Skip to main content
Header links
 

Healthy Options

4 products in this range from

£7.00 to £249.00

Cauliflower tabbouleh by Aya Nishimura

This delicious dish is an amazing substitute for rice or couscous, or you can serve it as a fantastic side salad. Sweet and tangy, it goes really well with spicy lamb, aromatic baked fish or baked aubergine.
Serves 4

 

Ingredients
- 600g cauliflower, cut into florets
- 100g sultanas, soaked in hot water for 5 minutes, then roughly chopped
- 2 preserved lemons, flesh removed and discarded, skin finely chopped
- 12 radishes, thinly sliced
- 25g flat leaf parsley leaves, finely chopped
- 25g dill leaves, finely chopped
- 125g pistachios, shelled and roughly chopped
- Handful of pomegranate seeds, to garnish

For the dressing:
- 1½ tsp lemon juice
- 2½ tbsp extra virgin olive oil
- 1½ tbsp pomegranate molasses

 

Method
1) Put the cauliflower in a food processor, and pulse until it resembles tabbouleh. Transfer to a large bowl, cover with clingfilm and microwave for 3 minutes on the highest setting. Remove the clingfilm, and allow to cool.

2) Toss the remaining ingredients together with the cauliflower. Mix all the dressing ingredients, pour over the tabbouleh, and mix well. Garnish with pomegranate seeds.

 

Cauliflower tabbouleh (adapted for the KitchenAid 3.1L Food Processor)

Ingredients
- 600g cauliflower, cut into florets
- 125g pistachios, shelled
- 100g sultanas, soaked in hot water for 5 minutes
- 2 preserved lemons, flesh removed and discarded
- 25g flat leaf parsley leaves
- 25g dill leaves
- 12 radishes
- Handful of pomegranate seeds, to garnish

 

For the dressing:
- 1½ tsp lemon juice
- 2½ tbsp extra virgin olive oil
- 1½ tbsp pomegranate molasses

 

Method
1) Put the cauliflower florets in the work bowl of the KitchenAid 3.1L Food Processor and, using the multi-purpose blade, pulse until the mixture resembles tabbouleh. Transfer to a bowl, cover with clingfilm and microwave for 3 minutes on the highest setting. Remove the clingfilm, and allow to cool.

2) Put the pistachios in the mini bowl of the KitchenAid 3.1L Food Processor and, using the mini multi-purpose blade, pulse until the pistachios are roughly chopped. Transfer to a salad bowl.

3) Leaving the mini multi-purpose blade in the bowl, add the sultanas and chop roughly. Tip into the salad bowl.

4) Repeat this process with the lemon peel, flat leaf parsley and dill leaves, then add them to the salad bowl.

5) Remove the mini bowl and blade, insert the Exact Slice disc in the work bowl and put the setting on No: 1. Slice the radishes, then add them to the salad bowl. Add the cooled cauliflower tabbouleh to the rest of the ingredients.

6) Mix the dressing ingredients, pour over the tabbouleh, and toss gently. Garnish with the pomegranate seeds.

 

Roasted tomato and crunchy quinoa soup with avocado by Aya Nishimura

Cherry tomatoes have a more concentrated flavour than full-sized ones, and when you roast them they taste even richer. The crunchy toasted quinoa gives this dish an interesting texture, while the avocado adds freshness. This is ideal for a light dinner or lunch.
Serves 4

 

Ingredients
- 800g cherry tomatoes
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, peeled and finely chopped
- 25g ginger, peeled and finely chopped
- 4 spring onions, finely chopped
- 750ml vegetable stock
- 400ml coconut milk
- 2 tbsp red quinoa
- 2 tbsp white quinoa
- 1 avocado, cubed

 

Method
1) Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the tomatoes in a roasting tin, toss with 2 tbsp olive oil, and season with salt and pepper. Roast for 30-40 minutes until the tomatoes are soft, pulpy and slightly charred.

2) Heat a medium saucepan, add the remaining oil, and gently heat the garlic, ginger and spring onions for 2-3 minutes. Add the stock and tomatoes, bring to the boil, and simmer for 10 minutes. Add the coconut milk, and simmer for a further 5 minutes.

3) Meanwhile, heat the quinoa in a frying pan over a medium to low heat until it begins to pop. Set aside to cool.

4) Blend the soup until smooth, then season to taste. Add the avocado and quinoa, and drizzle with olive oil to serve.

 

Roasted tomato and crunchy quinoa soup with avocado (adapted for the Cuisinart SSB3U Soup Maker Plus)

 

Ingredients
- 550g cherry tomatoes
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, peeled and finely chopped
- 20g ginger, peeled and finely chopped
- 3 spring onions, finely chopped
- 500ml vegetable stock
- 250ml coconut milk

 

To serve:
- 1 tbsp red quinoa
- 1 tbsp white quinoa - 1 avocado, cubed
- Olive oil, to drizzle

 

Method
1) Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Put the tomatoes in a roasting tin, toss with 2 tbsp olive oil, and season with salt and pepper. Roast for 30-40 minutes until the tomatoes are soft, pulpy and slightly charred.

2) Meanwhile, toast the quinoa in a dry frying pan over a low to medium heat until it begins to pop. Set aside to cool.

3) Set the timer on the Soup Maker Plus to 30 minutes and the temperature to ‘High’.

4) Put the remaining olive oil, garlic, ginger and spring onions in the Soup Maker Plus, and cook for 3 minutes, using the ‘Slow Stir’ function occasionally.

5) Add the stock and roasted tomatoes, continuing to cook on ‘High’. Once the ingredients begin to boil, reduce the temperature to ‘Saute’.

6) With 10 minutes remaining on the timer, add the coconut milk and stir using the ‘Slow Stir’ function, continuing to cook on ‘Sauté’.

7) Once the cooking time has finished, blend the soup on ‘Setting 2’ for 30 seconds or until smooth. Season to taste.

8) Serve with a sprinkling of the toasted quinoa, some chopped avocado and a drizzle of olive oil.

 

Asparagus with new potatoes and bagna càuda by Aya Nishimura

Bagna càuda is a warm dipping sauce typical of Piedmont, Italy, but it has a number of local variations. This flavourful, moreish sauce works well with any seasonal vegetable, and it’s great as a sharing dish at parties.
Serves 4

 

Ingredients
- 500g small baby new potatoes, halved if large
- 450g asparagus, woody ends of the spears broken off

 

For the bagna càuda:
- 2 garlic cloves, peeled and roughly chopped
- 4 anchovy fillets in oil, drained
- 75ml whole milk
- 75ml extra virgin olive oil
- 1 tbsp white wine vinegar
- 3 tbsp chopped dill
- Zest of ½ lemon

 

Method
1) To make the bagna càuda, put a pot with steamer on the hob over a medium heat. Put the garlic, anchovies and milk in a small, heatproof bowl, and cover it tightly with a piece of foil. Place it in the steamer to infuse the milk with garlic and anchovy.

2) After 10 minutes, remove the bowl and put the potatoes in the steamer for 15-20 minutes.

3) Meanwhile, blend the infused milk with a hand blender or a mixer. Add the olive oil, little by little, then add the vinegar, and keep blending until the bagna càuda has a loose, mayonnaise-like consistency. Taste and season, then add the dill and lemon zest.

4) Put the asparagus in the steamer for 2-3 minutes. When the vegetables are ready, serve with the warm bagna càuda sauce on the side.

 

Asparagus with new potatoes and bagna càuda (adapted for the Tefal VC145140 Steamer)

 

Ingredients
- 500g baby new potatoes
- 450g asparagus, trimmed

 

For the bagna càuda:
- 2 garlic cloves, peeled and chopped
- 4 anchovy fillets in oil, drained and chopped
- 75ml whole milk
- 75ml extra virgin olive oil
- 1 tbsp white wine vinegar
- 3 tbsp chopped dill
- Zest of ½ lemon

 

Method
1) To make the bagna càuda, mix the garlic, anchovies and milk in a heatproof bowl. Cover with clingfilm and put in the steamer for 10 minutes to infuse the milk with the garlic and anchovy. Remove and set aside.

2) Steam the new potatoes for 40-45 minutes, and steam the asparagus for 30-35 minutes.

3) Meanwhile, blend the infused milk with a hand blender or mixer. Add the olive oil, little by little, then add the vinegar. Add the chopped dill and lemon zest; season. Serve the warm sauce with the vegetables.