in batches if necessary.  Return to heat, add remaining thyme and a little cold water if soup appears to too thick.  Season to taste.  Serve!

 

 

One Response
  1. I have recently been roasting garlic to add in dishes. I can’t believe how delicious and buttery they become, and it keeps the winter bugs away! Thank you for the recipes keep them coming.

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