Roasted cauliflower with pearl couscous and feta by Karen McFarlane

Roasted Cauliflower with Pearl Couscous and Feta
Serves 4-6 as a side

1 head of cauliflower, cut into small florets
2 tbsp olive oil
1 cup (150 gm) pearl couscous
50gm unsalted butter
10 sage leaves
2 garlic cloves, finely chopped
1 tbsp coriander seeds, toasted and ground
Juice of 1 lemon
50 gm flaked almonds, toasted
100 gm Persian feta, drained  
Sea salt and freshly ground black pepper

Preheat oven to 180°C.

Coat the cauliflower with the oil, season well with salt and pepper and spread out on a large baking tray, roast for 30 minutes until golden and cooked.

Meanwhile, cook the pearl couscous in salted boiling water for about 5-7 minutes until tender, drain.

Melt the butter in a large frypan over medium-high heat, once foaming and nut brown (1-2 minutes) add the sage and stir gently until crisp, remove the sage and set aside on paper towel. Reduce the heat to medium, add the garlic and coriander, cook for 30 seconds, then add the cauliflower, couscous, lemon juice and almonds. Stir to coat everything well, season with salt and pepper. Transfer to serving plate and top with sage leaves and crumbled feta.

Karen is a food stylist, recipe developer, photographer and mum, you can follow her food and stories on Insta @foodloveau

 

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Insalata di zucchine by Rosa Mitchell (Rosa's Canteen)

Insalata di zucchine (marinated zucchini)
serves 6

6-8 small zucchini
1 tablespoon salt
2 garlic cloves, finely chopped
125ml olive oil
4 tablespoons balsamic vinegar
3 tablespoons mint, finely chopped

Slice the zucchini lengthways with a potato peeler, pressing hard to get a thicker slice. If you have a mandolin, use that for lovely clean slices.

Put the zucchini in a bowl, sprinkle with salt and toss well. Leave for 1 hour for the salt to draw out the moisture. Drain the zucchini, squeezing to get rid of the liquid. Put in a serving bowl with the garlic, oil, vinegar and mint and mix well. Leave to stand at room temperature for about 30 minutes before serving.

Recipe by Rosa Mitchell of Rosa’s Canteen, you can follow her on Instagram @rosamitchellcooks

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Shio koji mushrooms by Meagan de Bono (Meru Miso)

Shio Koji mushrooms
Serves 2

Mushrooms are naturally high in umami inducing glutamates but the addition of our Shio Koji (or Umami Salt) takes them to the next level. This is a great way to prepare mushrooms for breakfast or before adding them to any other dish that may call for mushrooms like a stroganoff or mushroom soup.

2 tbsp olive oil or a knob of butter
250g cup mushrooms
1 tbsp shio koji (or 1 tbsp umami salt made into a paste using 2 tbsp of water)

Heat a small saucepan over high heat. Add the olive oil or knob of butter and cook the mushrooms until they just start to release their juices. Reduce the heat slightly.

Add the shio koji (or umami salt as a paste) and cook until the shio koji starts to stick to the bottom of the pot and goes a deep caramel colour - about 1 to 2 minutes

Take the saucepan off the heat and put a lid on the pot. The mushrooms will start releasing their juices and this will deglaze the saucepan and eventually make a rich gravy to coat the mushrooms.

After about three minutes, give the mushrooms a stir and scrape all the caramelised shio koji off the base of the saucepan.

Return to a medium heat and cook with the lid off for another five minutes or until the mushrooms are coated in a delicious umami-rich gravy.

These mushrooms are perfect served with scrambled eggs or in an omelette. 

Meagan is co-owner of Meru Miso, for more miso stories you can follow them on Instagram @merumiso

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Baked veggies with haloumi by Sharlee Gibb

Baked veggies & haloumi
SERVES 4 PLUS LEFTOVERS

MRS We love this as there’s very minimal prep involved but it tastes delicious. Below is a guide for vegetables and amounts but you can really use whatever veggies you already have at home that roasts well and fill up your baking tray. I like to make sure there is a variety of colour and that the veggies are all cut into roughly the same size chunks so that they will cook evenly.

3 all-purpose potatoes
1 sweet potato
1/4 jap or kent pumpkin
1/4 cauliflower, outer leaves removed
1 carrot
1 zucchini
3 tablespoons extra-virgin olive oil
1 teaspoon salt flakes
2 garlic cloves, skin on and crushed
1 rosemary sprig
250 g haloumi, cut into thin slices

Preheat the oven to 180°C (350°F/Gas 4).

Cut all the veggies into rough 3–5 cm chunks, then throw them into a large ovenproof dish. Drizzle over the oil, add the salt, garlic and rosemary and mix everything together with your hands to ensure the veggies are evenly coated in the oil.

Transfer the dish to the oven and bake for 40 minutes, then lay the haloumi strips over the veggies and bake for a further 15–20 minutes, or until the vegetables are cooked through and the haloumi is crisp and golden. Divide among plates and serve.

Recipe extracted from Mr & Mrs Wilkinson's How it is at Home (Hardie Grant)

  Photography by Patricia Niven

Photography by Patricia Niven