Wednesday 21 March 2018

Mind over platter

Rosemary Lamb with Italian Cannellini Beans & Kale
Rosemary Lamb with Italian Cannellini Beans & Kale
Spinach falafels with coconut harissa sauce & zingy kale salad
Ginger & Spring Onion Sea Bass with Miso & Lime Quinoa
Mindful Chef

Myles Hopper and Giles Humphries advocate a mindful way of eating, with a focus on fresh, nutritious ingredients. No dish contains more than 10 ingredients or takes more than 30 minutes to cook



2 garlic cloves

1 red onion

3 sprigs of fresh rosemary

150g cherry tomatoes

60g kale

40g sun-dried tomatoes

Olive oil

2 x 150g lamb leg steaks

240g drained cannellini beans

1 tbsp balsamic vinegar

Sea salt and black pepper


1. Preheat the oven to 200°C/gas mark 6.

2. Finely chop or crush the garlic and then finely slice the red onion. Finely chop the rosemary, removing the stalks. Slice the cherry tomatoes in half.

3. Roughly chop the kale leaves, removing the tough stalks first, and then roughly chop the sun-dried tomatoes.

4. Heat ½ tbsp oil in a frying pan on a medium heat. Season the lamb steaks and cook for 2-3 minutes on each side, then remove them from the pan and place on a baking tray. Sprinkle over half the rosemary and 1 tsp oil and place in the oven for 10-15 minutes, until cooked but still slightly pink in the middle. Leave to rest for 5 minutes.

5. Meanwhile, heat ½ tablespoon of oil in a medium- sized pan on a medium heat. Add the garlic and the remaining rosemary and cook for 1 minute, then add the red onion and cook for a further 7 minutes, until softened and turning golden.

6. Drain the beans and add to the red onion, along with the sun-dried tomatoes, balsamic vinegar, cherry tomatoes and 2 tbsp water. Simmer for 5-10 minutes, then season.

7. While the lamb is resting, place the kale on a baking tray, drizzle over 1 tsp of oil and place in the oven for 5 minutes, until crispy.

8. Thinly slice the lamb steaks. To serve, spoon the Italian beans onto warm plates, sprinkle the kale crisps over the beans and then finally place the sliced lamb on top.


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Ginger & Spring Onion Sea Bass with Miso & Lime Quinoa


80g quinoa

300ml boiling water

1 head of pak choi

1 yellow pepper

4cm fresh ginger

4 spring onions

½ fresh red chilli

Coconut oil

2 x 150g sea bass fillets

Sea salt and black pepper

2 tsp tamari

1 tbsp sweet miso paste

Juice of ½ lime


1. Rinse the quinoa and put into a saucepan with the boiling water. Simmer for 15-20 minutes, until cooked.

2. Meanwhile, cut the root end of the pak choi and thinly slice the yellow pepper. Peel and slice the ginger into matchsticks. Finely slice the spring onions and red chilli lengthways.

3. Heat ƒ tbsp coconut oil in a frying pan on a medium heat. Add the pak choi and yellow pepper and cook for 5 minutes, until softened, then remove from the pan and keep warm.

4. Season the sea bass with sea salt and black pepper. Using the same frying pan, heat ƒ tbsp oil on a medium heat and place the sea bass in the pan skin side down. Fry for 2-3 minutes each side, until cooked through. Remove from the pan.

5. Add 1 tsp oil to the frying pan on a medium-high heat and add the ginger, chilli, spring onion and tamari. Cook for 3 minutes, until golden brown.

6. When the quinoa is cooked, drain, season and stir in the miso paste and lime juice.

7. Place the quinoa on a plate, top with the sea bass and spoon over the spring onions, chilli and ginger. Serve with the pak choi and yellow pepper.


Spinach falafels with coconut harissa sauce & zingy kale salad


For the falafels: 240g drained chickpeas

100g spinach

2 tbsp chickpea flour

Olive oil

Water, to combine

Sea salt and black pepper

For the kale salad: 80g kale

½ pomegranate (including seeds)

1 avocado

20g walnuts

1½ tbsp apple cider vinegar

Olive oil

Sea salt and black pepper

For the coconut harissa sauce:

15g creamed coconut

2 tbsp boiling water

1 tsp harissa paste


1. Preheat the oven to 200°C/gas mark 6.

2. Put the chickpeas into a bowl and mash for 1-2 minutes.

3. Place the spinach in a separate bowl. Pour over enough boiling water to cover and leave to wilt for 1 minute. Place the spinach in a sieve and drain the excess water, then finely chop.

4. Add the spinach to the chickpeas. Add the chickpea flour, 1 tsp olive oil and 1 tbsp water, season generously and mix well. Form the chickpea mixture into 12 balls, place on a baking tray, and bake in the oven for 15-20 minutes, turning halfway through.

5. Meanwhile, make the kale salad. Finely slice the kale (removing any tough stalks). Cut the pomegranate in half and remove the seeds. Peel and de-stone the avocado and cut it into small pieces. Roughly chop the walnuts. Put the kale into a bowl and mix in the apple cider vinegar and ƒ tbsp oil. Add the pomegranate seeds, avocado and walnuts and season with salt and pepper.

6. Dissolve the creamed coconut in boiling water and mix with the harissa paste. Serve the falafels drizzled with the coconut harissa sauce alongside the zingy kale salad.

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