Sesame chicken with avocado salsa

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Traditional Mexican Guacamole

his guacamole is great! Whether or not you want it spicy, this…

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Slice the tomatoes in half and throw away the seeds. Dice the…

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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Super-seedy salad with tahini dressing

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This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing

Super-seedy salad with tahini dressing

Our gut-friendly recipe also uses sourdough as it’s easy on the gut. Although made using a fermented starter, much of the beneficial bacteria is lost during the baking process. However, because fermentation starts to break down the flour proteins it’s a much easier bread to digest.
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Ingredients
  

  • stale sourdough 1 slice torn into chunks
  • mixed seeds 50g
  • cumin seeds 1 tsp
  • coriander seeds 1 tsp
  • dried chilli flakes a good pinch
  • spray oil
  • baby kale 50g
  • long-stemmed broccoli 75g blanched for a few minutes then roughly chopped
  • red onion ½ thinly sliced
  • cherry tomatoes 100g halved
  • flat-leaf parsley ½ a small bunch torn
  • DRESSING
  • natural yogurt 100ml
  • tahini 1 tbsp
  • lemon 1 juiced

Instructions
 

  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
  • STEP 2
  • Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.

Notes

Adapted from livemagazine.com

Charred onions with balsamic, walnuts and ricotta

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Brush sweet onions in a balsamic honey glaze, bake until tender and serve with dollops of creamy ricotta for an easy veggie side

Charred onions with balsamic, walnuts and ricotta

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Ingredients
  

  • balsamic vinegar 200ml
  • runny honey 75g
  • olive oil 2 tbsp
  • onions 5 peeled
  • garlic 1 clove skin on
  • walnuts 75g
  • ricotta 200g
  • whole milk 1 tbsp
  • flat-leaf parsley a small bunch ½ very finely chopped, ½ roughly chopped

Instructions
 

  • STEP 1
  • Combine the balsamic vinegar and honey in a small pan and boil fiercely, stirring occasionally, until reduced by 1/2. Mix 3 tbsp of this syrup with the olive oil, and set aside to cool to room temperature.
  • STEP 2
  • Heat the oven to 160C/fan 140C/gas 3. Heat a griddle pan over a medium heat and slice each onion into 5 thick rounds. In batches, brush the olive oil glaze over both sides of each onion slice and griddle until charred (keep any remaining glaze). When both sides are blackened with griddle marks, transfer to a baking sheet. When all the onions are griddled, season and bake in the oven for 40-45 minutes or until really tender. Add the garlic to the tray for the final 15 minutes.
  • STEP 3
  • While the onions are baking, toast the walnuts in a frying pan until browning and fragrant, then cool before roughly chopping.
  • STEP 4
  • When the onions are done, arrange on a serving platter, and drizzle over the remaining glaze. Put the ricotta in a mixing bowl with the milk, finely chopped parsley and a pinch of salt. Squeeze the soft, roasted garlic from its skin and mash with a fork, then add to the bowl too. Use an electric whisk to beat the ricotta until really smooth.
  • STEP 5
  • Dollop the ricotta in big spoonfuls over the onions, then scatter over the walnuts and roughly chopped parsley with some more seasoning. Eat just-warm or at room temperature, with crusty bread, or alongside a roasted chicken, if you like.
olivemagazine.com

Confit garlic with roasted tomatoes on toast

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Mornings in Spain often start with ‘pan con tomate’ (toast slathered with tomato and garlic purée). Use British tomatoes in this deconstructed version

Confit garlic with roasted tomatoes on toast

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Ingredients
  

  • garlic 4 whole bulbs
  • thyme 6 sprigs
  • olive oil 400ml
  • cherry tomatoes 300g halved
  • sourdough 4 slices toasted

Instructions
 

  • STEP 1
  • Heat the oven to 160C/fan 140C/gas 3. Cut the garlic bulbs horizontally across the tops, so that all of the cloves are revealed, and sit them snugly into a small, deep roasting tin. Add the thyme sprigs and a generous pinch of salt, and pour over the oil until the bulbs are nearly submerged, adding a little more if needed. Cook for an hour or until the cloves are really soft.
  • STEP 2
  • Put the cherry tomatoes cut-side up into a roasting tin and sprinkle with salt. Put into the oven for the final 25 minutes of the garlic’s cooking time.
  • STEP 3
  • Use a spatula to lift the garlic bulbs from the oil and cool slightly. Squeeze the cloves from their skins onto the toasted sourdough and pile on the tomatoes, along with a little of the garlic-perfumed oil (keep the rest for cooking – it will keep for two weeks in the fridge).

olivemagazine.com