Fresh Flavors

Quick and easy to prepare, bursting with colour and delicious flavours, and spiced and seasoned to taste, this is food to enjoy any time of day.

Cooking and photography: Claire Borg

Warm Roasted Vegetables with Moroccan flavours

This can be served warm or cold

SERVES 3 TO 4

2 large sweet potatoes

1 small cauliflour

1 small butternut squash olive oil

1 teaspoon lemon zest, finely grated

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon ground allspice

salt

1. Mix the spices and set aside.

2. Peel, wash and dice the vegetables into even sizes. Place in a large bowl and drizzle with olive oil. Sprinkle with some salt, the lemon zest and enough of the spice to lightly coat the vegetables. Toss well.

3. Place on baking tray and roast in a hot oven set on 180 degrees Celsius for around 20 minutes, or until the vegetables are done.

Venus Rice Salad with Alfalfa Sprouts

SERVES 4

3 cups venus rice

1 cup sprouted alfalfa

1 cup mixed, fresh herbs – mint and basil

1 carrot, very finely diced or grated

1 generous handful baby spinach leaves

4 tablespoons olive oil

2 tablespoons sweet chilli sauce

juice of ½ a lemon

salt

pepper

1. Cook the rice according to pack instructions. Drain, rinse well, and set aside to cool.

2. Finely chop the herbs and the baby spinach leaves.

3. Place the rice in a large bowl and mix in the herbs, spinach, carrot and alfalfa.

4. Drizzle with olive oil, add the sweet chilli sauce and the lemon juice. Season to taste.

Raw Beetroot and Dill Salad

SERVES 2 TO 4

4 large beetroots

1 lemon

1 handful dill

salt

pepper

olive oil

1. Wash, peel and grate the beetroots into a large bowl.

2. Squeeze the lemon juice over the beetroot, drizzle with olive oil and sprinkle with some salt and pepper to taste.

3. Chop the dill, sprinkle it over the top and then mix it in.

Raw Beetroot Hummus

2 beetroots

1 tin chick peas, rinsed and drained

1 large teaspoon tahini

juice of 1 lemon

¼ teaspoon ground cumin,

salt

pepper

8 tablespoons olive oil

½ cup mixed fresh herbs - mint, dill, basil and parsley

1. Wash, peel and grate the beetroots.

2. Place the grated beetroot into a large bowl. Add all the remaining ingredients and mix well together.

3. Using a stick blender, blend until smooth.

Spinach and Nutmeg Soup

SERVES 4

1 leek, washed and chopped

1 onion, peeled and chopped

2 cloves garlic, peeled

3 large potatoes, peeled, washed and diced

2 carrots, peeled, washed and diced

a generous handful of spinach, fresh, roughly chopped – around 250g

salt

pepper

½ a glass white wine

1 teaspoon lemon zest

¼ teaspoon nutmeg, ground

olive oil

1. Lightly cook the onion and leek in some olive oil

2. Add the garlic and the lemon zest. Stir. Then add the white wine and cook for about 3 minutes.

3. Add the carrots, potatoes and spinach, and mix everything together. Then add enough boiling water to cover all the vegetables. Add the nutmeg, season, cover and simmer for about 40 minutes.

4. Blend until smooth before serving.

Massaged Raw Kale and Sesame Salad

SERVES 4

1 bunch Tuscan kale, stems removed

juice of 1 lemon

4 tablespoons olive oil

1 teaspoon sesame seed oil

1 teaspoon salt

2 tablespoons sesame seeds

1. Wash the kale and pat it dry.

2. In a bowl, drizzle the kale leaves with the oils and lemon juice and sprinkle with salt.

3. With clean hands, massage the kale for about 2 to 3 minutes until it softens.

4. Sprinkle with toasted sesame seeds and serve.

Stewed Artichokes and Courgettes

SERVES 2

4 artichokes hearts

2 courgettes

6 cloves garlic

1 small bunch of parsley

salt

pepper

olive oil

a splash of white wine

½ a lemon

1. Finely chop the garlic and parsley.

2. Halve the artichokes hearts and make sure they are well cleaned inside too, removing the choke.

3. Slice the courgettes in half lengthwise, then chop into smaller pieces.

4. Mix the courgettes, artichokes and parsley. Season, and place in a pan.

5. Add the lemon juice, the wine and about half a glass of water. Cover and gently simmer for about 30 minutes.