mixed sprout & avocado salad

mixed sprout & avocado salad


Mixed sprouts are a recent new addition to my repertoire. You should
be able to find them in the fresh produce section near the bean
sprouts. Containing sprouted lentils, chickpeas and peas they have a lovely
fresh crunchy texture and a mildly sweet clean flavour - none of those
dirty bean sprout flavours.
If I can’t convince you to seek out some sprouts, don’t give up on this
salad. It would also be lovely with mixed salad leaves or even some
cooked lentils.
serves 1
100g (3 1/2 oz) mixed sprouts
squeeze lemon juice
1 small avocado
generous handful brazil nuts
1. Rinse sprouts well and place in a bowl.
2. Drizzle lemon juice over the sprouts.
3. Halve the avocado and scoop bight sized pieces of
avocado into the salad.
4. Season generously with salt & pepper and top with
brazil nuts.

white bean & eggplant soup

white bean & eggplant soup
Don’t be put off by the thought of roasting the eggplant first. I know it
can feel like a hassle, but it really takes no active time at all. It’s actually
a really simple soup and so rich and warming, almost meaty in a way.
For a vegan version replace the butter with olive oil or macadamia oil.
And if it looks a little too brown for you, feel free to garnish with some
chopped parsley or chives. And it’s really optional whether you leave the
soup chunky or puree it with a stick blender or end up somewhere in
between.
serves 3-4
2 medium eggplant (aubergine)
2 knobs butter or olive oil
1 large onion, chopped
2 cans white beans (400g / 14oz)
2-4 tablespoons lemon juice
Preheat oven to its highest setting.
Cut eggplant in half lengthwise and place on an oven proof
tray cut side down. Bake for 30 - 40 minutes or until eggplant
is very soft.
Meanwhile melt butter in a large saucepan and cook onion,
covered for about 15 minutes or until very soft and golden.
Add beans and the liquid to the onions and bring to a simmer.
Cook for about 10 minutes or until your eggplant is ready.
Srape the flesh from the cooked eggplant and add to the
soup. Simmer for a minute or so then puree, if you like.
Taste and season with salt, pepper and lemon juice.

smoky tomato & lentil soup

smoky tomato & lentil soup


Smoked paprika is one of the most magical ingredients. If you can’t
find it the soup will be OK without, but I highly recommend tracking
some down.
This ia great pantry recipe to have in your repetoire for when you
need a quick impromptu meal.
serves 2
2 cans lentils (400g / 14oz)
1 can tomatoes (400g / 14oz)
1 tablespoon smoked paprika
1 teaspoon dried chilli
1 tablespoon soy sauce
1. Place, lentils and their canning liquid, tomatoes, paprika
and chilli in a medium saucepan and bring to a simmer.
2. Crush tomatoes to break them up a little with a spoon.
3. Simmer, covered for 2-3 minutes or until the soup is
lovely and hot.
4. Taste and season with soy sauce, a little salt and pepper.
Drizzle with some peppery extra virgin olive oil for some richness.

linguini with rocket & chilli oil

linguini with rocket & chilli oil
serves 2

This is the perfect mid week meal. All it takes is boiling the
water for the pasta, grating some parmesan and you’re done.
If you feel inspired to make your own chilli oil there’s a recipe on
stonesoup.
200g (7oz) linguine
4 tablespoon chilli & garlic oil
1 tablespoon lemon juice
small handful grated parmesan cheese
large handful wild rocket (arugula)
Bring a large saucepan of salted water to the boil & cook
pasta until al dente.
Meanwhile combine chilli oil & lemon juice in a bowl large
enough to hold the pasta.
Scoop some cooking water into a cup and then drain pasta.
Toss drained pasta in the bowl with the chilli oil mix and then
stir through the cheese and rocket. If it looks dry add some of
the reserved pasta cooking water.