Page 83 - Healthy (March - April 2020)

FOOD

W H A T ’ S C O O K I N G ?

MELISSA HEMSLEY
EAT GREEN
Delicious lexitarian recipes
for planet-friendly eating

‘A delicious and much-needed nudge towards a healthier and
more sustainable kitchen’ hugh fearnley-whittingstall
Recipe taken from
Eat Green by
Melissa Hemsley
(Ebury Press,
£20), out now
Fried chermoula 1 Preheat the oven to 240ºC/220ºC
cauliflower on fan/gas mark 9. Slice two 2-3cm
herby bean dip thick steaks off the cauliflower
and roughly chop the remaining
with slaw cauliflower florets and the leaves,
keeping them separate. Mix
Serves 2 with leftovers together all the ingredients for
the chermoula.
1 medium cauliflower (about 2 Put the cauliflower florets in
800g) – save the leaves a roasting tray with 1 tablespoon
2 tbsp ghee or oil of the ghee or oil, half of the
Sea salt and black pepper chermoula spice mix, sea salt and
1 big handful of a mix of fresh pepper. Roast in the oven for 15–20
parsley and coriander, leaves minutes, adding the chopped
and stems chopped separately cauliflower leaves halfway through
Extra virgin olive oil, to serve and tossing everything together.
For the chermoula spice mix 3 Melt the remaining ghee or oil
2 tsp ground cumin in a large frying pan and fry the
1 tsp sweet paprika cauliflower steaks for 2 minutes on
2 tsp ground coriander each side, then add the remaining
Chilli flakes or ¼ tsp cayenne, spice mix and carefully turn again,
to taste coating the steaks in the spice.
For the slaw Cook for a further 2 minutes until
¼ red cabbage (around 150g), just tender (you could now pop
finely shredded them in the oven to keep warm).
1 green apple, cut into Meanwhile, mix the ingredients for
matchsticks the slaw together with the parsley
1 celery stick and leaves, sliced and coriander leaves in a medium
2 tbsp extra virgin olive oil bowl, and season to taste.
1 tbsp apple cider vinegar 4 Blitz all the bean dip ingredients
1 tsp mustard
in a food processor with the parsley
Words Niamh Leonard-Bedwell. Photographs Philippa Langley, Stocksy 240g cooked white beans seasoning. Add 2-4 tablespoons of
and coriander stems and taste for
For the herby bean dip
cold water until nice and thick. Divide
or chickpeas (1 × 400g tin,
drained and rinsed)
the dip between the plates, drizzle
with olive oil and top with the steak,
1 garlic clove
2 tbsp tahini
florets and leaves. Serve the slaw
on top or on the side.
Juice of 1 lemon
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