Vegetarian food gets a modern twist
Recipes & styling by Emily Jonzen
Sumac & paprika roasted beetroot & squash with halloumi & broccoli Salad
Serves: 4
Preparation time: 5 minutes
Cooking time: 35 minutes
*1kg butternut squash, peeled and chopped into bite-sized pieces
*2 medium-sized raw beetroot, peeled and chopped into bite-sized pieces
*1 red onion, roughly chopped
*2tsp sweet smoked paprika
*1tsp sumac (available at most supermarkets)
*4tbsp olive oil
*Salt and freshly ground black pepper
*400g tenderstem broccoli, woody ends trimmed
*250g pack halloumi cheese, cut into 1cm slices and torn into bite-sized pieces
*Juice of 1 lemon
*2tsp pomegranate molasses (from large supermarkets) or 2tsp of runny honey
*100g mixed leaves (such as rocket, spinach and watercress)
Roast for 25-30 minutes, turning occasionally, until the vegetables are tender and nicely coloured. If the vegetables look like they may be burning during cooking, cover the tray with foil.
Meanwhile, steam the broccoli for 2-3 minutes, then immediately plunge into cold water. Drain and set aside. Place a large frying pan over a medium heat and add ½tsp olive oil. When the oil is hot, add the halloumi pieces and fry for up to a minute on each side, until golden. Put to one side.
To make the dressing, mix the remaining olive oil with the lemon juice and the pomegranate molasses or honey. Season to taste. Toss the roasted vegetables with the broccoli, halloumi and salad leaves and pour over the dressing. Serve immediately.
Nutritional information: 502 calories, 29g fat
- FYI Sumac is a lemony-flavoured spice which is reddish in colour and comes from a shrub grown in the Middle East. It adds a delicious tangy flavour to meat dishes and salads.
Wild mushrooms, thyme and Stilton on toast with a quick fig relish
Serves: 2
Preperation time: 5 minutes
Cooking time: 20 minutes
*30g butter
*1 garlic clove, crushed
*350g wild mushrooms, brushed clean and sliced
*4 slices sourdough bread
*2tbsp double cream
*1tbsp thyme leaves, roughly chopped
*Salt and freshly ground black pepper
*30g stilton, crumbled
For the relish:
*4 ripe figs, cut into quarters
*8 dates, soaked in water for 15 minutes and chopped.
*1tbsp soft brown sugar
*2tsp balsamic vinegar
Begin by making the relish. Put the figs, dates and sugar into a small saucepan and cook over a low-to-medium heat. Add half the balsamic vinegar and allow to simmer, stirring occasionally, until the fruit has softened – about 10-15 minutes.
If the relish is looking a little dry, add a couple of tablespoons of water. Stir in the remaining vinegar and set aside to cool.
Melt the butter in a frying pan over a medium heat. When it begins to foam, add the garlic and fry for 30 seconds. Tip in the mushrooms and cook for two minutes, turning so that they take on a nice golden colour all over. Meanwhile, toast the bread. Stir the cream and thyme into the mushrooms and immediately spoon on to the toast. Season to taste with salt and freshly ground black pepper and sprinkle over the stilton. Serve with a generous dollop of the relish.
Nutritional information: 513 calories, 29g fat
