Moroccan Carrot and Orange Salad

A little while ago, Bodnant asked me to appear in a short video to promote my cookery courses. It was my first attempt at a cookery video so I was naturally a bit apprehensive!   However it turned out to be lots of fun and was all done in one take!  

The brief for the video was to demonstrate how to make a simple dish in just three minutes!  I chose one of my favourite tried and tested recipes - a Moroccan inspired salad that is super quick and easy with very few ingredients.  It's really delicious, flavoured with wonderful spices, and full of natural goodness.  Do have a go at making it - you will find the recipe below.

The series of one day workshops I teach at Bodnant are called "Simple and Natural."  The next one is Lighten Up for Summer on Sunday 26th April 2015 when we'll be preparing some brand new recipes that I've been developing, all completely free from meat, dairy, eggs and refined sugar, and full of fresh, flavourful ingredients - guaranteed to leave you feeling lighter and brighter!  More details to follow in my next post.

Moroccan Carrot and Orange Salad

Ingredients                                                     
 

50g cashew nuts

250g organic* carrots, washed and grated

50g unsweetened dates, chopped

One large orange, washed

1 tbsp extra virgin olive oil

½ tsp ground cumin

½ tsp ground cinnamon

Sea salt & freshly ground pepper

Optional:   Fresh coriander

Method 

Toast the cashews by spreading them out on a large baking tray. Heat your grill to it's highest setting, then place the tray on a high shelf.  They don't take long to brown so keep an eye on them and turn once or twice.   

Make the dressing.   Finely grate about a tsp orange zest and place in a large bowl.  Then using a sharp knife, remove the peel from the orange and cut into segments removing the membrane.  Squeeze the juice from any remaining membrane into the bowl containing the zest.  Slice large orange segments in two lengthways and set aside whilst you add the olive oil, ground cumin, cinnamon and seasoning to the dressing. Mix until well blended.

Coarsely grate the carrots straight into the dressing, add the chopped dates and toss together to mix.  Scatter the cashews over the top and, if you have some handy, a few coriander leaves too.  Serve immediately or refrigerate for up to 4 days.

*If using organic carrots, there’s no need to peel them.

For more information about Lighten Up for Summer click here

Making Healthy Eating Fun for Children

 

Just to let you know that this coming weekend, 16th and 17th August,  I'll be running some short cookery workshops for children.  Bodnant Welsh Foods Centre in the Conwy Valley are holding their annual Children's Food Festival with lots of events happening on both days and I'm really thrilled to be involved this year.

The focus of my 30 minute workshops, which will be in the main courtyard (under cover!) at 12 noon and 2 pm on Saturday and Sunday, is on having fun and being creative with fresh, healthy natural ingredients.   In the morning session at 12, we'll be making a simple tasty idea for lunch whilst at 2 pm, something sweeter and fruitier will be on the menu, even though absolutely no sugar or dairy will be involved!

If you know any children who love trying something new or who already enjoy helping out in the kitchen, then do bring them along.   You'll need to book their place on the workshops as numbers are limited and there will probably be a small charge (£2 I think, but do check!) 

If you just fancy coming along,  the Welsh Foods Centre is a fabulous place for a day out and is in an amazing location along the Conwy Estuary.  The Festival starts at 11 pm on Saturday and Sunday and finishes at 4pm.  Here are all the details. 

And if you are there, do come and say hello!

 

Winter Tabbouleh with Roasted Vegetables

I've always loved making tabbouleh as it's such a quick and easy salad. You may have seen the recipe I posted over the summer - with my own special ingredient!  Now that this year's tomatoes and cucumbers are coming to an end, I've been looking for ideas to make a winter version.  I hope you enjoy this as much as we do! 

The basic ingredients are just like any tabbouleh i.e. bulghur wheat with a mint, parsley and lemon dressing.  To me, colour is just as important as flavour.  It's got to look good as well as taste good which is why I chose a home grown butternut squash and some freshly picked green rocket and added bright red and yellow peppers and a red onion too.  Other roasted vegetables such as aubergines or courgettes could be used instead and baby spinach leaves used in place of rocket.

Ingredients                                     Serves 4 - 6 

125g bulghur wheat
1 butternut squash
2 peppers (red and yellow)
1 red onion
A generous handful of fresh rocket
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
6 tbsp extra virgin olive oil + extra oil for roasting
2 tbsp fresh lemon juice
Salt and pepper

Method

First put the bulghur wheat in a bowl, pour over plenty of boiling water and leave to soak for about 30 minutes. 

Preheat the oven to 200C/Gas Mark 6.

Peel the butternut squash, then cut in half lengthways and scoop out the seeds with a spoon.   Cut into pieces approximately ½" (1 cm) square and place in a bowl with a tablespoon of olive oil and some salt and pepper. 

Mix well,  then transfer to a large baking tray.

Slice the peppers and mix in a bowl with olive oil and seasoning as before, then  spread out on the baking tray alongside the squash (or on a separate tray). 

 
Repeat with the red onion, then place on a separate baking tray.

 

Now roast the vegetables in the oven until tender, turning occasionally to ensure they are evenly cooked.  The onions and peppers will probably take about 20 to 25 minutes whilst the butternut squash will need longer, usually 35 to 40 minutes.  The vegetables should be tender but not brown and crispy.

Meanwhile make your dressing by whisking together the olive oil and lemon juice in a large bowl. Then add the finely chopped parsley and mint and a good seasoning of salt and pepper. 

      

Drain the bulghur wheat through a sieve and press with the back of a large spoon to remove excess water.

When your bulghur wheat has drained thoroughly, place in a large bowl and stir in the dressing.   Add the roasted vegetables and mix together gently.  Check seasoning. 

Finally, just before serving,  tear up the rocket leaves and stir into the salad.

This salad can be made well in advance. I often soak the bulghur wheat,  add the dressing, then leave in the fridge till needed.  I think the flavour improves with keeping and then you can roast your vegetables sometime when you've got the oven on.

Tabbouleh Salad

Mention tabbouleh and I automatically think of summer picnics on the beach!   It's the ideal salad to take on a day out and somehow tastes even more delicious when you're in a beautiful location!

As long as you have a bag of bulghur wheat stored away in your kitchen cupboard and have some fresh tomatoes, cucumber and herbs handy, you can put this salad together in no time but, if you can, make it a day ahead to allow the flavours to fully develop.  

Unlike the classic tabbouleh, my version contains black olives which I love. They definitely add extra taste, texture and colour to this simple salad.  If you like spring onions, they are a nice addition too.

 

Ingredients

125g bulghur wheat
About 250g ripe tomatoes
Half a cucumber
A generous handful of black olives
A bunch of fresh parsley
(approx 3 tbsp finely chopped)
A small bunch of fresh mint
(approx 2 tbsp finely chopped)
6 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
Salt and Pepper

First put the bulghur wheat in a bowl, cover with plenty of cold water and leave for about 45 minutes. 

(or, for fast soaking, add boiling water and leave for just 20 minutes)

Drain the bulghur wheat through a sieve and press with the back of a large spoon to remove excess water.

Meanwhile make your dressing by whisking together the olive oil and lemon juice in a large bowl. Then add the finely chopped parsley and mint and a good seasoning of salt and pepper. 

Chop the tomatoes and dice the cucumber and add to the herb dressing.  Roughly chop the olives and mix in.

When your bulghur wheat has drained thoroughly,  add to the other ingredients and stir well. 

Cover the salad and place in the fridge overnight. 

TIP
If you don't want to make the whole salad the night before,  just soak the bulghur wheat in water and make the herb dressing. Pour the dressing over the drained bulghur and leave in the fridge overnight.
The next day, all you have to do is add your chopped salad ingredients.

Spiced Carrot Salad

This colourful carrot salad couldn't be simpler yet it never fails to satisfy. Serve it for lunch with a salad,  for dinner with a tagine or anytime as a healthy snack!  

It's best made the day before to give all the flavours a chance to develop and to allow the raisins to plump up.   Just add the toasted flaked almonds when serving to retain their crunchiness.

Ingredients       Serves 6

450g carrots, washed but not peeled
80g raisins
55g flaked almonds
1 tsp ground cumin

For the dressing
6 tbsp extra virgin olive oil
1 tbsp cider or wine vinegar
freshly ground salt and pepper


First make the dressing.   Place the ingredients in a large bowl and whisk until well blended.

Grate the carrots, either by hand or in a food processor using the grater attachment.

Immediately place in the bowl containing the dressing and mix well. Stir in the raisins and ground cumin.

Cover and refrigerate overnight.

Toast the flaked almonds by spreading them out on a large baking tray. Heat your grill to it's highest setting, then place the almonds on a high shelf.  They don't take long to brown so keep an eye on them and turn once or twice.

When they have cooled, transfer to an airtight container.

The next day, when you're ready to serve the salad, give it a good stir adding most of the flaked almonds, reserving a few to decorate the top.  A few coriander leaves add colour and flavour too.