Ginger Honey and Sesame Kale Chips

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Line a baking sheet with greaseproof paper, brush chopped black kale with a mix of  sesame oil, honey and grated ginger. Sprinkle with sesame seeds, lime zest and salt and pepper.

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Bake in the oven at medium-high heat for 10 minutes or until cooked down and crunchy.

 

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Serve over rice or noodle bowl, or as a snack to accompany some sake.

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Carrot and Orange Salad with Quick-Candied Cumin

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Toss

-3 carrots, shredded, grated, peeled into ribbons or spiralised
-Torn mint leaves

Drizzle

The juice of an orange, a lime, some olive oil and salt and pepper

Top

Dry toast some cumin seeds in a frying pan on medium-high heat. As soon as they begin to become fragrant drizzle some honey over them, move the seeds around the pan with a chopstick and flick the seeds on to the salad.

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Roasted Pomegranate Chicken and Three Rice Salad

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Toss

-Chicken breasts, marinated in olive oil, lemon juice, pomegranate molasses (if you can access some), salt and pepper and roasted in the oven until fully cooked and juicy, torn or sliced.

-1/3 cup cooked wild rice
-1/3 cup cooked basmati rice
-1/3 cup cooked brown rice

-Chopped fresh parsley
-Chopped fresh mint
-Chopped red endive or radicchio (sometimes called chicory)

Drizzle 

Olive oil, lemon juice, honey or date syrup, salt and pepper

Top

Sliced lemon and fresh pomegranate seeds

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Mixed Grain Salad with Za’atar Squash

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Toss 

– 1/3 cup couscous
– 1/3 cup quinoa (preferably red or black)
– 1/3 cup freekeh or bulgur

(all cooked, rinsed and put back into a pot on very low heat to keep warm until serving.; season with salt and pepper)

– Halved cherry tomatoes, drizzled with olive oil, honey salt and pepper and roasted in the oven until shrivelled and dehydrated
– Chunks of butternut squash, and halved shallots, drizzled in olive oil, za’atar spice mix and roasted until golden and slightly crispy.

Drizzle

Very lightly with olive oil, lemon juice, honey, salt and pepper.

Top

Chopped spring onions

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