Bee-autiful Recipes

Bee-autiful Honey Recipes

RECIPES & IMAGES EMMA GALLOWAY

Roasted Carrot, Cauliflower & Black Lentil Salad with Honey Mustard Dressing

Honey rounds out this mustard-forward dressing to coat tender roasted vegetables and protein-rich lentils. This can be served as a side or a meal in its own right.

Serves 4–6

4 large carrots (approx. 500g), ends trimmed and sliced into bite-sized chunks ½ large cauliflower, cut into florets (cut stem into chunks and use too) 2–3 tbsp olive oil ¼ cup black (beluga) lentils (or use French-style lentils - available from Vetro Hamilton, The Herbal Dispensary in Raglan) ½ red onion, finely sliced large handful flat-leaf parsley, roughly chopped

Honey Mustard Dressing 1 tbsp honey 1 tbsp wholegrain mustard 3 tbsp apple cider vinegar 6 tbsp extra virgin olive oil

Preheat oven to 200C. Place chopped carrots and cauliflower onto separate oven trays, drizzle both with olive oil and season with salt and pepper. Roast 25–30 minutes or until tender and golden (the carrots will likely take a few more minutes than the cauliflower), stirring occasionally and rotating trays halfway to ensure even cooking.

Meanwhile, place lentils into a small saucepan, cover with plenty of cold water and bring to the boil. Reduce to a simmer and cook 10–12 minutes or until tender but not mushy. Drain well.

In a small bowl combine honey and mustard and mix well. Whisk in apple cider vinegar, then continue to whisk as you drizzle in the olive oil to form a lovely emulsified dressing. Season with salt and pepper.

Place red onion into a large serving bowl, add a few tablespoons of dressing and mix well, setting aside to marinate while the vegetables and lentils are cooking.

To serve, add cooked vegetables and drained lentils to the serving bowl, drizzle with enough dressing to coat (any leftovers will store in a glass jar in the fridge for up to 1 week), scatter over chopped parsley and mix well.

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Honey Soy Tofu

We all know honey is great used in sweet dishes, but it’s also delicious used in savoury dishes where its sweetness can help balance strong flavours. Serve with cooked greens for a more substantial meal.

Serves 4

600g packet firm tofu, cubed (available from The Herbal Dispensary in Raglan) olive or coconut oil for shallow frying 4 tbsp soy sauce (gluten-free if needed) 1½ tbsp honey 2 tsp toasted sesame oil freshly ground black pepper 2 tbsp lightly toasted sesame seeds cooked rice + sliced spring onions, to serve

Heat a large frying pan over medium-high heat. Pan-fry tofu cubes until golden on all sides (approx. 8–10 minutes). Combine soy sauce, honey, sesame oil and a few good grinds of black pepper in a small bowl and mix well. Reduce heat to medium and pour in the soy mixture and continue to cook, while stirring, until the sauce is slightly reduced and coating the tofu. Stir through sesame seeds. Serve tofu over rice, scattered with sliced spring onions.

Emma Galloway mydarlinglemonthyme.com | @mydarlinglemonthyme

Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

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