MIDDLE EASTERN FREEKEH, COURGETTE AND AUBERGINE SALAD

1 cup Freekeh wheat grain

1 courgette

1 aubergine

1/2 tsp turmeric

Handful pomegranate seeds

1/2 bunch mint leaves

1/2 bunch flat leaf parsley

Small amount of feta cheese

1/2 lemon juice

1 teaspoon pomegranate molasses

2teaspoons honey

Toasted flaked almonds

Olive oil

Slice the courgette and aubergine into slices and rub with olive oil and turmeric. Roast in the oven for 20 mins at 200 degrees until the veg is cooked through and charred on the edges.

Cook the Freekeh as per manufacturers instructions. Add the Freekeh to the roasted vegetables together with the chopped mint and parsley, lemon juice, honey, pomegranite molasses, fresh pomegranate seeds and feta cheese. Top with the fresh pomegranate and toasted almonds. Serve on its own or as a perfect accompaniment to roasted meats.

ONE POT CHICKEN LEGS IN A CARAMELIZED ONION AND YOGHURT SAUCE

I will admit that I hate washing up with a vengeance! The trouble with Asian food is that numerous cooking processes mean that often you generate a heap of pots and pans. I live in a one bedroom flat with a tiny kitchen, when the dishes build up there is literally nowhere to stand!

I came up with this dish which starts on the pan and is finished in the oven in order to save myself from washing up! It is packed with flavour and is bound to impress. Plus, no need for the yellow rubber gloves in the end…just the smell of spiced chicken wafting into the house from the kitchen as it cooks! Joyful….

Ingredients:

2 sliced white onions

3 tablespoons olive oil

8 chicken legs with the skin on

500g tub of full fat Greek yoghurt

1 teaspoon chilli powder

1 teaspoon dried coriander

1 teaspoon garlic paste

1 teaspoon ginger paste

Juice of 1-2 lemons

Salt to taste

Brown the onions till they are a dark golden colour. Remove with a slotted spoon and keep aside. In the same pan fry the chicken legs until he skin has browned all over. Mix all the remaining ingredients into the Greek yoghurt and pour over the browned chicken legs. Sprinkle over the caramelised onions and transfer into a 180 degree oven until the sauce is well reduced and the chicken legs are cooked through. Serve with warm naan or pitta bread and a simple salad on the side. If you prefer, you can use chicken thighs instead of the chicken legs.

TADKA ASIAN COLESLAW

This is an absolute treat! So vivid and colourful, amazing crunchy textures and bold flavour combinations. Great in the summer with a barbecue or any meat dish. Tadka is the process of heating oil, adding spices and then tempering the vegetables with them. It is an easy method, often applied to lentils, but just as easily translatable onto yoghurts and vegetables as well.

Handful grated carrots

Handful grated red cabbage

Handful finely sliced red onion

½ cup of dried coconut flakes

4-5 tablespoons of vegetable oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon chilli flakes

½ teaspoon turmeric powder

2 tablespoons honey

½ lemon juice

Fresh coriander (optional)

Place the carrots, cabbage and onions in a bowl together with the coconut flakes. Heat the oil in a frying pan until it is quite hot. Add the mustard seeds, cumin seeds, chilli flakes and turmeric. When the seeds are popping and the fat is red hot, pour over the vegetables. Mix thoroughly and add honey, salt and lemon juice. Place in the fridge for a few hours to allow the flavours to develop. Before serving mix in fresh coriander to add an extra hit of flavour! Delicious and nutritious….