Warm Salad of Aubergine, Moghrabieh & Chickpeas

Persepolis in Peckham is one of my all time favourite shops.  What you can't buy there or learn about whilst you're shopping really isn't worth knowing.  Each time I go I seem to pick up an ingredient I've never cooked with before, as well as stocking up on cupboard staples for recipes I love to cook from Sally Butcher's Veggiestan or Yotam Ottolenghi and Sami Tamimi's Jerusalem.

A rather large packet of moghrabieh had been lurking in my cupboard for a while (I would say unopened, but I have a toddler who is rather partial to 'digging' them with his mini digger and liberally distributing them around the house).  Together with an aubergine, half a jar of rather lovely chickpeas and a few lonely tomatoes they made a tasty impromptu warm salad for dinner on a cool May evening.

Serves 2 as a main meal or 4 as a light lunch.

Ingredients

100g moghrabieh
1 aubergine
3 tbsp olive oil (plus a little extra for the tomatoes)
1 tsp sumac
8 small tomatoes
1 tsp cumin seeds
1 small onion, halved and finely sliced
200g chickpeas, drained and rinsed
1 tsp ground coriander
1 tbsp chopped flat leaf parsley
salt & black pepper

Method

Preheat the oven to 200C / 180 C (fan).

Cook the moghrabieh according the pack instructions (I cooked mine in boiling water for around 15-20 minutes).

Slice the aubergine in half lengthways and then, placing the cut side down on the chopping board, slice each half into 1cm thick semi circles.  Mix with the sumac and 2 tablespoons of olive oil, season generously with salt and freshly ground black pepper and then roast for about 20-30 minutes until cooked and starting to brown (you will need to turn them over at east once during cooking).

Put the tomatoes in a small roasting dish, season and drizzle with a little olive oil.  Roast in the oven for 12 minutes, or until the skins are just starting to colour.  Set to one side.

Place a medium frying pan over a moderate heat and add 1 tablespoon of olive oil.  Add the cumin seeds and fry for 1-2 minutes until they release their aroma.  Add the sliced onions and cook for 7-8 minutes, until they are starting to brown, then add the chickpeas.  Cook for 5 minutes, then add the ground coriander and season with salt and pepper to taste.

Mix together the cooked moghrabieh, aubergines, onions and chickpeas and chopped parsley and place on a serving plate.  Top with the roasted tomatoes and their juices.  Serve warm or at room temperature.

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Roasted Cauliflower & Squash with Spiced Bulgur

Cauliflower is one of those vegetables that has always failed to inspire me. I'm not talking about the fractal beauty that is the romanesco cauliflower, but the common or garden white variety. In my kitchen they usually find their way into cauliflower cheese or curry (there's something about cauliflower and spices that works so well), but overrun with them as I was just before Christmas I decided to try something new.

I've fancied Denis Cotter's recipe for cauliflower with green peppercorns for a while, but a lack of green peppercorns in my cupboards put paid to that plan! Here I was looking at a rather large cauliflower that really was ready for eating and to be honest there wasn't a fat lot else in the fridge. Aren't the best recipes always the ones that come out of nothing?

You could add some cooked chickpeas to the squash and cauliflower 10 minutes before the end of the cooking time to make this a more nutritionally balanced vegetarian dish.

Ingredients

1 small cauliflower

1/4 of a crown prince squash or 1 small butternut squash

1/2 to 1 red chilli (sliced)

3 cloves garlic (peeled and left whole)

2 tbsp olive oil

salt & pepper

For the spiced bulgur:

1 tbsp olive oil

6 cardamom pods

1 tsp cumin seeds

2 whole cloves

150g bulgur wheat

350ml water (approx)

salt & pepper
1 tbsp toasted nibbed almonds

For the caramelised onions:

2 tbsp olive oil
2 onions (sliced)

1 tsp soft brown sugar

1 tsp good sherry vinegar

salt & pepper

Method

Preheat your oven to 190 C.

Peel the squash, remove the seeds and cut the flesh into thick slices. Remove the outer leaves of the cauliflower, wash the cauliflower and then cut into thick slices (rather than breaking it into florets). Put the squash and cauliflower into a roasting tin with 2 tablespoons of olive oil, the red chilli and whole cloves of garlic. Season generously with salt and pepper. Put into the oven for around 40 minutes until the cauliflower and squash are tender and beginning to crisp and brown at the edges.  Remove the garlic cloves.

In the meantime prepare the spiced bulgur and caramelised onions.

For the spiced bulgur, heat 1 tablespoon olive oil in a small pan (which has a tight fitting lid) over a medium heat. Add the cumin seeds and cook for a minute stirring often, then add the cardamom and cloves. Stir in the bulgur and reduce the heat. Continue to stir over a low heat until the bulgur has turned from a golden to a nutty brown (without letting it catch or burn). Season and add the water. Bring to the boil, stir, put the lid on the pan and immediately reduce the heat to very low. Cook for approximately 15-20 minutes until the bulgur is tender but still with a little bite.  Fluff the bulgur with a fork, remove the whole spices and then stir through the toasted almonds just before serving.

For the caramelised onions, put the oil and onions into a heavy based pan over a low heat. Cook the onions very slowly, stirring often, until they begin to turn golden brown (this will take around 30-40 minutes) and then add the sugar and season with salt and pepper. Cook for around another 5 minutes. Add the vinegar and cook until the liquid has disappeared. The onions should now be caramelised and a rich brown colour.

Serve the roasted squash and cauliflower on top of the spiced bulgur and finish with a spoonful of the caramelised onions.

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Rigatoni with Crown Prince Squash, Cavolo Nero & Red Chilli

There's one thing I know for sure - pasta consumption in our house has rocketed since we started getting an organic veg bag again. 

Picture this...it's 7.30pm on a week night, the baby has just gone to bed, the fridge is full of the random assortment of vegetables that you can only have when someone else is choosing your veg each week, your tummy is rumbling and you want to curl up on the sofa, sharpish.  What you need is a hearty bowl of pasta that's ready in no time and leaves you feeling (relatively) virtuous.

I think my love of the combination of kale and squash is probably inspired by Denis Cotter.  He cooks the sort of good (vegetarian) food that I want to eat every day.  Food that is a far cry from the apparently mandatory mushroom risotto or pasta served up as the meat-free option in many restaurants and pubs.

You don't need to use crown prince squash - any squash will do - I just happen to like the rounded, buttery flavour of the crown prince.  Butternut squash would be a more than adequate replacement.  The same goes for the cavolo nero (black kale).  Although cavolo nero tastes best, you could use the more widely available curly kale or any other dark green leafy vegetable.

Ingredients

150-200g rigatoni (depending on how hungry you are)

1/4 crown prince squash (or 1/2 a large butternut squash)

1 leek

10-15 large cavolo nero leaves

1 red chilli (finely sliced)

3 garlic cloves (finely sliced)

2 tbsp olive oil plus 1 tbsp to roast the squash

salt & freshly ground black pepper

freshly grated pecorino or parmesan

Method

Peel and deseed the squash.  Cut into 1 inch cubes.  Season the squash with salt and pepper and toss in 1 tablespoon olive oil.  Roast in a medium oven (approx 180 C depending on your oven) for approximately 20 minutes until tender and beginning to caramelise at the edges.  You will need to check on the squash a couple of times and toss to ensure it roasts evenly.

Discard the outer layer (or layers) of the leek and then slice in half lengthways.  Slice the leek into thin semicircles and wash thoroughly.  Wash the cavolo nero, discard any thick stalks and slice the leaves into strips about 1cm wide.

Bring a large pan of salted water to the boil.  Cook the pasta according to the packet instructions.

Heat a wide based saute pan over a medium heat.  Add 2 tablespoons of olive oil and then the leeks.  Saute, stirring frequently, for 4 minutes and then add the cavolo nero.  Continue to saute until the leeks and kale are tender.  Lower the heat, add the red chilli and garlic and continue to saute for a couple of minutes. 

The pasta and squash should now be ready.  Drain the pasta, reserving the cooking water.  Add the squash, drained pasta and 3-4 tablespoons of the cooking water to the leeks and cavolo nero, then season generously. 

Serve with plenty grated cheese.

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Romanesco Cauliflower & Chilli Pasta

Romanesco cauliflowers are like jewels.  Pretty fractal emeralds which call out to me from market stalls at this time of year.  They seem so rare and precious that I feel the need to do them justice; more so than any other vegetable.  I want to show them off in the manner they deserve.

Small romanescos are magnificent steamed whole and served with a bechamel sauce which has had large chunks of stilton stirred through at the last minute (so that they're just beginning to melt but haven't yet disappeared...) and then topped with crunchy toasted pine nuts.

On a quest for a simple dish befitting the romanesco but a little less artery clogging, I paired it with chilli and garlic to make a substantial week night dinner.  It's nothing new or inventive - there are probably a million similar recipes out there - but it's a hearty bowl of bejewelled pasta that makes me happy.

This will make enough for 2 hungry adults.

Ingredients

1 medium romanesco caulifower

1/2 - 1 red chilli (depending on how hot your chilli is and how much heat you want)

2 cloves garlic

2 tbsp good olive oil

200g penne or rigatoni pasta

salt & pepper

2 tbsp finely grated parmesan (or other hard cheese)

Method

Break the cauliflower into small florets and roughly chop the stalks into small pieces.  Wash thoroughly.  Finely chop the chilli and garlic.

Bring a large pan of salted water to the boil.  Cook the cauliflower for about 8 minutes until soft but not falling apart.  Remove the cauliflower with a slotted spoon and set to one side (don't discard the cooking water).

Bring the water back to the boil and cook the pasta according to the packet instructions.

In the meantime, heat a wide based saute or frying pan.  Add the olive oil and then the cauliflower.  Saute over a medium heat, stirring often, until the cauliflower begins to break down a little.  Turn down the heat and add the chilli and garlic and season generously with freshly ground black pepper and salt.  Continue to for a couple of minutes, taking care not to let the garlic burn.

Once the pasta is cooked, add it to the cauliflower, using a slotted spoon, along with 2 or 3 tablespoons of the cooking water.  Stir in most of the grated cheese, reserving a little to serve (to make this dish vegan omit the cheese).

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Jerusalem Artichoke Soup with Hazelnuts

Jerusalem artichokes aren't the prettiest looking of vegetables and seem to be much maligned for their (to put it politely) gas inducing properties. But that's not to say that they can't be transformed from the knobbly roots that they are, into some delicious dishes.

I first came across jerusalem artichokes about 12 years ago when I was living in France but didn't get to taste them then as these topinomboux, which grow abundantly even in poor soil, were destined for animal feed. It wasn't until a few years later that I spotted them for sale in the greengrocers back in England that I bought some to make a wild rice, puy lentil and jerusalem artichoke salad. A lovely earthy salad, perfect for the winter months.

What I didn't know until recently was that the jerusalem artichoke is from the same family as the sunflower. Looking at the roots (which are cultivated as the vegetable we eat) I could be excused for not guessing, but it's easier to see the family ressemblance when you see the flowers of the plant.

Jerusalem artichokes lend themselves perfectly to a hearty winter soup and the addition of hazelnut oil and toasted hazelnuts raises this soup to something a little special and good enough for a weekend lunch with friends.

Ingredients

8 - 10 medium jerusalem artichokes
1 medium leek (white and pale green only)
1 medium onion
juice of 1/2 lemon
1 to 1 & 1/2 litres light vegetable stock
2 bay leaves
1 oz butter
dash olive oil
salt & pepper
handful blanched hazelnuts (to serve)
hazelnut oil (to serve)


Method

Finely chop the oinion and slice and wash the leek. Add the butter, dash of olive oil, onion and leek to a large heavy bottomed pan or casserole (which has a lid). Heat gently over a low heat and then place a sheet of baking parchment over the vegetables and tuck it down to seal in the steam. Put the lid on the pan and cook very gently for abuot 10 minutes (checking and stirring regularly to ensure that the vegetables do not turn brown). Discard the baking parchment.

Whilst the oinions and leeks are cooking, peel and chop the jerusalem artichokes and then add to the pan along with the stock and bay leaves. Simmer gently until the jerusalem artichokes are cooked though.

Remove the bay leaves and then puree the soup until smooth and return to the pan with the lemon juice (add more to taste if you like) and season generously with freshly ground black pepper and salt if needed.

As the soup is warming through slowly, gently toast the hazelnuts in a dry frying pan and then crush slighty (I did this by putting them in a sandwich bag and bashing them with a rolling pin). Dish up the soup, drizzle with the hazelnut oil and scatter some toasted nuts in the centre of each bowl.

Serves 4 for lunch or 6 as a starter.

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Mince Pies

I learnt a couple of new things about mince pies yesterday from a wonderful lady called Jean who led our festive Dickens guided tour around the City of London yesterday afternoon. Firstly, instead of being round as we know and love them, way back as early as the 16th century, mince pies used to be oval shaped - like a cradle. Secondly, superstition has it that you should eat a mince pie on each of the 12 days of Christmas to bring you good luck for the forthcoming year. Now that shouldn't be a problem for me (unless the idea is that you need to just eat 1 each day for the good luck rather than 3 or 4 ...).

By this time of the year I've usually whipped out dozens of trays of mince pies for work, neighbours, friends and of course for us at home. But for some reason this year I've not really got around to it and can only claim a couple of dozen so far... I'm planning on making up for it over the next couple of weeks though!


There are many mince pie recipes out there, but I make them the way my Mum taught me when I was growing up - super simple with lovely light, flaky pastry. Some people use sweet pastry, but for me this is sugar overload with the already sweet mincemeat, so instead this recipe uses a basic shortcrust pastry made with white flora as opposed to butter which can be a touch rich. The advantage of course being that I can easily eat 4 in one sitting!


Ingredients

8oz plain flour
4oz white flora
3-5floz cold water
Mincemeat (homemade if you have it or good quality vegetarian shop bought
Milk or beaten egg to glaze
Icing sugar to dust


Method

Mix the flour and white flora together to form the consistency of breadcrumbs (this is really easy if you have a food processor, just be careful not to over mix). Then add the water a little at a time to form a soft dough. Depending on the flour you use you will need between 3floz and 5floz - I used Dove's Organic flour today and it needed about 3floz. Wrap the pastry in cling film (taking care not to handle it too much as this makes it dry and tough) and pop in the fridge for at least half an hour.

Grease your mince pie tins (just the same tins as you use for fairy cakes). If you prefer deep-filled mince pies you could use muffin tins or alternatively use some of those mini tins to make mouthful sized mince pies.

Once the pastry has chilled roll it out on a floured work surface to about 1/2cm thick. If you don't have a rolling pin you can always improvise with an empty wine bottle that you have washed and removed the labels from!

Use a 7 1/2cm or 8cm wide round fluted cutter to cut 12 discs. Gently place the discs into the mince pie tins and press down gently in the centre. Put a good heaped teaspoon of mincemeat in each one. Then use either a 6cm wide round fluted cutter to cut full tops for your mince pies or, if you have them, use Christmas shaped cutters like stars, Christmas trees and holly. If you choose the round tops, cut 2 small lines in the centre of each one to let the steam out whilst they're cooking.

Brush the tops with a drop of milk or, for a more golden topped mince pie, a beaten egg. To make your mince pies vegan use soya milk to brush the tops or if you don't have any, nothing at all (they'll still taste just as good!).

Pop the tray into an oven pre-heated to 200C for 15 - 18 minutes until the pastry is cooked and lightly golden. Leave to cool for a few minutes in the tin and then gently remove to a wire rack. If you can resist eating them there and then whilst they're still warm, leave to cool completely and then dust with a touch of icing sugar.

This recipe makes 12 normal sized mince pies.

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Not Aunty Lisa's Top Houmous Tip

We eat a fair amount of houmous in our house. It's a super quick pre-dinner or lunchtime snack to whip up from the tins and jars lurking in the kitchen. With sticks of carrot, celery, cucumber, whatever is knocking around in the bottom the fridge really, it's a healthy snack too.

There are some days though, when I'm making a Middle Eastern inspired banquet for example (you know the sort of thing - falafel, tabbouleh, broad bean and preserved lemon salad, sumac roasted aubergines...), when I want my houmous to be a bit 'special'. On these occasions I've experimented with adding more olive oil than usual, adding a different olive oil or by sprinkling toasted pine nuts on top before serving. All with good results.

But whilst I was staying with my littlest sister in Newcastle a couple of years ago we decided to go for some food at the Flatbread Cafe. There you can choose to order a Bedou Feast of 3 dishes and a freshly made flatbread which we both did and then shared everything. Besides all the other mouthwatering dishes they have (including the Cucubita with pumpkin, chestnut and sweet potato and a fantastic Chana Dahl), we were bowled over by the houmous. There was something about it that I couldn't just put my finger on... It was smooth, light and so incredibly tasty. A delight!

As you can imagine, like every determined home cook, I scurried away to try to recreate it at home, wondering about the quality of the chickpeas, the way in which the chickpeas were cooked, the flavour of the olive oil, the balance of the other ingredients... All of these things do have a huge impact but the smooth texture continued to elude me. It wasn't until I was staying with Not Aunty Lisa a year or so later that I learnt a little trick that turns my everyday store cupboard houmous into the something special I'd been looking for, without the rigmarole planning in advance and cooking dried chickpeas or having a glorious earthy olive oil to hand.

It's as simple (albeit time consuming) as popping the little skins off each individual chick pea. It really does make a difference. And whilst I can't be bothered to do it every time I make houmous, I enjoy it all the more when I have gone to the effort.

Ingredients

1 tin chick peas (drained)

1 dessertspoon light tahini (or more if you are a big tahini fan)

juice of 1/2 lemon

1 clove garlic (crushed)

salt & pepper

2 or 3 tbsp good olive oil

splash of water (if needed)

Method

Pop the chick peas out of their little skins. This is quite simple to do but will take time - I find it best to do it with the distraction of the radio or TV so I don't notice the time passing. Or I delegate this part of the process to unsuspecting friends or family.

Add all the ingredients (except the water) to a food processor and blitz until smooth. You may need to add a little water to reach your desired consistency or you can add more olive oil.

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Food for Sharing

Our Big Lunch went off with a bang! What a fantastic day. Even before we'd all sat down to eat together at our long mish mash of tables up the middle of our street we felt like it had all been worthwhile. I caught up with neighbours who I wave to most days and met others who I had honestly never seen before despite them living only 10 doors away. Everyone brought the most amazing homemade and homegrown food - lettuces, tomatoes and courgettes from peoples' gardens, Sri Lankan pastries, huge bowls of colourful salads, sundried tomato bread, tarts and quiches, soups, cinnamon whirls (why oh why did I not get my hands on one of them...?!)... We had magic tricks, a clown on stilts, middle class dub from the back of a morris minor courtesy of Sly and Reggie, giant jenga and a lot of talking. And the rain stayed away!

I wanted to make food to share and also to test out my brownies ahead of my turn on the UKFBA stall at the Covent Garden Real Food Market on 30th July 2009! So I decided to make some vegetarian salads which would go with anything and Delia's Tomato & Goat's Cheese Tart which is not only the simplest tart you can make it is also super, super tasty.

Delia's Tomato & Goat's Cheese Tart

Ingredients

1 pack all butter puff pastry (you can make your own, but are there really enough hours in the day?!)
750g tomatoes (thinly sliced)
150g soft goat's cheese
2 cloves garlic (crushed)
fresh thyme
olive oil
salt & pepper

Method

If you have the ready rolled pastry then just unroll it onto a lightly oiled baking tray. Otherwise, roll out your pastry into a rectangle measuring approximately 15"x12". With a sharp knife, mark a line about 1/2" from the edge of the pastry all the way around without cutting right through the pastry. This allows the pastry to rise at the edge.

Mix the goat's cheese, garlic, seasoning and a good handful of chopped thyme leaves. Spread onto the pastry base. Layer the tomato slices in lines on top of the cheese mixture, overlapping as you go. Drizzle with a little olive oil, season with salt and pepper and lay some thyme on top.

Bake in a medium oven (approx 170 - 180 C) for around 50 minutes to an hour, until the pastry is cooked and the tomatoes are starting to crisp at the edges.

Allow to cool slightly, then cut into slices and share with family, friends or neighbours!

For the salads I chose a Tabbouleh, which is light and fresh and goes really well with most things, including the Tomato Tart, and a potato salad. Potato salads tend to be the sort of thing most people like - a crowd pleaser. This particular recipe is one that I have made for years ever since reading Delia's recipe for Anya Potato Salad in her Vegetarian Collection. It's a good solid vegetarian cookbook - not my favourite, but one that covers so much day to day food and food for entertaining that it spends most of its time in my kitchen rather than on the bookshelf.

Tabbouleh

Indredients

200g bulgar wheat
1 small red onion
large bunch of flat leaf parsley
750g - 1kg tomatoes
1 lemon
olive oil
salt & pepper
1 clove garlic (optional)

Method

Cook the bulgar wheat and leave to cool. I do this by putting the bulgar in a small pan, covering with cold water, bringing it to the boil with the lid on and then I turn the heat off and let the steam do the rest.

Make the dressing in the bottom of a big serving bowl by whisking the juice of 1 lemon (this isn't set in stone - use less or more depending on your own taste), salt, pepper and crushed garlic clove together, then whisk in the olive oil. I always find those little 'wonder whisks' are perfect for making dressings as they help the ingredients emulsify which is what you want from a good dressing.

Finely chop the red onion and add it to the dressing.

Chop the tomatoes into small pieces - around 1cm square and pop them in a sieve over a bowl to drain off any excess juice. You can put them in juice and all but I find that it sometimes makes the salad too soggy. Slice the parsley as thinly as possible starting at the leafy top and going all the way down to the stalks. Slicing the parsley this way is something I learnt a few months ago and really makes a difference to the taste.

Mix all the ingredients together with the dressing and red onion and it's ready to serve. It keeps well for a day or so which means you can make it in advance if you need to.

Anya Potato Salad

Ingredients

2kg Anya potatoes
5 or 6 shallots (finely chopped)
chives
1 dessertspoon Dijon mustard
1 dessertspoon balsamic vinegar
1 dessertspoon white wine vinegar
4 or 5 dessertspoons olive oil
salt & pepper

Method

Cook the potatoes in salted water, drain and put to one side.

Make the dressing by mixing the salt, pepper and mustard together in the bottom of a big serving bowl. Add the balsamic and white wine vinegars and mix with a wonder whisk (or a fork if you don't have one). Then add the olive oil and whisk until emulsified. Put the shallots in the dressing.

Once the potatoes have cooled slightly (but are still warm) add them to the dressing and mix. Sprinkle with chopped chives and serve either warm or cold. Again this can be made in advance, but the chives are best if you sprinkle them over at the last minute.

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More Gingers, Vicar?: Summer Gazpacho

Please vote for us - More Gingers, Vicar?

There's little more summery than beautiful ripe tomatoes like these from The Tomato Stall on Marylebone Farmers' Market. These beauties were sweet and packed with flavour - just perfect for our Gazpacho starter for the Nom Nom Nom 2009 final.

Gazpacho is a cold Spanish tomato soup which originated in the southern region of Andalucía. It is a perfect refreshing summer dish, especially on a hot sunny day. I can picture myself now sat outside in the garden, the sunshine beaming down, a glass of chilled fino in my hand and a small bowl of vibrant, fresh gazpacho in front of me... (if only the summer would come back to London!).

I'd tried gazpacho in the past and never been particularly enamored with it. That was, until I spent 2 weeks in Andalucía earlier this year. If you have the best, fresh, ripe ingredients it is simply delicious. And what's more, it couldn't be simpler to make.

What better way to kick off our seasonal summer menu for the Nom final?!


Summer Gazpacho

Ingredients

1kg tomatoes
1/2 cucumber (we used a lovely organic spiky one on the day
1 sweet red pepper
1 yellow or orange pepper
1/2 red onion
1/2 red chilli (or more if you prefer your gazpacho to pack a punch
2 cloves garlic
2 tbsp good quality sherry vinegar
100ml good fruity olive oil
1 tsp muscavado sugar (you may need more or less depending on how sweet your tomatoes are
worcestershire sauce (to taste)
salt & pepper

Method

Roughly chop the tomatoes, peppers (seeds and stalk removed), cucumber, red onion, garlic, red chilli, olive oil, sugar and vinegar. Put it all in a blender and blend until it's as smooth as it will go. Put a seive over a bowl and seive the soup mixture to remove all the skin and pips - you will probably need to push it through with a spoon.

You should be left with a smooth soup which you can season to taste with salt, pepper, worcestershire sauce, more sugar (if needed), etc.

Pop it in the fridge to chill until you are ready to serve.

If you like the sound of this recipe please vote for us in the Viewers' Choice Awards. It's really simply - you just need to go to this page on the Nom Nom Nom 2009 website and vote for More Gingers, Vicar?

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What I Ate: Roasted Beetroot & Puy Lentil Salad

I'm always hungry when I get home from pilates. It's such hard work! But I'm not great at organising myself to make lunch when I get home on a Saturday, especially if Andrew isn't around. For some reason Saturday lunch always ends up being a grab and run affair squeezed in between pilates and shopping and washing and doing all those things I didn't have chance to do during the week. Which is wrong seeing as that means that one of my two 'this is my time' lunches is always a non-event. That's not the way it should be surely?

Today I guess I was fortunate to find good leftovers in the fridge which I could craft into a tasty lunchtime salad. Roasted beetroot left over from making Lebanese beetroot salad on Thursday evening, some cooked puy lentils (the rest of which went into a puy lentil tabbouleh with grilled halloumi earlier in the week) and flat leaf parsley which was beginning to wilt.

Ingredients

2 roasted beetroot (peeled)
1 spring onion
3 tbsp cooked puy lentils
a handful of chopped flat leaf parsley
1/2 tsp dijon mustard
1 dessert spoon sherry vinegar
2 dessert spoons olive oil
salt & pepper

Method

Make the dressing by mixing the mustard with some salt and pepper in a bowl, add the vinegar and combine, then whisk in the olive oil. Finely slice the spring onion and add to the dressing with the lentils, sliced beetroot and parsley.

If you haven't got roasted beetroot lying around in the fridge then you can roast them by washing, wrapping in a foil parcel and popping them in a medium oven for an hour or so (preferably whilst you've got the oven on for something else!).

A super simple, earthy salad. It would work so well with some goat's cheese or goat's curd but alas the goat's cheese in my fridge is destined for a tomato tart for tomorrow's Big Lunch street party!

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Red Quinoa & Black Bean 'Chilli' Salad

I've been a quinoa (pronounced keen-wa) convert for quite some time. Not only is it a complete protein in nutritional terms, which is great for non-meat eaters like me, but it's also actually rather tasty. It might not look it - it's a pale grain like any other and I have to admit that I wasn't completely taken with it the first time I tasted it plain (although it does have a strangely moreish nuttiness). But once I began to experiment with it, mostly in salads and pilaf, I decided it was pretty good stuff. Added to which I feel rather virtuous when I eat it because of its goodness!

OK, technically it isn't a grain. Despite the Incas, who considered quinoa to be sacred, calling it chisaya mama (the mother of all grains) it is apparently a wannabe-grain (or psuedograin as the experts would have it). A grain-like crop. It has been a staple food source in the Andean region of South America for thousands of years but it seems that it's significance for our modern diets (and in particular vegetarian and vegan diets) has only received increasing attention over recent years.

Whilst shopping in Paris last month I spied a packed of red quinoa which I had read about, but never seen before. I snapped myself up a little bag and brought it home to London to try out. Actual recipes for red quinoa proved to be far and few between so I came up with the idea of using Mexican flavours to create a red quinoa chilli salad...black beans, corn, red chilli. I served it with guacamole and tortillas, but to be honest, the guacamole overpowered it a bit so next time I think I would make a side salad with the avocado instead (and use less lime!).

Here's what I did:

Ingredients

150g red quinoa
1 tin black beans
1 small tin sweetcorn
1 sweet red pepper (chopped into pieces)
2 spring onions (finely sliced)
2 x cloves garlic (I used new season garlic)
1 x red chilli (finely chopped)
Juice of 1 lime
Rapeseed oil

Salt & pepper

Method

Cook the red quinoa. I do this by washing the grains in cold water, putting them in a dry pan for a couple of minutes until they start popping slightly, then covering them with water and simmering with the lid on for around 10 minutes until cooked but still with some bite.

Make a simple dressing with the lime juice, oil, seasoning, garlic and red chilli. Add the cooked quinoa, beans, sweetcorn, spring onions and red pepper and stir to serve. Some freshly chopped herbs may also work well but alas I had none...

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Carrot Pancakes with Houmous and a Feta Salad (Maria Elia)

Last weekend was another weekend filled with trying out new recipes. Maria Elia's Carrot Pancakes with Houmous and a Feta Salad looked ideal for lunch in front of the Bahrain Grand Prix.

I wasn't keen on the idea of the orange in the watercress and feta salad. Fruit in salad (apart from my mum's grapefruit, chickpea and watercress salad) is not my thing. In fact I'd made the salad and was dishing up when I decided that if I was following a recipe then I really should trust the person who wrote it...so the orange went in at the last minute, and am I glad it did! It lifted the whole dish and really wouldn't have worked without it. Although the recipe looks like it has lots of steps it not that complicated really. The flavours work brilliantly - earthy roasted carrot in the houmous, light spices in the 'pancakes' and the zing of the orange with the peppery watercress in the salad.

I'll make it again, but the carrot pancake batter needs to be lighter. I'll work on that (like I've been working on my vegetable bhajis ever since my mum recited her 'estimated' recipe over the phone to me sometime last year) and some days I might manage it and others...maybe not.

Just leave the feta out of the salad to make this vegan.

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