Warm Potato Salad with Fennel and Oregano

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Begin by boiling 200-300g of potatoes until cooked through but still a bit firm.

While the potatoes are boiling, thinly slice half a fennel bulb, and celery hearts into a large bowl. Thinly slice 1-2 leeks and set them aside.

Finely chop a few generous handfuls of fresh herbs–as many as you have at your disposal–and  go heavy on the oregano. I also used mint, chives, and parsley. Set the chopped herbs aside.

When the potatoes are boiled, drain well, and cut into small cubes.

Warm up some olive oil in a frying pan and when the oil is hot throw in the potatoes. Shake the pan, season with salt and pepper. Add the sliced leeks to the pan, shake everything up again and fry until everything begins to crisp up.

When the potatoes and leeks are ready, set aside and let them cool off slightly so as not to wilt the fennel and celery. Shake the pan a bit and when the steam off the potatoes begins to dissipate, pour over the leeks and celery. Toss gently.

Pour over a good glug of olive oil, LOADS of lemon juice, salt pepper and all the chopped herbs.

Toss well and serve warm!

For a non-vegan version add crumbled feta! 

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Kid’s Cooking Workshops

 

When children take an interest in cooking and nutrition they begin to create lifelong healthy eating habits while exploring their own creativity!

I am offering a range of Kid’s Cooking Workshops to inspire and educate the next generation of healthy eaters….

I am a Nutritional Consultant who is  DBS certified, with extensive experience working with children. Workshops can be vegetarian, vegan, gluten free or nut free and always involve delicious and nutritious bites.

To book a workshop, find out more details or to register your interest for summer activities or birthday parties, contact: melaniehadida@gmail.com 

 

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KOTTU ROTI–The New Shakshuka?

I’ve recently become obsessed with this fantastic Sri Lankan breakfast dish. As I continue my quest to introduce as many people as possible to the concept of spicy South Asian breakfast foods, I think this is the perfect way to start.

Shakshuka, a spicy Middle Eastern baked egg dish has become one of the trendiest brunch dishes in restaurants the world over, and I predict Kottu Roti is going to be the next big thing (even if I have to single-handedly make this happen!). Kottu Roti is a magical combination of spicy tomatoes, crunchy veg, scrambled eggs and leftover roti or chapati bread. It’s vibrant filling, healthy and uplifting–everything you need in a brunch food (especially with a hangover)!

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Kottu Roti

In a blender, whizz up about half a tin of fresh plum tomatoes, 4 cloves of garlic, a big thumb of ginger and some green or red chillies. Set aside.

Slice up a red onion and fry in some oil in a big wok, cooking down until soft and caramelised. Add some crushed cumin seeds (or just a bit of ground cumin) a splash of soya sauce, and the spicy tomato paste.

Add a few generous handfuls of sliced red cabbage and a couple carrots cut into matchsticks (or shredded or spiralised to your liking). Add some fresh curry leaves if you’ve got some on hand. Stir well, lower the heat and cook for a few minutes until the veggies soften but retain a good amount of crunch.

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Tear up a couple chapati or roti flatbreads (the idea is about using up leftovers in the house,  many Sri Lankan households presumably always have some leftover roti in the kitchen!) stir the roti in.

In a small bowl, lightly beat a couple eggs and gently fold the eggs in with the veggies and roti until cooked. Season with some salt.

Lastly, tear up some coriander leaves, chop some spring onions and scatter over the kottu roti, and serve up with plenty of fresh lemon or lime wedges.

I served this with a simple chopped cucumber salad with fresh mint and lime juice

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Herby Salad with Toasted Chickpeas (and quick-caramelised shallots!)

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In a large bowl, chop up an assortment of fresh herbs such as mint, coriander, parsley, chives etc. 

Roughly chop and add any other leaves and veg you have in your fridge. For this salad I used: endives, tomatoes, cucumber, and radishes.

In a large flat frying pan, toast some pine nuts, and bashed pistachio kernels on medium/high heat until golden and fragrant. Transfer to a small bowl and allow to cool.

In the same frying pan, heat up a small amount of oil. Drain and rinse one can of chickpeas and shake the colander to remove as much water from the chickpeas as possible.

Throw the chickpeas into the frying and shake the pan so that they’re spread out. Sprinkle a generous pinch of sumac and sea saltIf you can’t get your hands on some sumac you can use your own selection of spices. Ground coriander and paprika are also nice. Shake the pan to distribute the spices and toast the chickpeas on high heat for a few minutes, shaking every once in a while.

While the chickpeas are frying, roughly chop some shallots; chop them quite finely.

Remove the chickpeas, transfer to a bowl to cool off and add some more oil to the frying pan. Add the onions, some salt, and a drizzle of honey, lower the heat and allow the onions to cook down until golden. This shouldn’t take too long if the onions are cut finely.

When the nuts, chickpeas and onions have cooled off, add them to the bowl of chopped veg and toss well.

Drizzle with some good olive oil, honey, and the juice from a lemon and half an orange. Season with salt and pepper  and toss well.

This salad goes really well with marinated chicken skewers! I marinated my chicken in yogurt, crushed garlic, fresh mint, olive oil, salt and pepper for a few hours!

Chaat & Chutney Cooking Workshops!

I will be hosting a new Chat & Chutney cooking workshop in June! 

Together we’ll create some delicious vegetarian street snacks inspired by diverse regions of India such as bhajis, poha and channa chaat! We’ll also be making a green coconut chutney and a spicy summer fruit chutney to pair with the snacks.

 

WEDNESDAY JULY 12TH (New added date!)

THURSDAY JUNE 29TH IS FULLY BOOKED

WEDNESDAY JULY 5th IS FULLY BOOKED

 

Time: 19:00-21:00
Location: Chapel Allerton (exact location to be confirmed after booking)
Cost: £23 per person — £20 per person for CARA Members 

The course is  Vegan and Gluten Free ! BYOB/BYOW 

To book your space or for more details email: melaniehadida@gmail.com 

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