Broccolini with soy, garlic and peanuts

This is one of the most delicious simple sides with heaps of flavour. Add another side or two to make it a full meal or choose a simple seared protein and serve alongside that. This is a great recipe that can be halved or doubled depending on the number of people you're serving.

Ingredients

• 3 tbsp groundnut oil (or extra virgin olive oil)

• 3 garlic cloves

• 3cm piece fresh ginger

• 1 small orange

• 30g salted, roasted peanuts

• 550g broccolini (tenderstem broccoli)

• 2 tbsp tamari/low salt soy (not all tamari is gluten free, so check the label)

• 1 1/2 tsp honey

• salt

Method

• Fill a large saucepan, for which you have a steamer attachment, with just enough water so it doesn't touch the steaming basket. Place on a high heat.

• Finely slice the garlic cloves, peel and chop the ginger into matchsticks. Using a grater, slice three strips of orange zest. Roughly chop the peanuts.

• Heat the oil in a small saucepan on medium high heat. Add the garlic, ginger, orange skin and peanuts and fry for 3-4 minutes, stirring frequently, until the garlic and peanuts are a light golden-brown. Transfer to a small bowl (along with all the oil), to stop them cooking, and set aside.

• Trim the bottom centimetre or two off the broccolini, and cut in half lengthways if the stems are thick. Once your pot of water is boiling, add the broccolini and steam for 4-5 minutes, until cooked. Remove from the heat, transfer to a serving plate, season with a sprinkle of salt, and set aside.

• Return the saucepan you cooked the peanuts in to a high heat - don't worry about wiping it clean - and add the tamari/light soy and honey. Heat for a minute or two. It should thicken to about 1 and a half tablespoons of sauce. Remove from heat.

• Spoon two tablespoons of the infused oil over the broccoli, along with the peanuts and aromatics. Pour over the reduced soy mix, give everything a gentle mix and serve.

Recipe by Yotam Ottolenghi

Beetroot, Walnut & Rosemary Salad

This beetroot, walnut and rosemary salad is a fantastic way to improve your cognitive function whilst improving your iron levels. Beetroot and rosemary both enhance blood flow to the brain, while walnuts are rich in Omega 3 DHA: a vital nutrient for brain health.

Ingredients

• 3 cups Mixed Salad Greens

• 6 baby Beetroot (or 2 large beetroot), washed and peeled

• Half cup walnuts, lightly toasted, chopped

• 2 sprigs Rosemary

• 1 tbsp Red Wine or Balsamic Vinegar

• 2 tbsp Olive Oil

• 1 tsp Dijon mustard

• Salt and freshly cracked pepper

Method

• Preheat oven to 160 Celsius. Drizzle beetroot with olive oil, salt and pepper. Wrap them up together in baking paper along with a sprig of rosemary. Wrap the whole parcel in foil and place on a baking tray and roast for 30-40 minutes or until soft.

• Whisk together the vinegar, olive oil and dijon mustard in a small bowl. Season with salt and pepper and add the other sprig of rosemary, finely chopped.

• Once cooler to touch, cut the beetroots in half (if using baby beetroot, otherwise into small wedges).

• Place mixed salad leaves in a serving bowl or plate, top with beetroot and chopped walnuts, then drizzle over the rosemary dressing.

For my non-vegans, some feta cheese adds a touch of deliciousness!

Enjoy!

Summery Watermelon Curry

Watermelon as a curry? It is so delicious and so nutritious with the added benefit of herbs that boost your metabolism.

Ingredients

• 1.2 kg seedless watermelon

• 1 teaspoon fresh grated turmeric

• 1 small knob of grated ginger

• 1 teaspoon of ground coriander

• I teaspoon of ground cumin

• 1 tablespoon raw honey (manuka preferred)

• 1 red chilli

• 1 garlic glove

• 2 tablespoons coconut oil

• 12 curry leaves

• 1 teaspoon cumin seeds

• 1/2 teaspoon black mustard seeds

• 2 finely sliced kaffir lime leaves

• Sea salt, and cracked black pepper to taste

• Lime wedges for serving

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Method

Take rind of watermelon and cut the watermelon flesh into 3cm pieces, reserving the offcuts.

• Put watermelon offcuts (approx 200-300g) into a blender with turmeric, ginger, coriander, garlic, honey, cumin and chilli. Blend until smooth.

• In a wok or pan, heat the coconut oil and fry the curry leaves, whole cumin seeds and mustard seeds until they pop — this will not take very long, so watch carefully.

• Add watermelon purée and kaffir lime leaves. Bring mix to boil, then simmer for 5 minutes.

• Add diced watermelon to the pan and warm through, tossing carefully for another 3 minutes. Adjust the seasoning.

• Serve warm, or refrigerate in a sealed container overnight.

Serve with lime wedges.

Note: This curry goes beautifully with grilled chicken or prawns.

Consisting of 92% water, watermelons are drenched with many beneficial nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids; there's even a modest amount of potassium. Plus, this fantastic summer dinner is fat-free, very low in sodium and has only 40 calories per cup.

With the addition of the other wonderful nutrients including turmeric, making this delicious curry an anti-inflammatory, antioxidant and metabolism boosting meal that will have you looking and feeling terrific.