Mid-winter recipes

Salmon with zesty lentils

(this recipe is originally from Annabel Langbein that the team slightly adjusted)

Ingredients

• 2 Tbsp oil
• 2 red onions, thinly sliced
• 1 ½ cups le puy or French green lentils
• 1 ½ cups water
• 3-4 boneless salmon fillets (skin on)
• 1 ½ cups stock (we used chicken)
• 2 Tbsp wholegrain mustard
• 3 tsp chopped rosemary leaves
• Zest of 1 lemon, finely grated
• Juice of 1 lemon
• Handful flat-leaf parsley, chopped
• Black pepper

What to do:

1. Heat oil in a large pot and cook the onions for about 10 minutes, stirring frequently until softened.

2. Add lentils and water and bring to a boil. Reduce the heat, cover & simmer until the lentils are tender (but not mushy) and the water is absorbed.

3. Heat a large pan over a medium-high heat. Add the salmon to the pan, skin-side down. Cover and cook for 4-6 minutes. Transfer to a plate and allow to rest.

4. Add lentils to the unwashed pan with stock, mustard, rosemary, and lemon zest. Bring to a boil and simmer for 2-3 minutes then remove from the heat and stir in lemon juice, parsley and pepper.

5. Transfer the lentils to a plate/ platter & top with the salmon

Roasted vegetable salad

Ingredients

• 3-4 cups of vegetables, e.g. onion, carrots, pumpkin, cauliflower, capsicum, cut into chunks (almost any vegetable can work in this salad so use whatever you’ve got). We used kumara, pumpkin, parsnip, carrot, capsicum & cauliflower.
• Oil, e.g. olive oil
• 1-2 teaspoons lemon pepper (most herbs & spices will work here as a seasoning – cumin seeds, chilli flakes, lemon zest, paprika or cajun spice are all good options)
• 1 bag of rocket
• Handful of pumpkin & sunflower seeds

What to do

1. Preheat oven to 200 degrees (or you can you use an air-fryer)

2. Place vegetables onto a baking tray

3. Drizzle with oil and sprinkle over pepper (or whatever seasoning you are using)

4. Bake for about 30 minutes, or until tender and soft

5. Once your vegetables are cooled, toss them through some rocket and top with the seeds.

You can also add a dressing to this if you wish.

Edamame, Beetroot & feta salad

Ingredients

• 5 large handfuls baby spinach
• Small handful each of mint & parsley, finely chopped
• 1 can baby beetroot, drained and chopped into chunks
• 3 handfuls of shelled edamame beans
• 100g feta cheese
• 2 handfuls of almonds or walnuts, chopped

Dressing

• 2½ Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp runny honey
• Black pepper

What to do

1. Bring a small pot of water to the boil and add the shelled edamame beans. They are ready when they float to the top and are bright green (about 3 minutes). Once cooked, drain and allow to cool

2. Arrange the baby spinach on a large plate of platter

3. Sprinkle over the chopped mint & parley

4. Add the chopped beetroot and edamame beans

5. Crumble over feta cheese and sprinkle with almonds/ walnuts

6. Mix all the dressing ingredients in a small bowl or jar & serve on the side