Spinach, sweet potato & lentil dhal
Ingredients
1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger
, peeled and finely chopped
1 red chilli
, finely chopped
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
2 sweet potatoes
(about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
4 spring onions
, sliced on the diagonal, to serve
½ small pack of Thai basil
, leaves torn, to serve
Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1 ½ tsp ground turmeric and 1 ½ tsp ground cumin and cook for 1 min more.
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Sesame parsnip & wild rice tabbouleh
Ingredients
500g (5 medium) parsnips, peeled and cut into thumb-sized pieces
2 ½ tbsp cold pressed rapeseed oil
1 tsp ground turmeric
2 tsp ground coriander
2 tbsp sesame seeds
130g wild rice
2 red onions, sliced
2 tbsp white wine vinegar
3 tbsp tahini
1 small pack mint
, leaves roughly chopped
1 small pack coriander, roughly chopped
2 tbsp pomegranate seeds
Heat oven to 200C/180C fan/gas 6. Toss the parsnips in 1½ tbsp of the oil, the turmeric, coriander and some seasoning, then sprinkle over the sesame seeds so each piece is well coated. Roast in the oven for 30 mins until tender.
Meanwhile, cook the wild rice following pack instructions. Heat the remaining 1 tbsp oil in a separate pan, then add the sliced onion with 3 tbsp water. Cook for 10-15 mins, stirring occasionally until completely soft. Turn up the heat, add 1 tbsp of the vinegar and cook for a few mins until bright pink.
Whisk the tahini with the remaining vinegar and enough warm water to make a creamy dressing. Season to taste.
Drain the wild rice, then mix through the onions and ¾ of the chopped herbs. Distribute between three plates, then top with the sesame parsnips, pomegranate seeds and the remaining herbs. Serve with the tahini dressing drizzled over.
Linguine with avocado, tomato & lime
Ingredients
115g wholemeal linguine
1 lime
, zested and juiced
1 avocado
, stoned, peeled, and chopped
2 large ripe tomatoes
, chopped
½ pack fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)
Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.