by Amber Rose
Dress the salad with the dressing (you won’t need all of it but it keeps well for a week for another few salads). Give it a light and gentle mix and serve straight away.
Winter salad with a creamy cashew and preserved lemon dressing.
SERVES 4–6
Here is a colourful, warming, hearty salad for colder months. The sweetness of the pumpkin goes so beautifully with the sharpness and creaminess of the preserved lemon dressing. Preserved lemons are lacto-fermented, which means they contain loads of naturally occurring probiotics to give your immune system a boost, just when it is most needed during the shorter days of autumn and winter, which is also when squash are in season and at their best.
FOR THE SALAD
1 large butternut squash (or your favourite variety of pumpkin)
4 tablespoons ghee or olive oil
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 tablespoon black sesame seeds
10g flaked almonds
10g basil leaves
A handful of rocket
½ pomegranate, seeds removed and rinsed
Salt and freshly ground black pepper
FOR THE CASHEW AND PRESERVED LEMON DRESSING
150g cashews, soaked
2 tablespoons chopped preserved lemons (or use shop-bought)
200ml almond milk
Sea salt and freshly ground black pepper
To make the dressing simply put all the ingredients into a bowl and blitz with a stick blender, adding more almond milk if you require a thinner consistency for drizzling, or less for a dip. Season to taste and set aside while you prepare the salad.
Preheat the oven to 220°C/fan 200°C/gas mark 7.
Trim the base and top off the squash, then cut it in half lengthways. Use a spoon to remove the seeds. Cut each half into wedges about 3cm thick.
Arrange the wedges on a roasting tray, skin-side down. Brush with ghee or olive oil and season well with salt and pepper. Roast for 30–35 minutes. Keep an eye on the wedges – depending on your oven they may take a little longer or a little less, but you don’t want them to burn.
When the wedges are just catching at the edges and feel tender all the way through when poked with a knife, remove the tray from the oven and allow to cool.
Reduce the oven temperature to 180°C/fan 160°C/gas mark 4 and put all the seeds and the almonds onto a clean baking tray. Pop into the oven to toast for 6–8 minutes, or until lightly browned and popping.
When you are ready to assemble the salad, arrange the squash on a beautiful serving platter, sprinkle over the toasted seeds, almonds, basil, rocket and pomegranate seeds, then serve with the dressing on the side. As a final flourish you can drizzle with extra virgin olive oil and add an extra sprinkle of sea salt and freshly cracked black pepper.
My classic summery tomato salad with a basil and lime dressing.
SERVES 3–4
I have wonderful memories of my childhood, wandering through my mum’s heritage vegetable garden, and in particular the tomato patch. Mum grew about 20 different varieties of tomatoes, which all had to be hand-pollinated with tiny paintbrushes by us so they would not crossbreed. They came in all shapes, sizes and an array of colours – red, orange, yellow, green and black, even striped – and all were unbelievably delicious, especially when freshly plucked off the vine on a hot summer’s day, wrapped in a freshly picked basil leaf and popped straight into our mouths, warm from the sun, fragrant and perfectly delicious. Mum had tomatoes that were specifically for stuffing, some were for making sun-dried tomatoes or purée, while others were great for salads and ones like the beefsteak were amazing in sandwiches and burgers. This easily thrown together summery salad always reminds me of those beautiful juicy tomatoes I grew up with. The dressing is the perfect accompaniment: piquant, full of flavour and really brings out the sweetness of the tomatoes. The dressing would also work really well on any green salad – I usually tip up the salad bowl when the salad has been eaten and drink the leftover dressing, it’s that good!
FOR THE SALAD
400g tomatoes (a mix of colours and sizes)
½ red onion, thinly sliced
A small bunch of flat-leaf parsley, leaves picked and roughly chopped or torn a small bunch of basil, roughly chopped or torn
Chive or rocket flowers (optional)
FOR THE DRESSING
100ml extra virgin olive oil
100ml freshly squeezed lime juice (about 4 limes)
2 teaspoons rapadura or coconut sugar
1 tablespoon finely chopped basil leaves
½ teaspoon dijon mustard
Sea salt and freshly ground black pepper
First make the dressing. Put all the ingredients in a jam jar and screw on the lid tightly. Shake really well until everything is completely emulsified.
To make the salad, cut up the tomatoes, arrange them on a platter and sprinkle over the onion and herbs. If you have any chive or rocket flowers, sprinkle some of those over too. Drizzle over the dressing – you won’t need all of it but it keeps well for a week for another few salads.
Enjoy the dressed salad straight away.
Crisp and crunchy chopped salad with a creamy tahini dressing.
SERVES 3–4 AS A SIDE
I love a chopped salad, and this one has a pleasing contrast of crunchy ingredients and velvety-smooth creamy dressing. It’s a good one to eat at lunchtime because the healthy fats in the dressing keep your brain powered up for the afternoon while simultaneously helping your body to absorb all the fat-soluble vitamins from the salad. If you wanted to add some protein, you could serve this salad with a crispy-skin fillet of fish or some grilled chicken breast or veg-loaded burger patties. For a veggie option, try pan-frying some tempeh in coconut oil and a little tamari: simple and tasty.
FOR THE SALAD
1 large cos lettuce, chopped
A handful of cherry tomatoes, halved
½ cucumber, peeled and diced
½ red onion, thinly sliced
A handful of breakfast radishes, sliced
A handful of flat-leaf parsley leaves, finely chopped
FOR THE DRESSING
2 tablespoons tahini
60ml boiling water
1 garlic clove, finely grated or minced
125ml natural yogurt or milk kefir (sheep’s or goat’s milk yogurt is fine)
3 tablespoons freshly squeezed lemon juice
First make the dressing. Stir the tahini and the water together in a bowl until smooth. Allow to cool. Add the remaining ingredients and stir to combine.
Put the lettuce in a large salad bowl. Add the remaining salad ingredients and toss gently to lightly mix.
Spoon over just enough of the dressing to lightly coat the salad. You may not need it all. It will keep in the fridge for a good week if there is any left.
This salad is also super delicious with the Classic French Dressing.
Radicchio salad with sweet grilled pears and goat’s cheese.
SERVES 4 AS A SIDE
This salad is beautiful with my blackberry and elderberry vinaigrette – the berry-infused flavours really bring the fruit in the salad to life. The combination of the bitter salad leaves with the sweetness of the pears and the creamy goat’s cheese is sublime.
2 pears, peeled, cored and halved, then cut into 6 slices lengthways
A large handful of blanched hazelnuts
2 tablespoons maple syrup
1 large round head purple radicchio, leaves separated
50g soft, crumbly goat’s cheese
A handful of fresh blackberries, sliced in half lengthways
Blackberry and elderberry vinaigrette
Place a cast-iron ridged griddle pan over a high heat and lay the slices of pear onto the griddle. Cook for 1–2 minutes on each side, or until nicely lined but not overcooked or burnt. Remove the slices from the pan and set aside to cool.
Next, tip the nuts into a small dry frying pan that has be
en preheated over a medium heat. Allow them to toast for a bit and get some colour, then stir in the maple syrup, coating the nuts. Keep stirring until the syrup thickens – be careful not to let it burn, but leave it long enough to turn a darker colour and develop a stronger smell. Remove the nuts from the heat and tip them onto a waiting plate, allowing them to cool a little.
Tear up the radicchio leaves and put them onto a lovely platter. Scatter over the grilled pears, crumble over the goat’s cheese and sprinkle over the halved blackberries. Roughly chop the cold and hardened nuts and sprinkle them over the salad. Then gently sprinkle over enough blackberry vinaigrette to coat the salad.
Blackberry and elderberry vinaigrette.
MAKES 300 ML
Drizzle over hearty autumn salads with bitter leaves and autumn fruits, such as the radicchio salad, left.
150ml extra virgin olive oil
150ml blackberry and elderberry vinegar
½ teaspoon dijon mustard
½ teaspoon raw honey or coconut sugar
Sea salt and freshly ground black pepper
Put all the ingredients in a jam jar and screw on the lid tightly. Shake really well. This vinaigrette keeps well at room temperature for at least a couple of weeks.
Variation: Raspberry vinaigrette.
As above, but replace the blackberry and elderberry vinegar with raspberry vinegar.
Vegetables and Sides.
A glorious paneer for all occasions.
SERVES 2–3
Homemade paneer is truly one of life’s great pleasures: fluffy and light, satisfying and so delicious – a far cry from the unpleasant rubbery packs you can buy in the supermarkets. Somehow this simple fresh-tasting cheese just hits the spot, and it’s very easy to make with no special equipment. Paneer is fantastic as a main dish for vegetarians and meat-eaters alike, but I also use it to top soups, dahl and curries – you can even make desserts with it.
EQUIPMENT
1 muslin cloth, for straining the cheese
1 colander
1 large mixing bowl
FOR THE PANEER
2 litres organic whole milk
500g full-fat organic yogurt (homemade or shop bought) or cow’s milk kefir (see here)
Use the muslin cloth to line the colander and place over the mixing bowl.
Set a large pan over a high heat and pour in the milk, stirring every so often, keeping an eye on it as it can boil over very easily, which creates an awful mess. You want the milk to reach almost boiling point, then start to add the yogurt, one-third at a time. Don’t stir too much or you will break up all the curds. When all the yogurt is added, you will notice the milk starting to turn to curds and whey. If this does not happen you may need a bit more yogurt or the milk may not be hot enough.
When the milk has completely separated into curds and whey, pour the whole lot into the lined colander. Pull up the sides of the cloth and lift it out of the colander to let the curds drain a bit. Now give the enclosed curds a gentle squeeze so that the excess whey runs into the bowl – but be careful, they’re hot!
Next you want to wrap the curds up nicely in the cloth and place them on a flat surface that can allow the curds to drain for the next step. I usually place the cloth-wrapped curds on the draining board of my sink.
The final step is to put a plate on top of the curds (or use the pot you cooked them in if it’s nice and heavy). Either set a couple of unopened cans on top of the plate to weigh it down, or just press with your hands. Alternatively, drain off the whey into a clean jar (reserve it for later use) and set the full jar on the plate or in the pot. The length of time the curds drain affects the final texture: leave for 20 minutes for a more solid paneer or for 5 minutes for a lighter, fluffier paneer. Both taste delicious; the density is a little different, but either create a solid block of paneer.
At this point you can cut the paneer into steaks, season and fry, or you can chop it into little cubes and serve it on top of dahl, crumble it into soups, whatever you like really.
For paneer steaks.
Paneer steaks.
SERVES 3
Paneer steaks are incredibly simple and totally addictive. I actually find myself craving these sometimes. They make a great dish for vegetarians as paneer is full of protein. If you fancy a quick lunch or dinner and don’t have any spice mix to hand, you can keep the steaks plain as I often do – they are delicious both ways.
1 x quantity of fresh paneer
A knob of ghee
1½ teaspoons biryani spice mix, or one of the Spice Mixes from here (optional)
Cut the paneer into three steaks. Sprinkle with the biryani spice mix, if using. Place a medium frying pan over a medium heat. Add the ghee and, when it’s warmed, gently add the paneer steaks. Allow them to cook for 1–2 minutes on each side. They catch easily and cook quickly, so keep an eye on them. When they are done, slip them out of the pan and serve with my jewelled green salad.
Mung dahl with celeriac.
SERVES 4–6
This is my go-to dahl – super cleansing, nourishing and really easy to make. A very good friend of mine, Michelle, passed on this recipe to me and it’s insanely good. I have taken it one step further by adding wilted spinach and optional paneer. The ghee and spices have a deeply nourishing and cleansing effect on the body’s cells – ghee is a very healthy fat and the spices each have their own unique healing abilities. The ginger is anti-inflammatory, which also helps our immune systems. Mung beans contain loads of fibre, which is great for digestion, and their earthy flavour is picked up by the celeriac.
You can serve this quite thick, like a classic dahl, or water it down a bit and serve it more like a soup. It’s really good just as it is or you can serve it topped with cubed paneer and wilted spinach for a more substantial meal. This Ayurvedic dahl is traditionally served with organic white rice, which is easier to digest than brown rice, or try it with cauliflower rice.
FOR THE DAHL
5 tablespoons ghee
3 medium onions, finely chopped
1 leek, finely chopped
1 teaspoon ground fennel
2 teaspoons ground coriander
2½ teaspoons ground cumin
1 teaspoon ground turmeric
2 bay leaves
2½ tablespoons finely grated ginger
400g mung beans, soaked overnight or for a few hours, drained
A handful or two of celeriac root, peeled and grated
Sea salt and freshly ground black pepper
1.5–2 litres filtered water or spring water, or whey from making paneer
FOR THE SPINACH
A knob of ghee
1 teaspoon black mustard seeds
A few curry leaves
100g fresh spinach, kale or cavolo nero, tough stalks removed
Sea salt and freshly ground black pepper to taste
cubed paneer to serve
Set a large heavy-based pan over a medium heat, add the ghee and when it’s hot, add the onions and leek. Fry them for about 10 minutes, or until softened but not browned. Add the spices, bay leaves and ginger and continue to stir for 1–2 minutes, or until the spices become fragrant.
Add the mung beans and celeriac, continue to stir and cook for a further 1–2 minutes. Add 1.5 litres of water or whey, or a mixture, and bring to the boil, then turn the heat down and simmer very gently for about 1 hour. Add more water as the dahl simmers, depending on what consistency you would like it. When it’s cooked, season to taste.
To make the spinach, set a medium frying pan over a medium heat, allow the pan to warm up, then add the ghee, mustard seeds and curry leaves. When they begin to pop and sizzle, add the spinach and keep stirring – it will wilt down very quickly. Baby spinach will only take 30 seconds–1 minute at most; bigger leaves, kale or cavolo nero may need a further minute. Season to taste and serve on top of your dahl, with cubed paneer, if you wish.
For Cauliflower Rice.
Aubergines roasted with sumac and cherry t
omatoes.
SERVES 4
This is a super-easy and stunning way to serve aubergine. Slow-roasting them really brings out their flavour, and the toppings add classic Middle-Eastern notes. You could serve this with some grilled or roast lamb, some merguez sausages, or on its own as a beautiful and delicious vegetarian main course.
2 large aubergines
6 teaspoons ghee or olive oil
3 teaspoons sumac powder
300g cherry tomatoes on the vine
1 x quantity of kale and walnut pesto
A handful of rocket leaves
Seeds from ½ pomegranate
Sea salt and freshly ground black pepper
Preheat the oven to 220°C/fan 200°C/gas mark 7.
Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern. Rub the flesh generously with the ghee and sprinkle over some salt and pepper and the sumac. Place on a baking tray, skin-side down, and roast for about 35 minutes.
Remove from the oven and place 4–5 cherry tomatoes, still on the vine, on top of each aubergine half. Return to the oven and roast for a further 10–15 minutes, or until the cherry tomatoes are blistering and cooked.
Scoop each half aubergine onto a platter and drizzle over the pesto. If it’s too thick to drizzle, thin it down with some extra lemon juice and/or olive oil. Sprinkle over the rocket leaves and pomegranate seeds. Serve.
Roasted baby carrots with gremolata.
SERVES 3–4
This is a truly delicious way of serving little tender baby carrots. It would make a tasty side dish with roast chicken or rare roast beef, or served with some guacamole and a crisp green salad. Gremolata is an Italian flavouring that can be sprinkled over many things, before or after cooking – everything from baked fish to avocado on toast. It’s a wonderful ingredient to have to hand, a real flavour bomb and really easy to make, not to mention very nutritious.
