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
3 cloves garlic, finely shopped
¾ tsp ground cumin
¾ tsp ground cinnamon
2 tblsp red wine vinegar
2 tblsp olive oil
- 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.
- Place quinoa in a bowl and cover with boiling water. Let stand for 20 mins and drain well.
- 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.
- 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.
- 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
- 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.
- 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.
- 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!