Posts

Grilled cauliflower and pesto

/in /by

Ingredients: (356 calories) (4 servings)

  • 1 onion
  • Olive oil
  • 1 large cauliflower
  • 1 tesapoon ground dried chilli
  • 800 g cannellini beans

Pesto:

  • 25 g unsalted nuts (whatever kind you have)
  • 3-4 sprigs of woody herbs, such as rosemary, thyme or flat-leaf parsley
  • 1 lemon

Instructions:

  1. To make the crispy onions, peel and thinly slice the onion into rings. Heat a good splash of oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove with a slotted spoon and set aside on kitchen paper to crisp up.
  2. Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool.
  3. Next rub in the chilli, sea salt and black pepper, and drizzle with a little oil. Leave to one side.
  4. For the pesto, toast the nuts in a dry pan over a low heat until golden, then either bash with a pestle and mortar or blitz in a food processor until combined.
  5. Pick and add the herbs, and a pinch of salt and blitz or bash again until you have a thin paste. Season with lemon juice, oil, salt and pepper, and set aside.
  6. Cook the cannellini beans according the package instructions. Mash and stir through 1 to 2 tablespoons of the pesto.
  7. Preheat a griddle pan over a high heat.
  8. Quarter the cauliflower and char on the griddle for 6 to 8 minutes, or until golden and charred.
  9. Divide the mash between four plates and top with a wedge of cauliflower, a drizzle of the herb oil and the crispy onions.

 

Roasted brussels sprouts

/in /by

Ingredients (6 servings) (104 calories)

  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest.

Roasted garlic lemon broccoli

/in /by

49 calories, 6 servings

Ingredients: 

  • 2 heads broccoli, separated into florets
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • Lemons

Instructions:

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.