Nourish Bowls by Quadrille

Author:Quadrille
Language: eng
Format: epub, pdf
Tags: ebook
Publisher: Quadrille Publishing
Published: 2016-06-13T16:00:00+00:00

GRIDDLED HALLOUMI

ROAST JERUSALEM ARTICHOKES,

BURST TOMATOES & ASPARAGUS

JASMINE RICE

HONEY LEMON DRESSING

PICKLED RED ONION

FOR THE ROAST JERUSALEM ARTICHOKES & BURST TOMATOES Preheat the oven to 220°C/425°F/gas mark 7. Wash 3 or 4 Jerusalem artichokes, sprinkle with a little sea salt, and roast whole for about 20 minutes, or until they can be easily pierced with a sharp knife. Turn off the oven. Mix a handful of datterini or cherry tomatoes in a little olive oil and place on a roasting tray in the oven after you have removed the artichokes. These will warm and slightly burst in the residual heat.

FOR THE JASMINE RICE Measure 40g (1½ oz./¼ cup) jasmine rice, rinse well, and add to a pan with 1.5 times its volume of water. Bring to the boil then reduce the heat and simmer for 15–20 minutes, uncovered, until cooked. Drain then return to the pan, cover with a dish towel and the lid, and leave to sit for a few minutes.

FOR THE ASPARAGUS Griddle 4–6 asparagus spears, with the woody ends snapped off, in a hot pan, until coloured and cooked, but still with a nice bite.

FOR THE HALLOUMI Griddle 3 slices of halloumi in a hot pan, for about 4 minutes on each side, turning every now and then, until golden on the outside and soft in the middle.

FOR THE HONEY LEMON DRESSING Mix together some lemon juice, a little honey, and some extra virgin olive oil.

TO ASSEMBLE YOUR BOWL Arrange the jasmine rice, Jerusalem artichokes, tomatoes, asparagus, and halloumi in your bowl, adding some pickled red onion. Drizzle over the dressing.

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