Roasted Celeriac Soup

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Roasted Celeriac Soup
This is a thick, rich and creamy soup. Celeriac is quite like celery but has a far more subtle taste - it makes a delicious and tasty soup.
Instructions
  1. Preheat the oven to 180 C. Place the celeriac, onions and garlic into a large roasting tin and drizzle over the olive oil. Toss to coat. Cover with foil and cook in the oven for 40-50 minutes, stirring a few times during cooking. Remove the foil 5-10 minutes before the vegetables are cooked so that they can brown. Remove from the oven and set aside to cool slightly.
  2. Heat the stock in a large saucepan. Squeeze the garlic out of their skins into the stock. Add the remaining roasted vegetables and bring to the boil. Simmer for 12 minutes, Season.
  3. Pour the soup into a blender and blend until smooth. Then stir through some lemon juice before serving with the parsley as a garnish.

Aubergine and Spinach Salad

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Aubergine and Spinach Salad
This salad has a great mix of flavours with the spinach, aubergine, red onion, sun dried tomatoes and pine nuts. Some of the spinach has been wilted to add to the flavour. I usually serve this with some roasted sweet potato and hummus on the side. Spinach is an excellent source of plant based iron, it is low in calories and virtually fat free. It is also a rich source of phytonutrients. It is also a powerful antioxidant.
Instructions
  1. Place the sliced aubergine on a baking tray and drizzle with 1 tbsp of olive oil. Place in oven on 180C for 20-25 mins until cooked. Remove and set aside - slicing into quarters the rounds of aubergine.
  2. Make the salad dressing by combining all the ingredients into a blender - blend until smooth. Set aside.
  3. Place the pine nuts into a dry pan and heat slowly for 2-4 mins on a low heat to slightly brown the nuts. Stir continuously. Set aside.
  4. Place the sliced onion into a frying pan with 1 tbsp oil and fry for 10 mins or until the onion is soft. Add the sun dried tomatoes, and 100g of spinach. Cook until the spinach wilts. Add the aubergine and stir thoroughly.
  5. On a large serving dish, place the remaining 200g of fresh spinach. Then add the onion, tomato and aubergine mixture to the fresh spinach. Pour over the dressing and toss everything together. Scatter over the pine nuts and serve.

Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.

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Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.
This is delicious warm salad perfect for a cold winters day. The puy lentils and the cashews in the sauce provide good levels of protein and fat. The roasted salad contains, sweet potato, celeriac, carrot, red onions, and red pepper are tossed in a hot spicy sauce. The cashew nut sauce combines well with the roasted vegetables.
Instructions
Cashew cheese sauce
  1. Soak cashew nuts for at least 2 hours in water.
  2. Drain nuts and place in high speed blender together with all the other ingredients. Blend and set aside.
Roasted vegetables
  1. Put all the vegetables on a baking tray with the oil and vinegar. Season. Roast in the oven for approximately 40 mins until cooked. Ten minutes before the end of cooking time add the cooked lentils and toss through the vegetables,
Dressing
  1. Whisk together all the dressing ingredients.
  2. When the vegetables have finished cooking remove from the oven and pour over the dressing. Toss until all the veg are covered with the dressing.
  3. Place the salad greens on a large plate or platter and top with the roasted vegetables and lentils.
  4. Por over the cheese sauce and top with some chopped coriander. Serve