Red Lentil, Pumpkin and Lime Pickle Soup - Chef Recipe by Ross Dobson
A few tablespoons of chopped lime pickle stirred through a soup really make it dance with zesty flav...
"This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and packed with protein." ~ Celia Farrar and Guy Jackson.
350 g tempeh, cut into 2 cm cubes
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
2 tsp chilli powder
Zest of 2 lemons
100 g quinoa
2 beetroot (beets), cooked and cut into 1 cm cubes
100 g tinned chickpeas (garbanzo beans), drained and rinsed
2 handfuls of spinach, torn
2 carrots, peeled and julienned
2 tsp white sesame seeds, toasted
2 roasted red (bell) peppers, cut into 5 mm cubes
1 Tbs Tabasco (hot pepper sauce)
—200 ml olive oil
Juice of 2 limes
2 tsp mirin
2 tsp soy sauce
2 garlic cloves, peeled and crushed
2 shallots, finely chopped
Preheat the oven to 180°C (350°F/Gas 4).
For the poke, toss together the tempeh, spices and lemon zest. Arrange the coated tempeh on a lightly oiled baking tray and roast in the oven for 20 minutes.
To make the salad, rinse the quinoa in cold water. Transfer to a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes. The grains will swell but should still have a little bite. Once cooked, drain well and place in a bowl to cool. Add the remaining salad ingredients to the quinoa.
Whisk together the dressing ingredients and pour over the salad. Toss gently to combine.
To serve, divide the salad among 4 plates and scatter the roasted tempeh over the top.
Credits: This is an edited extract from Poke by Celia Farrar and Guy Jackson published by Hardie Grant Books RRP $24.99 and is available in stores nationally.
Photo Credits: ©Matt Russell.