BalanceOctober2016 - 51


GL O BA L SUP P ERS

BEEF AND BEETROOT
HUMMUS SALAD

FLAVOURS
FROM
ITALY

Serves 2-4
*2 sirloin steaks (225g
each), about 4cm thick
*4tbsp za'atar
*1tbsp rapeseed oil
For the beetroot
hummus
*2 cooked beetroots
*200g of chickpeas, rinsed
*1 small garlic clove,
roughly chopped
*1tsp ground cumin
*1tbsp pomegranate
molasses; extra to drizzle
*1½tsp tahini
*Juice of ½ lemon
*Sea salt, black pepper
For the pickled
cucumber salad
*2 baby cucumbers
*4tbsp rice wine vinegar
*2tbsp caster sugar
*½ small red onion,
very thinly sliced
*6 fresh mint leaves
*1tbsp toasted sesame seeds
Pat steaks dry and press
za'atar on both sides.
For the beetroot hummus,
blitz ingredients together
in a food processor until
smooth. Season to taste.
To make the salad, use a
swivel vegetable peeler
to pare into long thin
ribbons. Place vinegar in
bowl and stir in sugar. Add
cucumber ribbons, sliced
red onion and toss to
coat. Cover with cling
film, leave for at least
10 minutes in fridge.
Heat oil in large, frying
pan over high heat. Add
steaks and cook for 3-4
minutes each side. Season
and set aside, covered in
foil, for 5 minutes before
carving into thin slices.
To serve, drain cucumber
salad, then tear mint
leaves into small pieces
and fold into salad with
sesame seeds. Arrange
on plates with the sliced
beef. Add large dollop
of beetroot hummus,
drizzled with a little extra
pomegranate molasses.

COURGETTI BEETBALLS
Serves 4
For the beetballs
*1 small onion, grated
*2 raw beetroots,
peeled and grated
*2 large carrots,
peeled and grated
*150g porridge oats
*1 x 400g tin of
chickpeas, rinsed
*3tbsp tahini
*Sea salt and freshly
ground black pepper
*2tbsp olive oil,
for frying

For the courgetti
*1tbsp olive oil
*2 garlic cloves, very
finely chopped
*1tsp dried chilli flakes
*1 x 680g jar passata
*3 large, thick
courgettes, trimmed
*Large handful of
fresh basil leaves torn,
plus extra to serve
*Sea salt and freshly
ground black pepper
*Parmesan, to serve

First make
the beetballs.
Squeeze all the
excess liquid
from the grated
vegetables.
Add to food
processor with
oats, chickpeas
and tahini, and
season. Blitz until
you have chunky
mixture, then
form into 16
bite-sized balls
and set aside.
To make the
sauce, heat the
oil in a large
pan over a
medium-high
heat. Add the
garlic and
chilli flakes
and fry for 30
seconds before
adding the
passata. Reduce
the heat and
allow to simmer
for 10 minutes
until slightly
reduced. Season
to taste.

While the sauce is
simmering, heat
the oil in a large
frying pan over
a low-medium
heat and add the
beetballs. Fry
for 8-10 minutes
or until golden
brown on all
sides and
cooked through.
Use a spiraliser (or
julienne peeler)
to create long
noodles from
the courgettes.
When the sauce
is ready, add the
courgettes and
basil and toss
through to
coat the noodles
with the sauce.
Serve in
deep plates,
topped with
the beetballs.
Scatter over
the parmesan
shavings and
remaining basil
leaves to serve.

TUMERIC SUNSHINE COCONUT STEW
Serves 4
*2tbsp olive oil
*1 large onion,
finely chopped
*3 garlic cloves,
finely chopped
*1 red chilli,
finely chopped
*1tsp ground turmeric
(or a thumbsized piece
of fresh turmeric,
finely chopped)
*1tbsp curry powder
*2 large sweet
potatoes, diced
*400ml vegetable stock
*1 x 400ml tin of
coconut milk
*1 x 400g tin of
chickpeas, rinsed
*Juice of ½ lime
*Large handful of
fresh coriander,
roughly chopped
*Sea salt and freshly
ground black pepper
Place a large pan over
a medium heat and

add the oil. Add the
onion, season with
salt and pepper and
fry for 6-8 minutes
until tender.

INSPIRED
BY
INDIA

Add the garlic, chilli,
turmeric and curry
powder and fry for a
further 2 minutes until
the spices release
their aroma.
Add the sweet potato
chunks and stir
until coated in the
spices, then pour in
the vegetable stock,
coconut milk and
chickpeas. Bring back
to a steady simmer and
cook for 15 minutes or
until the sweet potato
is just tender.
Check the seasoning
and stir through
the lime juice and
coriander. Serve in
deep bowls.

October 2016 BALANCE

GOOD
READ

EAT. LIVE. GO.
by Donal Skehan
(£25, Hodder &
Stoughton) on
sale 20 October

51



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