Vibrant vegetarian

Vibrant

The Middle East, from North Africa and Moorish Spain, through Turkey, Lebanon, and Jordan, right to the Arabian Peninsula, has a long and vibrant tradition of home-style vegetarian cuisine. Using wholesome ingredients and cooked from the heart, the recipes in The New Feast are fulfilling and nourishing. So, if you’re looking to eat less meat this spring, we suggest sampling these delectable dishes. VEGETARIAN

CUCUMBER, QUINOA AND TARRAGONYOGHURT SALAD Serves 4

INGREDIENTS 100g (3 ½ oz) quinoa 350ml (12 fl oz) boiling vegetable stock or water Cucumber, peeled, deseeded and cut into 5mm dice ½ small fennel, cut into 5mm dice 3 tablespoons chopped tarragon leaves 2 tablespoons chopped flat-leaf parsley leaves 2 tablespoons snipped chives 1 teaspoon dried mint 50g Greek-style yoghurt 40ml extra-virgin olive oil Juice of ½ lemon Salt and freshly ground black pepper 100g soft, creamy feta, crumbled METHOD Put the quinoa into a pan and cover generously with boiling stock or water.

Simmer for 10 minutes then tip into a sieve and leave to drain for 10 minutes or so, stirring with your fingers every now and then to help drain away any excess moisture. Pat dry with kitchen paper.

Tip the cooled quinoa into a large mixing bowl. Add the cucumber, fennel and fresh and dried herbs. Pour on the yoghurt, oil and lemon juice and season with salt and pepper.

Finally, add the crumbled feta and mix everything together gently. Check the seasoning and chill for 10–15 minutes until ready to serve.

BABY CARROT TAGINE WITH YOGHURT AND HONEYED PINE NUTS Serves 4

INGREDIENTS 40ml olive oil A generous knob of butter 1 large onion, finely grated 1 large carrot, finely grated 2 cloves garlic, finely grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon turmeric 1/2 teaspoon finely ground black pepper 1 tablespoon honey 400g tin chickpeas, well rinsed and drained 400g baby carrots, with tops attached 600ml vegetable stock 200g natural yoghurt 1 tablespoon cornflour 1 egg yolk 1/2 cup coriander leaves Honeyed pine nuts 1 tablespoon butter 1 teaspoon honey 60g pine nuts Good pinch salt

METHOD Preheat the oven to 180°C (350°F). Heat the oil and butter in a large flame-proof casserole.

Add the grated onion and carrot, the garlic, spices, and honey to the dish. Sauté over a low heat for about 10 minutes, or until the onion is soft and translucent and the carrot is meltingly soft. Add the chickpeas and whole baby carrots, then pour in the stock. Bring to the boil, then lower the heat, cover the pan and cook in the oven for 30 minutes.

Then, remove the tagine from oven and transfer it to the stovetop over a medium heat.

In a small bowl, whisk the yoghurt with the cornflour and egg yolk. Add a big spoonful of the tagine cooking liquid to the yoghurt and stir it in well.

Heat the butter and honey over a medium heat in a small frying pan. When the butter has melted, add the pine nuts and salt and fry for around 2 minutes until they turn golden brown.

Stir the coriander leaves into the tagine. Drain the pine nuts and sprinkle on top of the tagine as you serve it.