Tag Archives: New year resolution

Start the year as you mean to go on- tomato, pomegranate and roasted mini pepper salad

1 Jan

Start the year as you mean to go on- tomato, pomegranate and roasted mini pepper salad

The husband and I ate hurriedly, quietly and messily from one plate today. It had been a long time since we shared a plate, but the salad was very good.

Back in the day, we shared a plate a bit more frequently. Sharing food is a lovely and warm thing to do isn’t it. Nowadays we focus on feeding our boy and eat in between offering him cars or dinosaurs that find my little guys food so yummy and scrummy in the tummy.

I loved sharing fresh and hot donuts with my mum and brother in the open market in Leicester when growing up. They were hot and doughy and sprinkled liberally with sugar. I remember fondly sharing Chinese take-away boxes from Camden market with my husband when we were students or falafel wraps from edgware road late in the evening and it became a tradition for him to unravel it for me.

Now our bodies can not cope with too many late, heavy, fried or generally indulgent meals. Christmas and New Year meals have left my tummy feeling tender and polluted. It’s time for fresh, clean, colourful and juicy foods. Salad. It doesn’t have to be boring…

My tomato, pomegranate, roasted mini pepper salad is fresh, zingy, spicy, sweet and herby. The juices from the tomatoes, pomegranate and spices and herbs all blend into a fresh and refreshing utterly moorish mix. I’m so pleased at how well the pomegranate works with the tomatoes. I’ve used a red chilli, oregano and chaat masala to give it a real kick and aroma. Do invest in some chaat masala, it’s a salty and peppery spice blend that really livens up dishes and works fabulously well with tomatoes or cucumber.

I served this with flatbread and my recipe for hummus.

Ingredients to serve 2-4

350g plum tomatoes
1 tbsp white wine vinegar
2 cloves garlic, minced
1 small red onion, finely diced
1 1/2 tbsp pomegranate molasses
Salt to taste
The seeds of one pomegranate
Half and avocado, peeled and cubed
1 tbsp oregano leaves
1 mild and large red chilli, deseeded and finely chopped
1 tsp chaat masala
A couple of glugs of olive oil
About a dozen tiny red or yellow peppers, roasted in a light coating of rapeseed oil.

Method
1. Toss the tomatoes, pomegranate seeds, roasted mini peppers and avocado chunks togetherimage
2. In a small bowl whisk together the oil, pomegranate molasses, salt, garlic, chilli, chaat masala, white wine vinegar and oregano leaves.
3. Drizzle the dressing over dressing and serve with lots of flatbread and hummus

Garlic roasted cauliflower and red onion in za’atar and coriander, with chilli and toasted pine nuts

28 Dec

Garlic roasted cauliflower and red onion in za'atar and coriander, with chilli and toasted pine nuts  by Deena Kakaya

My belt is well and truly loosened and my pockets are emptier. My heart is fuller and my fridge now more revealing. The bins have flowed over and my insides feel a wee bit like them now. Ooof, it’s time to eat some natural, light and healthier meals.

I really can’t consume another roast potato or nibble on any more rich cheese. I will pass on the triple chocolate whats-it and close my eyes before being presented any fizzy drinks. I am ready to choose sleep over cold air blowing under my eyelids whilst shopping for presents or last minute ingredients. My husband has also signed up for the marathon, so let’s bring on some healthy foods.

Every time I tell my mum I’m having a salad as a meal, she starts her talk about how salad isn’t substantial enough, isn’t a meal as its not hot and isn’t balanced nutritionally. She has this image that I’m eating a lonely Greek salad for dinner. I love Greek salad, but there’s so much more to choose from.

My garlic roasted cauliflower and red onion is warm, lightly sweet and carries salty garlic through it. I’ve coated it in coriander and za’atar spices, topped it with a drizzle on rice wine vinegar, red chilli and toasted pine nuts. It’s immensely tasty, virtuous and really easy to throw together. Try it.

Ingredients

A medium head of cauliflower, cut into florets
A couple of glugs of rapeseed oil
One large red onion, sliced
A generous handful of coriander, washed an finely chopped
2 large red chilies, thinly sliced
A handful of pine nuts, lightly toasted
1 tsp salt
4 cloves of garlic, minced
2 tsp of white wine vinegar
4-5 tsp of za’atar spice mix

Method
1. Toss the minced garlic, cauliflower, red onion, salt and rapeseed oil together for even coverage and then pop it in the oven at 180degrees for approximately 25 minutes, or until it is lightly golden and soft enough to pierce through. It should still have a bite.image
2. Whilst the cauliflower is still warm and moist, toss it in the za’atar spice mix and coriander. Plate it up and then drizzle on the white wine vinegar and top with toasted pine nuts and the red chilli.image

I served this salad with hummus and flat bread. Magic.

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