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Privacy NoticeKohlrabi, apple and hazelnut salad SERVES 4 ● 100g shelled hazelnuts ● 1 tsp fennel seeds ● 1 orange ● Zest and juice of 1 lemon ● 2 apples ● 2 kohlrabi cabbages ● 2 fennel bulbs ● A handful of parsley ● 1 tbsp olive oil ● Salt and pepper 1. In a dry frying pan, toast the nuts and fennel seeds for 2 minutes, tossing frequently, until lightly golden. Tip onto a plate to cool. 2. Peel and segment the orange into a large mixing bowl then squeeze out the juice. Add the lemon zest and juice. 3. Peel the apples and kohlrabi then cut both into matchstick-sized slices. Toss the vegetable matchsticks in the fruit juice in the bowl. 4. Remove the outer layers of the fennel and trim the bases of the bulbs. Quarter the bulbs and slice very thinly. Add the slices to the juice. 5. Roughly chop the parsley and mix into the vegetables along with the olive oil and a pinch of salt and pepper. 6. Serve sprinkled with toasted hazelnuts and fennel seeds.
Kohlrabi, apple and hazelnut salad
Tuna and seaweed salad
Tuna and seaweed salad
(Image: Winfried Heinze)
SERVES 4 ● Sesame oil ● 500g fresh tuna loin ● 1 tsp light soy sauce ● 1 tsp miso paste ● 25g dried seaweed ● ½ cucumber ● 300g mooli radishes or, if you can’t find them, regular radishes will do ● 1 tsp rice-wine vinegar ● 1 tsp yuzu juice or lemon juice ● 1 tbsp syrup from the pickled ginger (below) ● 4 spring onions ● 2 red chillies ● 50g pickled ginger ● A small bunch of coriander ● 1 tbsp sesame seeds 1. Put a nonstick pan over a high heat with a splash of oil. Place the tuna in the pan and sear on all sides for 1 minute to serve rare. Place the tuna on a rack to cool. 2. Mix the soy sauce and miso paste with a splash of oil, then pour into a zip-lock bag. Add the tuna and push all the air out of the bag so the marinade covers the fish. 3. Rinse the dried seaweed before rehydrating it by soaking it in tepid water for 10 minutes. Drain well. 4. Deseed the cucumber and peel the radishes. Cut into matchstick-sized slices. 5. Dress the vegetable matchsticks with the vinegar and yuzu and the ginger syrup. 6. Thinly slice the spring onions, red chillies and pickled ginger. 7. Roughly chop the coriander and mix with the radishes, cucumber and seaweed and place on a serving platter. 8. Roll the tuna in sesame seeds. 9. Serve the thinly sliced tuna on top of the salad, scattered with the onions, chillies and ginger slices. Quinoa crunch chicken with dukkah, squash, goat’s cheese and pomegranate dressing
Quinoa crunch chicken with dukkah, squash, goat’s cheese and pomegranate dressing
(Image: Winfried Heinze)
SERVES 4-6 ● 1 butternut squash ● 3 tbsp olive oil ● 50g quinoa ● 150ml water ● 50g dukkah spice mix ● 2 eggs ● Salt ● 4 chicken breast fillets ● Flour, for dusting ● 100ml rapeseed oil ● 1 tbsp pomegranate molasses ● 1 tbsp tahini ● 2 tsp harissa paste ● 1 garlic clove, peeled and crushed ● Juice of 1 lemon ● A small bunch of fresh coriander ● 100g spinach ● Seeds of 1 pomegranate ● 100g goat’s cheese 1. Preheat the oven to 160°C/ 140°C fan/gas mark 2½. 2. Peel and cut the butternut squash into 2cm cubes, toss with the olive oil and roast for 25 minutes or until lightly golden and just tender. 3. Place the quinoa and water in a saucepan. Boil for 12 minutes then drain well and allow to cool. 4.. Mix the cooled quinoa with the dukkah spice mix. 5. Whisk the eggs with a pinch of salt in a bowl. 6. Dust the chicken breasts with flour, dip into the eggs then roll in the quinoa mixture. Pat the chicken gently and make sure it is fully covered. 7. Shallow-fry the chicken in the rapeseed oil for 2 minutes on each side then place on a parchment-lined roasting tray and bake for 10 minutes. 8. Whisk together the pomegranate molasses, tahini, harissa paste, crushed garlic, lemon juice and a pinch of salt in a large mixing bowl. 9. Roughly chop the coriander and add to the bowl, then toss in the spinach and squash. 10. Arrange the salad on a large platter. Slice the chicken and place on top. Sprinkle with the pomegranate seeds and crumbled cheese to serve. Super seeded salad
Super seeded salad
(Image: Winfried Heinze)
SERVES 4-6 ● 25g golden linseeds ● 100g Brazil nuts ● 50g blanched almonds ● 100g macadamia nuts ● 50g cashew nuts ● 50g pumpkin seeds ● 50g sunflower seeds ● 1 tsp cumin seeds ● 25g chai seeds ● 50g hemp seeds ● 25g wheatgerm ● 2 tsp ground cumin ● 1 tsp ground coriander ● A pinch of chilli flakes ● A pinch of cayenne ● Juice of 1 lemon ● 2 tbsp rapeseed or hemp oil ● 1 garlic clove, peeled and crushed ● 250g cooked mixed brown and wild rice ● A small bunch of coriander, roughly chopped ● A small bunch of mint ● 200g feta, crumbled ● 1 beetroot ● 1 tsp cider vinegar ● 1 tsp olive oil 1. Soak the linseeds in about ½ litre of water overnight. Drain and place the seeds in a large mixing bowl. Retain the liquid and use it to make a healthy drink that’s rich in omega-3 fats. 2. Roughly chop the Brazil nuts, almonds, macadamias and cashews then toast in a dry frying pan with the seeds and wheatgerm until lightly coloured and aromatic. 3. In the bowl with the linseeds, mix the cumin, ground coriander, chilli flakes, cayenne, lemon juice, rapeseed oil and crushed garlic. 4. Add the brown and wild rice to the bowl then mix well. Add the nuts and seeds, the roughly chopped coriander, mint and crumbled feta. 5. Wash, peel and grate the beetroot then toss with vinegar and oil. Serve the salad with beetroot strewn on top. READ MORE: Peter Andre lost weight with these recipes including 4-ingredient fudge brownie Save money with budget recipes from Pinch of Nom – the meatball mash bake is amazingStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
