Spicy Carrot Salad

This is a great cooked spicy carrot salad. 

10 oz shredded carrot
2 tbsp sunflower oil
1 large onion, sliced thun
2 tbsp harissa
1/2 tsp ground cumin
1/2 tsp caraway seeds, freshly ground
1/2 tsp sugar
3 tbsp cider vinegar
6 oz baby arugula
salt and pepper

Steam carrots for 10 minutes. In another pan, cook onion with 1 TBSP oil over medium high heat until crispy and browned.

In a small jar, combine harissa, cumin, caraway, sugar, cider vinegar and 1 Tbsp of oil. 

Toss carrot and onions with the dressing and set aside for 30 minutes to deepen the flavors.

Serve atop arugula.

Serves 4.

Corn and Turkey Meatballs

Another winner from Ottolenghi! These meatballs are nice and moistens suace adds a nice sweetness.  I also made his spicy carrot salad.

Select items to add to your ‘On-The-Go’ shopping list

2/3sweetcorn kernels (fresh or frozen)
3 slices of stale white bread, crusts removed, chopped
1 lb ground turkey
1 egg
4 green onions, finely chopped
2 tbsp finely chopped parsley
2½ tsp ground cumin
1½ tsp salt
½ tsp black pepper
1 garlic clove, crushed
sunflower oil for frying

Roasted pepper sauce:
1 jar roasted red peppers
3 tbsp olive oil
1 tsp salt
1 oz cilantro, leaves and stalks
1 garlic clove, peeled
1 small mild chilli, deseeded
2 tbsp sweet chilli sauce
2 tbsp cider vinegar

For pepper sauce, combine all ingredients in a food processor and process till smooth.

Preheat oven to 400.

In a large non-skillet, heat corn overnight medium high heat, and roast until browned. Cool.

In a large bowl, combine all ingredients, and use your hands to combine. Form into golf ball sized balls. 

Reheat the skillet with 1 TBSP oil over medium heat and cook meatballs until browned. Place on a pan and heat in oven for an additional 5 minutes until cooked through.

Serve with sauce.

Serves 4.

Tomato Tortilla Soup

This is from Ellie Krieger, posted by my good pal Christine! Super simple, super tasty.

2 corn tortillas
1 TBSP canola oil
1/4 tsp salt
1 small onion, sliced thin
3 cloves garlic, minced
1 small jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
Salt and pepper
1 tsp dried oregano
4 c chicken broth
28 oz can tomatoes
1/4 c fresh lime juice
1/4 c chopped fresh cilantro leaves

In a large pot heat 1 TBSP oil over medium heat, add onions and cook until soft. Add garlic, jalapeño, cumin, oregano, salt and pepper and cook for 2 minutes until fragrant. Add broth and tomatoe, bring to a boil and cook for 10 minutes. Remove from heat, purée with an immersion blender. Return to low heat, stir in lime juice.

Spray tortillas with canola oil and toast in a non stick skillet. Cut into strips.

To serve, laddel soup into a bowl and into bowls, top with cilantro and tortilla strips.

Serves 4.