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ОглавлениеLife-friendly dinners, layered with a rainbow of veg, for when you have a dash more time. These are hearty dinners: generous salads, hash browns and home-made beans, quick-as-a-flash Vietnamese noodles, rainbow goodness bowls, quick stews, vibrant nachos, roasted lemon courgetti and quick quinoa risotto.
Early summer greens goddess salad
20 MINUTES
Coconuts and avocados are two of my favourite things and luckily they are a happy pairing. Here they join forces to create an incredible dinner salad as fresh and zippy as it is satisfying. This dressing is inspired by the famous Green Goddess dressing I loved so much growing up in San Francisco. My version has some coconut milk and a kick from rice wine vinegar and soy.
Search out the ripest avocados, as this salad is really a love song to their creamy grassy deliciousness. When asparagus isn’t around I make this with purple sprouting broccoli. If I am really hungry I add some cooked and cooled buckwheat noodles, quinoa or brown rice to my bowl too.
SERVES 4
a bunch of asparagus
olive oil
400g sugar snap peas
300g edamame beans
300g baby spinach
1 ripe avocado
50g toasted white or black
sesame seeds
FOR THE DRESSING
½ a ripe avocado
4 tablespoons coconut milk
a squeeze of runny honey or agave syrup
1 green chilli
a small bunch of fresh basil
a small bunch of fresh coriander
2 tablespoons tamari or light soy sauce
4 tablespoons rice wine vinegar
Fill and boil a kettle and get all your ingredients and equipment together.
Put a frying pan on a high heat. Chop the asparagus stalks into 1cm coins, leaving the tips intact. Add a little oil to the pan and add all the asparagus. Cook for a couple of minutes to take off the raw edge, then take the pan off the heat.
Place the sugar snaps in a bowl (I like to cut them in half down the middle, but you can leave them whole to save time) with the edamame beans. Cover with boiling water and leave to one side.
Now make the dressing. Scoop half an avocado into a blender (or use a deep bowl and a stick blender). Add the coconut milk, honey, chilli, half the basil and coriander (stalks and all), the soy and vinegar and blitz until smooth and green. Taste, and add more soy, vinegar or honey, if needed.
Put the spinach into a serving bowl. Drain the sugar snaps and edamame well and add them to the spinach with the asparagus. Cut the avocado in half and take out the stone, then use a knife to criss-cross both halves all the way to the skin. Using a spoon, scoop the avocado flesh into the bowl. Finish by topping with the dressing, the rest of the basil and coriander leaves and the sesame seeds.
Butter beans with fennel, lemon and tomato
20 MINUTES
I buy Greek gigantes beans – tomato-and-dill-spiked buttery beans generously coated in olive oil – in jars from my local shop and feast on them with flatbreads when I’m feeling lazy. This is how I make them at home, more of a quick stew, with heady lemon, caramelised fennel and some fennel seeds, which is my nod to the traditional shot of ouzo. I haven’t added as much oil as the Greeks often do, but if you like things richer you can add a generous drizzle at the end. I often serve this with feta, warm flatbreads and some leaves.
SERVES 4
1 large bulb of fennel
olive oil
a small bunch of spring onions
2 cloves of garlic
200g cherry tomatoes
1 lemon
½ teaspoon fennel seeds
1 tablespoon dried oregano, or a small handful of chopped fresh oregano
a pinch of dried chilli flakes
1 tablespoon runny honey
1 tablespoon red wine vinegar
2 × 400g tins of cooked white beans, or 250g home-cooked beans (see here–here)
a small bunch of fresh dill
First prepare the fennel. Remove the bulb’s tough outside layer, then trim and slice along the length of the bulb through the root into 1cm slices.
Heat a large heavy frying pan over a medium-high heat and add a good drizzle of olive oil. When the pan is hot and the oil starts to ripple, add the fennel, spreading it out so one flat side hits the pan. Cook for about 2 minutes, until browned and caramelised, then turn over and cook for another 2 minutes. Meanwhile, chop the spring onions and garlic. Once the fennel is browned, add the spring onions and garlic to the pan and stir for a couple of minutes.
Chop the tomatoes and cut the lemon into wedges, then add both to the pan with the fennel seeds, oregano, chilli flakes, honey and vinegar. Let the liquid heat and reduce for a minute or so before adding the beans and 100ml of water. Cook until the beans are warmed through – about 5 minutes.
Chop the dill and scatter over to finish, along with a drizzle of good olive oil.
Smoky beans and sweet potato hash browns
20 MINUTES
Nothing fancy here. Just a good quick dinner, which doubles as a favourite brunch too. If you like, add a fried egg to top it off.
If you are vegan or don’t eat eggs, you can use 2 tablespoons of chia seeds mixed with 6 tablespoons of water to bind the hash browns instead of
the eggs.
SERVES 2
1 shallot or ½ a red onion
a little olive oil
2 sweet potatoes (about 500g)
½ teaspoon cumin seeds
2 free-range or organic eggs
½ teaspoon smoked paprika
100g cherry tomatoes
1 × 400g tin of cannellini beans
a dash of balsamic vinegar
a few sprigs of fresh thyme
Finely chop the shallot or onion, put it into a hot pan with a little oil, and cook for 4–5 minutes, until browned.
Meanwhile grate your sweet potatoes into a big mixing bowl, add a good pinch of salt and pepper, the cumin seeds and the eggs, and mix together well.
When the onions are beginning to brown, add the smoked paprika and cook for a minute. Roughly chop the tomatoes and add to the pan, then drain the beans and add these too, along with a splash of balsamic and the leaves from the thyme. Add a good pinch of salt and pepper and cook for 5 minutes, until the sauce has thickened and the tomatoes have broken down.
Heat a little oil in a large frying pan. Divide the sweet potato mixture roughly into 4 and use your hands to make a rough patty, then carefully put into the pan to fry. Do this with the rest of the mix, so you have 4 patties. Cook on a low to medium heat for 4–6 minutes, until golden brown, then use a fish slice to carefully flip and cook for another 4–6 minutes. As they cook, use the fish slice to gently push down on them to pack everything together.
Serve the hash with the beans and, if you like, a fried egg or some dressed leaves.
Kale, sumac and crispy rice salad
25 MINUTES
This is an amazing salad based on one I ate at an incredible neighbourhood café in LA. Sqirl is one of those places where you want every single thing on the menu, right down to the drinks. On my last trip to LA I ate there five times. For someone who doesn’t like routine that’s pretty solid. This is a play on what was my favourite thing on the menu. It has inspired flavours with sumac and lime, and textures with kale and crispy rice.
I am going to ask you to cook your rice three times here, which may seem crazy, but it’ll create perfect little pops of crunch against the rest of the salad. This is a great way to use up leftover rice too – just skip the first cooking stage. It’s also really good topped with a softly poached egg or some feta and flatbreads if you are hungry.
Bear in mind that if you use brown rice it will take about 20 minutes to cook.
SERVES 4 AS A LIGHT MEAL, 2 AS A MAIN
100g basmati rice (I use brown)
a bunch of curly kale, green or purple (about 200g)
the zest and juice of 1 unwaxed lemon
3 spring onions
2 tablespoons coconut oil
the zest and juice of 1 unwaxed lime
1 tablespoon sumac (optional)
2 tablespoons good olive oil
1 teaspoon runny honey
6 medjool dates
Fill and boil a kettle and get all your ingredients and a large frying pan together.
Cook the rice in a small saucepan of boiling salted water until cooked – this will take 10–15 minutes.
Meanwhile, pull the kale from its stems and shred the leaves with a knife or tear into small pieces with your hands. Put the leaves into a bowl, then add the zest and juice of the lemon and a good pinch of salt and scrunch it in your hands for a minute to break it down a little. Chop the spring onions finely and add them to the bowl.
Once the rice is cooked, drain it well. Put a large frying pan on the heat and when it’s hot, add the rice with no oil and dry-fry for a couple of minutes to get rid of any moisture.
Remove the rice from the pan, then put the pan back on the heat, add half the coconut oil at a time and fry the rice in two batches until starting to turn lightly brown and really crispy. Drain on kitchen paper and sprinkle with salt.
Now make your dressing. Put the zest and juice of the lime into a screwtop jar with the sumac, if using, and 2 tablespoons of olive oil, add the honey and a pinch of salt and pepper. Put on the lid and shake to combine.
De-stone and roughly chop the dates and add to the kale. Once the rice is almost cool, add it to the kale and toss in the dressing.
Lemongrass, peanut and herb bun cha
20 MINUTES
You can’t live in east London and fail to be inspired by the endless and sometimes brilliant Vietnamese restaurants that line the streets of Hackney. Outside London, though, it’s harder to lay your hands on the bright fresh food I love so much.
This bun cha is a fragrant, delicate rice noodle salad. I have taken the original Hanoi recipe and made my own chilli-spiked tofu version, half noodles, half salad, all flavour. I eat this when it’s hot or when I need something clean and cleansing. Here many of my favourite things jump into the same bowl: crispy tofu, bright and zippy vegetables, grassy avocado and sprightly herbs.
If you can get your hands on them, some Vietnamese herbs would take this bun cha to the next level – Vietnamese basil, mint, coriander and pasilla – but I’ve kept it simple with some mint and coriander here.
SERVES 2
FOR THE TOFU
200g firm tofu
1 red chilli
1 clove of garlic
½ a stalk of fresh lemongrass
1 tablespoon soy sauce or tamari
1 lime
1 tablespoon peanut butter
coconut oil
FOR THE NOODLES AND VEG
125g rice vermicelli
½ a small iceberg lettuce
1 large carrot
½ a cucumber
2 spring onions
½ a ripe avocado
a small bunch of fresh coriander
50g unsalted peanuts
a small bunch of fresh mint
or other herbs (see here)
FOR THE DRESSING
2 teaspoons runny honey or maple syrup
1 tablespoon soy sauce or tamari
the juice of 2 limes
First, chop the tofu into 0.5cm fingers and put into a bowl. Finely chop the chilli and finely chop the garlic and the lemongrass stalk, then put half
the chilli and garlic aside for later and add the rest to the bowl of tofu with all the lemongrass, the soy sauce and the juice of half the lime. Put the tofu to one side.
Mix the juice from the other lime half with the peanut butter and a splash of water and put to one side.
Next, put the noodles into a bowl, cover with boiling water and leave to soak for 3 minutes, or follow the packet instructions.
Now chop the vegetables – you can use a food processor or a mandolin to speed this up. Shred the iceberg and cut the carrot and cucumber into matchsticks. Finely slice the spring onions and slice the avocado thinly. Roughly chop the coriander and then the peanuts.
Make the dressing by mixing the reserved chilli and garlic with the rest of the dressing ingredients.
Heat a pan and add a little coconut oil. Drain the tofu, reserving the marinade. Once the pan is hot, add the tofu to the pan and fry until browned on all sides, then add the peanut butter mixture and the reserved marinade and toss to coat. Take off the heat.
Pile the drained noodles into two bowls and top with the vegetables, coriander, peanuts and the mint or herb sprigs. Finally, put the tofu and any of the marinade left in the pan on top and pour over the dressing. Mix up at the table.
Goodness bowls
I make a goodness bowl for myself at least once a week; they are a quick, easy and totally adaptable dinner which can be tweaked throughout the seasons to be hearty, light, refreshing – whatever you feel like. I have laid out the building blocks and given you some examples of my favourites. Check out my recipes for Seeded halloumi and harissa rainbow bowl (here) and Plantain, avocado and black bean bowl (here) to get the idea.
Here are some of the ingredients I use most often. Pick from each column. Make a dressing with 1 part acid (lemon/vinegar) to 2 parts oil and you can’t go wrong.
Plantain, avocado and black bean bowl
20–25 MINUTES
Sometimes I fall head over heels for a food and I can’t stop eating it. For a few weeks this year it was plantain. It fills the greengrocers around where I live and I almost always pass my hand over it to reach for sweet potatoes or parsnips. Well, no more. Plantain is my new sweet potato; it adds natural sweetness to my dinners and is super quick to cook and prepare. This dish is my love letter to plantain. I promise I’ll never overlook you again.
This bowl is a meeting place for a whole world of flavours: chilli-spiked smoky black beans, caramel-crusted plantain, creamy avo and sweet leeks and zingy lime. It’s a serious flavour-filled bowl of goodness.
It also works really well with short-grain brown rice in place of the quinoa. I opt for brown rice when I feel like something more filling, but it takes much longer to cook, so bear that in mind.
SERVES 4
a mugful of quinoa (about 200g)
1 tablespoon of vegetable stock powder, or ½ a stock cube
1 green chilli
1 × 400g tin of black beans
a pinch of ground cinnamon
2 large leeks
coconut oil
2 handfuls of interesting mushrooms (about 250g)
2 ripe avocados
2 limes
2 large plantains
Fill and boil a kettle and get all your ingredients and equipment together.
Weigh out the quinoa in a mug or measuring jug, making note of the level it comes up to, then pour it into a large saucepan. Fill the mug to the same level with boiling water and add to the pan, then repeat so you have double the volume of water to quinoa. Add the stock powder or cube, put the pan on a high heat and cook the quinoa at a steady simmer for 10–12 minutes, until almost all the water has been absorbed and the little curly grain has been released from each quinoa seed.
Chop the chilli. Pour the black beans (including the liquid) into a pan, add half the chopped chilli and a pinch of cinnamon, and simmer until the beans are thick and almost all the liquid is gone.
Meanwhile, place a pan on a high heat. Trim, wash and finely shred both leeks, add them to the pan with a little coconut oil, sweat for 10 minutes until soft, then tip into a bowl. Chop the mushrooms into bite-size pieces. Once the leeks are done, remove them from the pan with a slotted spoon. Put the pan back on the heat and add a little more coconut oil and the mushrooms. Pan-fry until crisp, then add to the bowl of leeks.
Mash the avocados with the other half of the chopped chilli and the juice of one of the limes.
Put the pan back on the heat. Peel the plantains, cut into 1cm-thick slices and add to the pan, allowing each piece to caramelise before turning it over and doing the same on the other side.
Drain the quinoa and divide between four big bowls. Top with the leeks and mushrooms, a few spoonfuls of black beans, and the plantain and finish with a healthy spoonful of mashed chilli avocado and the other lime cut into wedges.
Sweet potato, lime and peanut soup
20–25 MINUTES
I started making this soup one January when Christmas had been and gone and I was a little jaded by wintry food. I wanted something warming, filling, refreshing and restoring all at once. It has become the soup that I just can’t stop making. It may not sound much, but the beauty of it is in the few ingredients and the simple, zippy but hearty flavour.
The soup is good on its own but, to really make it sing, I spend the time while it’s cooking making a crispy topping which I toss with lime zest and some peanuts to amp up the flavour.
The clever bit here is using peanut butter to make the soup delicious and creamy. It’s a good hit of protein and adds a deep earthiness. It’s important to buy a good one, with no added ingredients like palm oil. I make my own, and store it in pots which last me a month – it’s much fresher and I am sure more nourishing, an investment which I use for breakfast and in sauces and soups. (For my nut butter recipes, see here.)
SERVES 4
FOR THE SOUP
2 leeks
coconut oil
1kg sweet potatoes (about 4)
a thumb-size piece of fresh ginger
1 tablespoon vegetable stock powder, or ½ a stock cube
1 tablespoon soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon peanut butter
FOR THE TOPPING
1 shallot
a thumb-size piece of fresh ginger
coconut oil
a handful of roasted, unsalted peanuts
2 unwaxed limes
Fill and boil a kettle and get all your ingredients and equipment together. Put a large pan on a low heat.
Trim and wash the leeks and finely shred them. Add a knob of coconut oil to the pan and, once melted, throw in the leeks. Cook on a high heat for 3–4 minutes, stirring from time to time until soft.
While the leeks are cooking, peel the sweet potatoes and chop into rough 1cm dice. Peel and grate the ginger. Once the leeks are cooked, add the sweet potatoes and ginger with 1.5 litres of hot water from the kettle and the stock powder or cube, then bring to the boil and simmer for 10 minutes, until the potatoes are cooked. Top up with more hot water if needed.
Meanwhile, for the topping, put a frying pan on a high heat. Peel and finely slice the shallot and grate the second piece of ginger. Put a knob of coconut oil into the hot pan, then add the shallot and ginger and fry until really crisp. Drain on kitchen paper. Roughly chop the peanuts and put them into a bowl. Grate over the zest of one of the limes.
Once you can mash the sweet potatoes against the side of the pan, the soup is ready. Blitz in the pan using a hand-held blender, until you get a nice smooth consistency. Add the soy sauce, maple syrup and peanut butter and the juice of the zested lime and blitz again to mix. Taste and adjust as needed, adding more lime, soy and maple until it tastes great, you can add a little sea salt here too, if you like. You are aiming for a deeply flavoured soup which balances the sweetness from the potatoes with the earthy peanut butter, and there should be a good back-note of ginger and lime too.
Ladle into bowls, top with the crispy shallots and peanuts and serve with the second lime, cut into wedges, for squeezing over.
Quick saffron polenta bake
20 MINUTES
Warming saffron-scented polenta is double-cooked here – once in the pan and then finished under the grill with a scattering of tomatoes and feta. The feta crisps and the tomatoes burst as the polenta finishes cooking.
This polenta will be wet, like mashed potato or thick rice pudding, not set, which makes it even more satisfying and comforting.
I love the warming sunny flavour of saffron but it can be pricey. If you don’t have any at home, you can make this without it, or use another herb like thyme or oregano. It won’t taste the same as the saffron but it will add another dimension to your polenta.
SERVES 4
150g quick-cook polenta
a good pinch of saffron strands
50ml olive oil
750ml hot vegetable stock
100g spinach
a small bunch of fresh basil
250g cherry tomatoes
100g feta cheese (optional)
1 unwaxed lemon
a handful of rocket, to serve
a handful of toasted pine nuts
Get all your ingredients together and preheat the grill to high.
Put the polenta, saffron and olive oil in the bottom of a deep ovenproof 25cm frying pan over a medium heat. Gradually pour over the stock, beating to prevent lumps. Keep beating until the mixture thickens and starts to bubble, which will take about 5–6 minutes. Season well with salt and pepper.
Shred the spinach and roughly chop the basil, then remove the pan from the heat and stir the spinach and basil into the polenta.
Scatter the tomatoes over the spinach polenta and season well with pepper (no salt if you’re using the feta, as it is salty), then crumble over the feta and grate over the zest of the lemon.
Put the pan under the hot grill for 10–12 minutes, until the tomato skins have burst and burnished and the feta has browned and crisped with the heat. Allow to cool for a few minutes before dressing with rocket and pine nuts and serving in the middle of the table for everyone to help themselves.
Winter root soba noodles with pickled greens
20–25 MINUTES
Soba noodles have become a weekly dinner at my house; they are so quick to cook but don’t leave you feeling as if you need a lie-down, like a bowl of pasta or more traditional noodles would. I usually mix them with whatever vegetables I have in the fridge, making something fast, fresh, bright and pickled to counter the buckwheat’s natural sweetness.
Here I use beets and carrots and make a speedy pickle out of some winter greens, but any quick-cooking veg would do well.
SERVES 2
1 large carrot
1 large beetroot
olive oil
a thumb-size piece of fresh ginger
200g soba noodles (I use 100% buckwheat ones)
100g kale, chard or spring greens
4 tablespoons brown rice vinegar
2 teaspoons maple syrup
1 teaspoon sesame oil
2 tablespoons soy sauce or tamari
1 lime
1 tablespoon black sesame seeds, plus extra to serve
a small bunch of fresh coriander
Get all your ingredients together.
Peel the carrot and cut into thin rounds or matchsticks as you like, then do the same with the beetroot. Put a splash of olive oil into a frying pan, then peel and roughly chop the ginger, add to the pan and cook for a minute. Add the carrot and beetroot, a good pinch of salt and about 100ml of water and cook for 5–6 minutes, until all the liquid has evaporated and the carrot and beet have softened.
In the meantime, cook the noodles according to the packet instructions, then drain and cool in cold water.
Shred the greens and mix them with the vinegar, a pinch of salt and 1 teaspoon maple syrup. Scrunch them in your hands for a minute to mix the flavours together.
Once all the water has evaporated from the carrot and beetroot, add the sesame oil, soy or tamari, the other teaspoon of maple syrup, the juice of the lime and the black sesame seeds. Throw in the noodles and toss in the dressing to warm everything through.
Serve the noodles in deep bowls, with the pickled greens and chopped coriander leaves on top, plus some more black sesame seeds and extra limes.
Seeded halloumi and harissa rainbow bowl
20 MINUTES
This is a bowl filled with a few favourite things as well as a killer harissa dressing, burnished seed-encrusted halloumi, my new favourite grain freekeh and of course some avocado. I vary the veg I use here according to the season. I have given you my summer version in the recipe, but below are some ideas for the rest of the year.
spring – asparagus, peas, spring greens
summer – tomatoes, yellow beetroots, kale
autumn – red beetroots, grated carrot, kale
winter – have a bowl of soup
Freekeh is a type of wheat and means ‘rubbed’ in Arabic. The story goes that in 2300 BC a shed containing the harvest’s young green wheat burnt down. The locals thought the crop was ruined, but they discovered that by rubbing the burnt husk off the wheat it was still edible and in fact toasty and delicious. If you can’t get freekeh, any quick-cooking grain like millet or quinoa would work too.
SERVES 4
150g freekeh
coconut oil
300g (or a very big handful) cherry tomatoes
4 beetroots (I use yellow ones)
200g kale (I use purple)
1 lime
1 ripe avocado
200g block of halloumi cheese
2 tablespoons mixed seeds (I used poppy and sesame)
the juice of ½ a lemon
a small bunch of mint
a small bunch of dill
FOR THE DRESSING
a bunch of spring onions
1 teaspoon runny honey
1 tablespoon harissa
2 tablespoons extra virgin olive oil
the juice of ½ a lemon
Weigh out the freekeh in a mug or measuring jug, making a note of the level it comes up to, then put it into a bowl and cover with cold water. Rub the grains in your hands, then drain and wash once more in the same way. Put the freekeh into a pan. Fill the mug or jug to the same level with water and add to the pan, then repeat so you have double the volume of water to freekeh. Add a pinch of salt and a knob of coconut oil, bring to the boil and simmer for 15 minutes until soft but still with a little bite.
Meanwhile, finely slice and fry the spring onions in a little coconut oil until just starting to brown, then scoop them into a jug and add all the other dressing ingredients. Season with salt and pepper and mix well.
Cut the tomatoes in half. Peel the beetroots and use a mandolin or your excellent knife skills to slice them very finely. Remove the stalks and shred the kale, put into a bowl with the juice of the lime and a pinch of salt and scrunch with your hands for a minute.
Cut the avocado in half and remove the stone, then, with the skin still on, use a small knife to make incisions lengthways along the avocado to form slices.
Put a frying pan on the heat and slice the halloumi thinly. Have your seeds standing by. Put the halloumi into the hot dry pan and cook until brown on one side, which will take about a minute, then flip over and brown the other side. Scatter over the seeds and turn the halloumi in the pan until it is coated with them. Take off the heat.
Once the freekeh is cooked, drain it and dress with the lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Chop the mint and dill and mix through the freekeh.
Serve in shallow bowls, topped with all the rainbow vegetables, the seeded halloumi and generous spoonfuls of the harissa dressing.
Green mimosa salad
20–25 MINUTES
My first real job as a chef was at a beautiful local old-world restaurant in Kensington called Daphne’s. It was supposed to be Princess Diana’s favourite – you get the vibe. Starched tablecloths, Chablis, and charming waiters who had been there so long they had become part of the furniture. It was perfectly calm, pretty posh, with clean, simple salads and pastas.
I worked the starters and pastry sections both at once, quite a baptism of fire. One of the things I remember most was a dressing they made, a mimosa dressing of good Chardonnay vinegar, oil and herbs. Through a hot summer I must have dressed a thousand salads with it. In summer I often crave the simplicity of it on some greens.
I’ve made this more of a meal, though, by adding eggs. The eggs are mimosa eggs – I’ve shredded them, which may sound a bit funny at first but it’s super-quick and keeps things really light and clean. If you are vegan you can boil and grate in a few potatoes in place of the eggs – it’s still delicious.
SERVES 4
6 free-range or organic eggs
500g asparagus
200g broccoli stems (purple sprouting or Tenderstem)
½ a shallot
2 tablespoons good Chardonnay vinegar (white wine vinegar will do at a pinch)
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
1 ripe avocado
a good bunch of fresh dill or fennel tops
1 unwaxed lemon
Greek yoghurt or crème fraîche (optional)
TO SERVE
good rye bread
Fill and boil the kettle and get all your ingredients together.
Put the eggs into a small saucepan and cover them with boiling water from the kettle. Put on a medium heat and bring back to the boil, then simmer for 7 minutes.
Next, snap the tough ends off the asparagus and discard them (you can use them for stock, if you like). Chop the asparagus stems into 1cm rounds, stopping when you get near the top and keeping the tips intact. Chop the broccoli in the same way, stopping when you get close to the floret.
Put the asparagus tips and broccoli florets into a larger saucepan and cover with boiling water. Add a good pinch of salt and simmer for 3 minutes, then add the asparagus and broccoli rounds for a final minute.
Chop the shallot finely and put into a large mixing bowl. Add the vinegar, oil, mustard and a good pinch of salt and pepper and stir to combine.
Once the green vegetables have had their cooking time, drain in a colander and add them to the bowl. While still warm, toss in the dressing. De-stone and cut the avocado into thick slices. Scoop out and add this to the bowl.
Once the eggs are cooked, drain them too and run them under cold water until they are cool enough to handle. Roughly chop the dill or fennel tops. Once the eggs are cool, peel them and grate them into a bowl. Season with salt and pepper, grate over the zest of the lemon, scatter over the dill or fennel and mix gently. If you like, you can add a tablespoon of crème fraîche or Greek yoghurt here.
Serve the veg with spoonfuls of the lemon-and-dill shredded eggs, and a little buttered rye bread if you like (see here).
Cashew, kale and lime nacho bowl
20–25 MINUTES
Every time I order nachos I am disappointed. They always seem to consist of a pile of over-salted tortilla chips, mountains of rubbery cheese, an afterthought salsa and a scoop of guacamole.
