Tag Archives: roasted

Roasted Beetroot Tart with Goat’s Cheese, Walnuts, Oatmeal Crust

3 May Beetroot, Goats Cheese & Walnut Tart

Beetroot, Goats Cheese & Walnut Tart

Sorry I’ve been neglecting you recently. It’s not that I don’t love you any more it’s just that I’ve been really busy with life and people and working on an exciting new business venture that I am desperate to tell you all about.

But not just yet…

Beetroot, Goats Cheese & Walnut Tart

First a recipe, because that is why you are here after all. You’re obsessed with food probably, like I am.

I buy beetroots from the market, then I roast them and then I decide what I am going to do with them. Roasted beetroot is a great thing to have in your fridge. You can just add it to a salad with some goat’s cheese & walnuts (classic flavour combinations) if you can’t be bothered with the whole “making the tart” thing or are pushed for time. You can puree it with some chickpeas to make this brilliantly bright magenta coloured Beetroot Hummus, or blend it with some stock into this stunning  Spiced Beetroot Soup.

Roasting Beetroot

I had pinned this recipe for a Beetroot, Goats Cheese & Walnut Tart on to my Food I Want To Make My Own board and remembered a recipe for a tomato tart with a walnut oatmeal crust that I had cut out of a magazine. You know when you want to find something and you find everything but that one thing?

Anyway, I did eventually find it in  a pile of papers in a draw. This crust is a bit like a cheesecake base if you know what I mean, the oats, wholemeal spelt flour and finely chopped walnuts are mixed with olive oil to make a base that you press into the tart case with your hands and push it up the sides.

It’s worth the hassle. You get a slightly thicker than normal, rustic, nutty, crumbly biscuity base that is perfect with the goats cheese & beetroot. And it makes a nice change.

Walnut Oatmeal Crust

Roasted Beetroot, Goats Cheese & Walnut Tart with a Walnut Oatmeal Crust

Serves 4-6 vegetarian. Adapted from Alexandra Cooks

Roasting beetroots:

  • 3 or 4 tennis ball (or smaller) size beets (you may not need it all for this recipe)
  • olive oil salt & pepper, dried or fresh thyme

Preheat oven 200C. Trim the beets, leaving the root and about 2 inches of stalk still attached, if possible, then wash them gently to get rid of any mud. Dry them and put them on a lined baking sheet, drizzle with olive oil and season with salt, pepper and thyme. Roast for 45-50 minutes (depending on size) until tender all the way through.

Leave until cool enough to handle and, using gloves, cut off the roots and stalks then rub off the skins with a small knife. They should come off easily. Remember, beetroot stains, so be careful.

For the pastry crust:

  • 135 g wholemeal spelt (or normal) flour
  • 65 g oats
  • 50 g walnuts, very finely chopped
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • up to 120 ml cold water

Mix together the flour, oats, walnuts, salt, pepper & thyme in a large bowl with a fork. Then add the olive oil and, using a fork, mix it into the dry ingredients, mashing it together so it is evenly distributed and resembles crumble.

Then slowly drizzle in the water (you may not need all of it) mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds, don’t overwork it. It will be crumbly. Wrap in cling film and put in the fridge for 15 minutes. Meanwhile, caramelise the onions…

For the filling:

  • 1 large red onion, finely sliced
  • salt & pepper
  • thyme
  • balsamic vinegar (or balsamic syrup)
  • honey
  • a splosh of red wine or sherry
  •  a handful of walnuts, roughly chopped (40 g)
  • 2 large eggs
  • 1 pot (125 ml) goats (or greek yoghurt)
  • rice milk/oat milk/goat milk (or you choice of milk)
  • 75 – 100 g goats cheese, crumbled
  • fresh dill or parsley to serve

Cook the sliced onions in a frying pan in a few tablespoons of olive oil over a medium high heat with the salt, pepper, thyme, a drizzle of balsamic & a squidge of honey, stirring occasionally until starting to soften, caramelise and stick to the pan, about 8 minutes. Add a splosh of wine or sherry to deglaze the pan and scrape any sticky caramelised bits off the bottom. Cook for a couple of minutes more to cook off the alcohol and reduce any liquid. Leave to cool while you prepare the pastry.

Preheat oven to 200C. Oil and flour a 9 or 10 inch tart tin/dish. Flour you work surface  and rolling-pin and roll out your pastry to a flat disc as thin as you can go. This is quite tricky because of the walnuts. I gave up and started to press the disc into the tart tin with my hands. Using your fingertips and heel of your hand press it out and up the sides of the tin any way you can! A flat-bottomed mug can be quite useful too. When you have the base reasonably even, trim off any bits hanging over the edge and use them to fill any holes.

Prick all over the base with a fork and bake the pastry case for 10-12 minutes, remove from the oven and lower the heat to 180C.

Spread the caramelised onions evenly over the base then chop 2 or 3 beets into chunky cubes. Scatter these evenly over the base too. You may not need it all. Tumble over your walnuts.

In a measuring jug whisk together the eggs, yoghurt, salt & pepper. then add enough milk to take it up to about 400 ml and whisk together again.

Have you crumbled goats cheese ready, open the oven door and slide out the tray, place the tart on the tray then pour the milk mixture evenly over the filling, top with the crumbled goats cheese and carefully push the tray back in the oven. This should stop any spillage.

Cook for 35-40 minutes until puffed and golden. Leave to cool for about 10 minutes before serving sprinkled with fresh dill or parsley and a green salad on the side. It is also lovely served at room temperature for a picnic.

Beetroot Goats Cheese Walnut Tart

All it needs is a nice glass of wine to go with it. Any suggestions?

I will tell you all about our new business venture in my next post…..

Enjoy the long weekend!

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Za’atar Spice Roasted Red Cabbage Steaks

6 Mar Za'atar Roasted Red Cabbage

Za'atar Spice Roasted Red Cabbage

Red cabbage may not be your favourite vegetable. It wasn’t mine.  I have always loved the colour of it though. You’ve got to love food that is such a beautiful shade of magenta. When I run past these purple and green striped fields of  cabbages I can’t help but smile.

Cabbages

Another thing that makes me happy is the price. They are so cheap at the moment at the farmer’s market and if you have ever bought a cabbage you will know how far it goes. I mean these things go on for ever.

I use about a quarter of a white cabbage in this fridge emptying favourite Minestrone Soup that I now serve topped with a swirl of homemade basil pesto, it makes such a difference to the flavour.

mont 3

You can’t really use red cabbage in that soup though, it turns everything purple. Other than using it to make my Grandad’s Pickled Red Cabbage I have never done anything exciting or blogworthy with this beautiful Brassica. Until now that is.

Za'atar Red Cabbage Steaks

I found a recipe for roasted red cabbage steaks on Drizzle & Dip that immediately caught my eye.  She used a different spice mix but the idea is the same and I have been wanting to incorporate Za’atar into a recipe for a while.

Z'a'atar Spice Oil

Za’atar is herb and spice blend popular throughout the Middle East most often made with a mix of dried oregano, thyme, sesame seeds, sumac and salt. There are other variations if you want to research it more.

It has many uses but its most common guise is to be mixed with olive oil, rubbed over flatbread dough and baked. You can also dip your toasted flatbread straight into a pot of it on the table. It can be used as a quick and easy marinade or rub for meat, fish and vegetables as well, as I have done here.

Za'atar Roasted Red Cabbage Steaks

Za’atar Spice Roasted Red Cabbage Steaks

Serves 2-3 as a side dish. Vegan, gluten-free.

For the za’atar

  • 1 Tbsp sumac (used ground cumin or coriander if you can’t find it)
  • 1 Tbsp fresh or dried thyme
  • 1 Tbsp dried oregano
  • 2 tsp sesame seeds
  • 1/4 tsp salt
  •  a few grindings of black pepper
  • a pinch of red chilli flakes

Mix this all together and store in an airtight container.

  • 3 – 4 Tbsp olive oil
  • 1/2 a red cabbage (or more)  cut into 1/2 – 1 cm thick slices 
  • sea salt to serve

Mix the oil with the za’atar in a small bowl. Preheat the oven to 180C and line  baking sheet with baking paper.

Lay the cabbage steaks out on the baking sheet and spread the za’atar oil all over them, you may need some more oil. Bake for 20 – 25 minutes depending on thickness and serve sprinkled with sea salt.

Za'atar Roasted Red Cabbage

Serve these as a side dish or for a party as part of a mezze table with some Baba Ghanoush, Muhammara, Sweet Potato Filo Cigars , Roasted Beetroot Hummus and this Lebanese Lentil Salad. Just a suggestion.

Za'atar Red Cabbage Steaks

Make some more of the Za’atar straight away so you will always have some for dipping bread into or for a quick salad dressing or to serve over a plain hummus. The possiblities are endless.

You will be addicted, I am.

Za'atar Spice Oil

Things That Made Me Smile Today

Rainy Day Dog

This little fella was all ready for the rain. He was really working that outfit and Rufus was a little jealous of all the attention he was getting…

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Sweet Potato Black Bean Enchiladas with Roasted Red Pepper Chipotle Sauce

22 Jan Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas

This is my type of comfort food. Spice roasted sweet potatoes cooked down and mashed with tomatoes then mixed with black beans, fresh coriander and lime juice. That’s the filling, you could just eat that on its own with spoon if you like.

Sweet Potato Black Bean Filling & Roasted Red Pepper Chipotle Sauce

But rolled up in soft flour tortillas and covered in the quick and easy Roasted Red Pepper Chipotle Sauce from my Mexican Tortilla Lasagne recipe it is divine. Not forgetting the handful of mature Manchego cheese that is grated over the top before going in the oven.

Step by Step Enchiladas

The final step of whacking it under a hot grill for 5 minutes at the end is what makes this special though. You need to give it that caramelised at the edges crispy cheese topping that is irresistible. To me anyway. You have to keep your eye on it, there’s a fine line between brilliance and burnt beyond repair.

Sweet Potato Enchiladas

Sweet Potato & Black Bean Enchiladas with Roasted Red Pepper Chipotle Sauce Recipe

Serves 4, vegetarian. Adapted from Call Me Fudge

  • 2 large sweet potatoes (about 300 g each)
  • olive oil salt & black pepper
  • oregano, allspice, ground cumin
  • 1/2 large red onion, finely chopped
  • 2 cloves garlic, finely chopped
  •  1 Tbsp chipotle chilli sauce
  • 1 tin (400ml) chopped tomatoes
  • 100 ml water
  • 1 tin (400 g) black beans, drained & rinsed
  • 10 x 8 inch tortilla wraps
  • a big handful of grated manchego cheese
  • a handful of fresh coriander, chopped plus garnish
  • lime/lemon juice
  • sour cream, or goat’s yoghurt to serve

Preheat the oven to 200 C and line a baking sheet with baking paper. Scrub the sweet potatoes well and cut into 1-2 cm dice. Put them on the baking tray, drizzle with olive oil, sprinkle with salt, pepper, oregano, cumin and allspice if you have it. Toss it all together with you hands to evenly coat then spread it all out in a single layer. Roast for 15-20 minutes until tender.

Heat a tablespoon of olive oil in a large pan over a medium heat and add the red onion. Cook for 3-4 minutes until softened then add the garlic and cook for 2 minutes more. Add in the cooked sweet potatoes, tomatoes, chipotle sauce and water. Bring to the boil, lower the heat and simmer for 5-10 minutes to cook the tomatoes. Mash the sweet potatoes in the pan then add the black beans, stir them through and add the chopped coriander. Season with salt & black pepper and a squeeze of lime/lemon juice. Taste and adjust as required. (Try not to eat it all).

For the red pepper sauce:

  • 1 jar/tin, roasted red peppers (about 200-250 gr), rinsed drained
  • about 100 ml tomate frito /puree tomato/tomato passata
  • 4 or 5 tsp chipotle chilli sauce
  • 2 tbsp olive oil
  • the other 1/2 large red onion, finely chopped
  • 4 or 5 garlic cloves, finely chopped
  • 1  1/2 tsp palm sugar/brown sugar
  • 1  1/2 tsp ground cumin
  • 1 tsp Worcestershire sauce (vegetarian)

Blend the drained, rinsed peppers, tomato puree, chipotle sauce, sugar, cumin & Worcestershire sauce in a food processor until smooth.

Heat the olive oil in a frying pan over a medium heat and cook the onion and a pinch of salt for 4-5 minutes until softened, then add the garlic and cook for a further 2 minutes. Remove from the heat and add to the processor with the red pepper sauce and blend again. Season with salt & black pepper and taste. Adjust as required.

To assemble:

Preheat oven to 190 C. You will need either one large or 4 individual ovenproof dishes. Or I used the dish in the pictures twice, this amount fed us both for two nights. The amount of tortillas depends on your dishes so just fill as many as you need.

Spread a layer of the red pepper sauce on the base of your dish(es). Take a few heaped tablespoons of the filling and lay it at one end of the tortilla (as in pictures above), roll up the tortilla and place it in the dish seam side down. Continue with the rest until your dish is full (you may have to trim some).

Tip the rest of the red pepper sauce all over the top of the wraps spreading it out evenly. Top with the grated cheese and bake for about 15 minutes. Then turn the grill/broiler on high and leave it under there for about 5 minutes. Keep an eye on it though, don’t ruin it!

Leave it for 5 minutes before serving with a dollop of sour cream/goats yoghurt, fresh coriander and a wedge of lime/lemon to squeeze over. A nice green salad would be good if you need something to accompany it. And a bottle of Coronita, of course.

Sweet Potato Enchiladas

Buen Provecho!

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Roasted Beetroot Hummus with Toasted Flatbread Crackers

1 Jan Beetroot Hummus

Roasted Beetroot Hummus

Happy New Year Hummus!

Surprisingly, my most popular (or most visited) post of 2012 was this traditional hummus recipe. I don’t know why but if you search for Hummus or Hummus recipe in Google it’s right up there on the first page. Consequently I get loads of traffic from search engines. I should really learn how this all works. Maybe that should be my New Year’s resolution.

Baby Beetroot

The trouble is I’m too busy doing what I enjoy doing, which is cooking, to want to spend more time on the computer. So it’s probably not going to happen, but you never know. If someone had told me at the start of 2012 that by the end of the year I would be teaching Vegetarian Cookery Workshops at a cookery school in Spanish I would laughed in their face.

Roasting Beetroot

Speaking of which, this beautifully sweet, deliciously deep magenta coloured dip, is one of the dishes from the Middle Eastern inspired Christmas party menu workshop that I hosted in December. It formed part of a festive jewel coloured mezze that we all devoured with a glass of pink cava after everything was prepared. I will be sharing more of those recipes with you over the next few weeks.

Roasted Beet Hummus

I bought some little organic baby beets from the market which roasted in about 30-35 minutes but if you can only get larger ones, cut them in half or quarters and roast until they are tender all the way through. This could take up to an hour depending on their size. Use gloves when you rub the skins off, if you don’t want fuchsia fingers.

Roasted Beetroot Hummus Recipe

Serves 6-8 as a dip. Vegan, Gluten-Free

  • about 600 g beetroot
  • olive oil
  • salt & black pepper
  • thyme

Trim off the leaves, leaving about 2 inches of stalk attached and leave the root on. Cut into halves or quarters if large. Preheat the oven to 200 C and line a baking tray with baking paper. Lay the beets on the tray, drizzle with olive oil, season with salt & black pepper and some fresh or dried thyme leaves. Roast until tender all the way through. 30 mins to an hour depending on size. Leave to cool then cut off the stalks and roots and rub the skins off with kitchen paper.

  • 400 g cooked chickpeas (1 tin/jar) drained & rinsed
  • 4 Tbsp olive oil
  • 3 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 small cloves garlic, chopped
  • 2 tsp ground cumin
  • salt & black pepper
  • sesame seeds & fresh dill for garnish (optional)

Roughly chop the beetroot and put half of it along with half of the chickpeas in a food processor and blend until finely chopped, scraping down the sides as necessary. Add the rest of the beetroot (saving some finely chopped for garnish) and the rest of the chickpeas and blend again to a paste, scraping down the sides.

Add the olive oil, tahini, lemon juice, cumin, salt & black pepper and blend to a smooth paste. Taste and adjust seasoning as required. Serve topped with some finely chopped beetroot, sesame seeds, a drizzle of olive oil and a sprig of fresh dill, if using.

Beetroot Hummus

Toasted Flatbread Crackers Recipe

vegan

  • lavash flatbread or soft flour tortillas
  • olive oil
  • salt & pepper
  • cumin
  • sumac (if available)

Preheat the oven to 125 C. Brush your lavash or tortillas with olive oil, sprinkle over some cumin, sumac (if using), salt & black pepper.

Using scissors, cut the lavash/tortillas into triangles and place on the baking tray(s). Cook for 10-15 mins until slightly golden and crispy, keep an eye on them. Leave to cool slightly (they will crisp up a bit more) and serve immediately with the hummus.

These crackers are also great served with Baba Ghanoush, Muhammara or even Guacamole.

Beet Hummus & Flatbread Chips

Happy New Year Everyone!!

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Tandoori Spice Roasted Cauliflower and Chickpea Quiche

27 Nov Tandoori Cauliflower Quiche

I saw a recipe for a whole head of cauliflower marinated and then roasted in Tandoori spices on Pinterest. Okay I am a bit obsessed with Pinterest but I get a lot of inspiration there and keep it all in one place without having to print things out and leave bits of paper piling up on every surface. The Washer Up is happier anyway. He hates mess and this way I leave less stuff on his art installation which is actually our kitchen table.

I’m not allowed to cook the pumpkin by the way. It’s a study in time and space apparently. Which means he is waiting to see how long it takes for me to mess up the space with my stuff. I love the new light though. Industrial, elegant and huge. It’s beautiful, not everyone’s cup of tea I’m sure. Pinterest made me do it.

So back to the cauliflower, I didn’t have a whole one so I mixed the tandoori spices with some goat’s yoghurt to make the marinade that I tipped over some florets that I had and added some chickpeas for protein and texture. I roasted these and left them to cool and dry out a bit because I wanted to use them as a samosa filling. The samosas were fabulous but we only had enough filo pastry for four, which we ate for dinner, so no photos I’m afraid. The technique is the same as for my recipe for Sweet Potato Samosas if you want to go down that route.

Because I could only make four samosas I had lots of filling left so I decided to throw them into a quiche for lunch the next day. Tandoori Cauliflower Quiche, that is Franglo Indian in case you were wondering where to file it.

The pastry is my olive oil spelt flour favourite that is quick, simple and delicious with anything.

Just writing out the recipe title below I had a brain wave that I had seen this recipe before somewhere. A little research brought me to Food To Glow who made practically the same thing a few months ago. It just goes to show that nothing is original even Franglo-Indian leftovers quiche. We do have very similar taste in food so I suppose it is inevitable, subliminal serendipity or something!! Thanks Kellie ;D

Tandoori Roasted Cauliflower & Chickpea Quiche Recipe

Makes 1 large quiche, Vegetarian

Tandoori Spice Mix Adapted from My New Roots

You only need 1 Tbsp for this recipe

  • 1 tsp chilli powder
  • 1 1/2 tsp ground cardamom
  • 2 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1/4 whole nutmeg grated
  • 1 tsp whole cloves
  • 1 1/2 sticks cinnamon, broken
  • 1 Tbsp turmeric
  • 1 Tbsp paprika

Grind everything except last 2 ingredients in a mortar & pestle or spice grinder to a powder then mix with the turmeric & paprika. Store in an airtight container in a cool dry place.

  • 350-400 g cauliflower florets
  • 200 g cooked chickpeas, rinsed & drained
  • 1 Tbsp tandoori spice mix (recipe above)
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 1/4 tsp black pepper
  • juice of 1 lemon
  • 1 pot (125 ml) goats or Greek yoghurt
  • 50 gr toasted almonds or cashews
  • a handful of fresh coriander

Tip all the ingredients except the nuts into a plastic freezer bag, seal and mix together well by smushing it about in the bag with your hands. Leave to marinate in the fridge for 1 hour minimum.

Preheat the oven to 180C and line a baking tray with baking paper. Tip the contents of the freezer bag onto the tray and spread out evenly. Roast for 25-30 minutes until dried and slightly browned then leave to cool. Stir through the toasted almonds/cashews and chopped coriander. Taste and add more salt & lemon juice as required.

You can use the cooled mixture as a filling for samosas, see recipe here or continue on to make the quiche.

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp tandoori spice mix (see above)
  • 4 Tbsp (1/4 cup) olive oil
  • up to 120 ml (1/2 cup) cold water
  • 3 eggs
  • 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
  • milk ( I used oat milk)
  • salt & black pepper
  • a handful of grated manchego/cheddar (optional)

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and spices, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then drizzle slowly into the flour a bit at a time and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. you may not need all the water. Do not over work or it will be tough. You can refrigerate it now if it is warm.

Preheat the oven to 190C. Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little tart if you have enough.

Prick the base of the tart all over with a fork. Separate one of the eggs and use the white to brush all over the base of the pastry and the sides. Bake for about 8 -10 minutes until the egg white is cooked and the pastry is starting to dry out. This creates a barrier and stops the bottom from becoming soggy when you add the liquidy filling.

Spread the roasted cauliflower chickpea mix over the base of the pastry in an evenish layer, you will probably not need all of it. In a measuring jug whisk together the two remaining whole eggs and the extra yolk then add the goat’s yoghurt and whisk again. Add enough milk to take it to the 450 ml mark, season well with salt & black pepper and mix again.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, top with the grated cheese (if using), gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and nicely browned about 30-40 minutes. Leave to cool slightly and serve warm (not hot) or at room temperature.

Serve the quiche or samosas with a green salad and a yoghurt, lemon & mint dipping sauce.

Enjoy!!

Warm Roasted Beetroot, Carrot, Lentil and Goats Cheese Salad with Dill Hazelnut Pesto

25 Oct sm-91

This salad started with these beautiful organic beetroot & carrots from the market.

It’s the colours that I love, and their rusticness or is that rusticity? I couldn’t resist them anyway and wanted them both to star in something lovely. Something where they were roasted to bring out their natural sweetness.

The warm mellow sweetness of beetroot is always perfectly enhanced by the cool sharpness of a mature goat’s cheese. Enter an extremely mature goats cheese that a friend of mine Jeanne bought when we went to the Luna Mora festival in Guaro this September.

She very kindly gave me a huge wedge of it to try a few days later. I think she just wanted to get it out of her fridge to be honest, it is very stinky, but very good.

Luna Mora is held every September in the small Andalucian village of Guaro.

The festival of Luna Mora which translates as The Festival of the Moorish Moon is a celebration of Andalucia’s Muslim, Christian and Jewish history. There are colourful performance artists and hundreds of stalls line the narrow streets giving it a souk vibe. Tourists and locals flock to enjoy the spectacle and ambience.

The festival is held over two weekends and when night falls, the streets are illuminated by over 20,00 candles and lantern. It really is an unforgettable sight that creates an extremely special atmosphere and explains why nearly 50,000 people visit this festival every year.

For more information on The Festival of Luna Mora, and other things to do and places to visit in the spectacular province of Andalucia have a look at The Andalucia Diary. Andrew knows all there is to know about what to do and where to stay as well as having a beautiful holiday cottage to rent in the village of Guaro itself with breathtaking views of the Sierra de las Nieves.

So back to the food and the smelly goats cheese. This is actually two recipes merged together. Warm Roasted Vegetable & Lentil Salad from Alli at Pease Pudding and Puy Lentil Salad with Goats Cheese, Beetroot & Dill Vinaigrette from My Little Paris Kitchen.

Dill and beetroot are another classic combination that works so well. Even if you think you don’t like dill you have to try this. Dill is now my new favourite herb. I used to loathe it. But since working over the summer with an Iranian family I learnt a lot of new Persian dishes that I will be sharing shortly. And they put dill in everything, I love it.

I changed the dill vinaigrette to a pesto to make it a bit more robust and less of a salad really. It’s beautiful with hazelnuts, quite sweet but you could use walnuts or almonds, whatever you like.

Warm Roasted Beetroot & Lentil Salad with Goats Cheese & Dill Hazelnut Pesto

Serves 2-3, vegetarian, gluten-free.

  • 200 g beetroot, peeled & cut into small wedges
  • 200 g carrots, peeled & cut into batons/wedges
  • olive oil
  • salt & black pepper
  • fresh thyme leaves

Preheat the oven to 180C. Place the prepared vegetables on two lined baking sheets (keep the carrots separate from the beetroot or they will turn pink too) drizzle with olive oil, sprinkle with salt, pepper & thyme leaves, toss to coat and roast for about 25 minutes or until soft to the point of a knife. Depending on the size, the carrots may be cooked before the beetroot.

  • 250 g dried Puy lentils (they hold their shape when cooked and taste delicious)
  • 1 bay leaf
  •  1 sprig of thyme
  • 500 ml veg stock
  • salt & black pepper

Wash the lentils under cold water then put them in a sauce pan with the stock, bay leaf, thyme, salt & black pepper.  Bring to the boil, then lower the heat and simmer for about 15 minutes, partially covered, or until tender and most of the liquid has been absorbed. Then drain and discard the bay leaf & thyme. Meanwhile make the dill pesto.

  • a handful of fresh dill, roughly chopped
  • 1 tbsp white wine vinegar
  • a small handful of toasted hazelnuts, chopped
  • a squeeze of honey (1 /2 tsp to start with)
  •  a squeeze of lemon
  • salt & black pepper
  • olive oil
  • about 150 g goats cheese

Blend the  dill, vinegar, hazelnuts, lemon juice, honey, salt & pepper with a good glug of olive oil until you get a chunky pesto consistency. Taste and add more salt, honey, lemon juice as required. I like it quite sweet , it works nicely with the dill.

Pile some warm lentils on a plate and top with the warm roasted vegetables, pieces of goats cheese and drizzle over the dill pesto. Finish with a drizzle of olive oil and a few sprigs of dill.

Buen Provecho!!

Warm Roasted Red Onion Salad with Spicy Walnut Pickle Dressing

14 Jun Red Onion & Walnut Salad

As most of you will already know, I am a huge fan of Yotam Ottolenghi. Obsessed would be an appropriate word for it. His Mediterrasian recipes (a mix of Middle Eastern & Mediterranean) combine all of my favourite ingredients and flavours in a way that is impossible to resist. This is one of said recipes. It came up on my Twitter feed from The Guardian food section a few Sundays ago and I knew that I wanted to make it straight away.

Don’t you love it when that happens? You are pondering what to make for lunch with the (sometimes) minimal contents of your fridge. You stumble across a recipe that you are desperate to make and you actually have all the ingredients in the house. Food Serendipity I like to call it, and it makes me smile.

Warm Roasted Red Onion Salad with Spicy Walnut Pickle Dressing

Serves 2, vegetarian/vegan, gluten-free. Adapted from Yotam Ottolenghi at The Guardian

  • 2 medium red onions
  • 2 tsp olive oil
  • salt and black pepper
  •  rocket/watercress or mixed leaves
  • a handful of coriander/parsley leaves
  • some crumbled Greek feta or goat’s cheese (optional)

For the Walnut Pickle Dressing:

  • 30g walnuts, chopped
  • 1/2 0r 1 red chilli (depending how hot) deseeded & finely chopped
  • 1/2 garlic clove, peeled and crushed
  • 3 tsp sherry vinegar (or red wine vinegar)
  • 1 + 1/2 tsp olive oil

Preheat the oven to 200 C. Peel the onions and cut off the tops and bottoms. Cut each onion widthways into two or three slices about 2cm thick (see pic. above) and place on a baking tray lined with baking paper. Brush with olive oil, season with salt and black pepper, and roast for about 20 minutes, until cooked and golden-brown on top. If they haven’t browned much you can pop them under the grill for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all the ingredients for the walnut pickle in a small bowl, season with salt & black pepper, stir and set aside. It gets better the longer you leave it.

To serve, put the salad leaves and most of the coriander/parsley in bowl, tip over about half of the walnut pickle and toss to coat evenly. Divide this between your serving plates, arrange the onion slices on top, tip over some more walnut pickle, crumble over the feta and finish with some more coriander/parsley leaves.

This spicy, robust salad is perfect as a lunch dish on its own but would also be a fantastic accompaniment to a spring/summer Sunday roast (especially beef), if you can’t be bothered with all those potatoes and vegetables. It’s a lighter and easier option for this time of year and is equally good served warm or  at room temperature. The onions could even be done on the barbecue and served as a side dish alfresco if the weather is being kind to you…..

Back By Popular Demand…..

Things That Made Me Smile Today 

Rufus enjoying our favourite hill walk, a treat for all his fans out there epsecially you Greg.

While we enjoyed the wild flowers too…..

Have a great weekend!

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