2 Tbsp olive oil 1 onion, finely chopped Sea salt and freshly ground black pepper 1 Tbsp finely chopped fresh rosemary 1 clove garlic, crushed 1 tsp cumin ½ tsp ground coriander ½ tsp cinnamon ¼ cup currants ¼ cup pine nuts 240g washed and dried baby spinach (a salad spinner is good for this) 1–2 tsp lemon juice 150g feta, crumbled 500g ready rolled shortcrust pastry sheets 1 egg, whisked 2 Tbsp sesame seeds To serve Your favourite chutney
Directions
1. Heat the oil in a large heavy based pot or deep frying pan and cook the onion over a medium gentle heat for 5 minutes. Season well with salt and pepper, and add the rosemary, garlic, spices, currants and pine nuts.
Fill this soup with your own combination of greens – kale, silverbeet, watercress, swiss chard and rocket are other delicious leafy options.
Ingredients
2 Tbsp olive oil 1 Tbsp butter 1 brown onion, thinly sliced 1 large leek, white and pale green part thinly sliced 2 cloves garlic, crushed 1 bay leaf 1 tsp sea salt 1L vegetable stock 2 cups frozen peas 1 large cos lettuce, thinly sliced 2 cups packed baby spinach ¼ cup packed mint leaves Sea salt and ground pepper To serve ½ cup crème fraîche Small handful pea shoots or fresh mint leaves Puffed quinoa and parmesan crisps (see recipe below)
Directions
1. Heat the oil and butter in a large saucepan. Add the onion, leek, garlic, bay leaf and sea salt. Cover and cook for 10 minutes, stirring occasionally, until tender.
2. Add the vegetable stock and bring to the boil then simmer for 10 minutes. Remove and discard the bay leaf.
3. Add the peas and lettuce, bring to the boil and simmer for 2 minutes. Stir in the spinach and mint until wilted. Use a stick blender to make a smooth soup. Season.
4. To serve: Ladle the soup into bowls and top with a drizzle of crème fraîche and some pea shoots or a few mint leaves. Serve the crisps alongside.
Puffed quinoa and parmesan crisps Makes 10-12 depending on size
2½ cups freshly grated parmesan cheese ⅓ cup puffed quinoa Good grind black pepper
1. Line a flat baking tray. Preheat the oven to 180°C fan bake.
2. Combine the parmesan, puffed quinoa and pepper in a bowl.
3. Place heaped tablespoons of the mixture spaced well apart on the prepared baking tray. I put 5-6 on the tray. Cook for 7-8 minutes, or until a good golden colour. Cool on the tray before carefully lifting off. Repeat with remaining mixture.
Eat-your-greens soup with puffed quinoa and parmesan crisps. Photo / Josh Griggs
Braised cannellini with kale and burrata
Serves 6
Simple flavours combine magically to create a super-satisfying, light yet hearty meal.
Ingredients
200g dried cannellini beans 1 bay leaf 1 large sprig rosemary 2 Tbsp olive oil 1 large onion, chopped 1 large leek, trimmed, halved lengthways and sliced 4 cloves garlic, crushed ½ tsp chilli flakes 2 bunches Italian cavolo nero (kale), leaves stripped from stems, chopped 400g-tin chopped peeled tomatoes ⅔ cup white wine 1 lemon, finely grated zest only ⅓ cup finely chopped parsley, plus leaves to garnish 200g burrata 2 Tbsp lemon oil
Directions
1. Cover the beans with water and leave to soak for 8 hours.
2. Drain well and bring to a simmer with at least 2 litres of water.
3. Add the bay and rosemary and simmer for 1¼–1½ hours or until just tender.
4. Drain, reserving 1 cup of the cooking water. Add the reserved water to the beans to stop them drying out.
5. Heat the oil in a large, deep frying pan and cook the onion and leek over a medium heat for 8 minutes. Add the garlic and chilli flakes and cook for 2 minutes, then add the kale. Stir well and cook a further 10 minutes.
6. Add the tomatoes, wine, lemon zest and cook for 5 minutes, then add the drained beans and cook for a further 5 minutes. Stir through the parsley and serve topped with drained, torn burrata, a drizzle of lemon oil and the parsley leaves.
- Recipe by Sarah Tuck
Braised cannellini with kale and burrata. Photo / Sarah Tuck
