Well hello! I just wanted to share this delicious salad I quickly rustled up, which looks so pretty with its fuchsia hue and diamond-shaped vegetables. The cherry on top is its luxurious and exotic garnish of dried rose petals and nutty Argan oil!
I’ve just got home from a week’s holiday in Marrakech, and bought both the rose petals and Argan oil from an apothecary in the famous souks. We also bought saffron, ras-el-hanout (a blend of 35 spices!), black cumin (great for clearing out the sinuses) and a monster pumice stone.
You may know of Argan oil as the latest must-have cosmetic. The cosmetic oils are great for nail, skin and haircare, making you look glossy and healthy. The oil is made from kernels from the Argan tree, via goat. Goats climb the trees, eat the berries, and well, you can guess the rest… Much the same process as harvesting Kopi Luwak coffee beans. I’m not squeamish and have also tried Kopi Luwak, and I’m so glad! Kopi Luwak was delicious and I’m dreading the day my Argan oil runs out… it is the nuttiest and most flavoursome oil I have ever had!
To make the salad you will need:
1/2 cup cooked quinoa
2 runner beans
1 small cooked beetroot
1tbsp sunflower seeds
Dried edible rose petals
1 tbsp edible (not cosmetic!) Argan oil
1. Put the chickpeas into a saucepan, bring to the boil and cook until just soft and warmed through.
2. Wash, top and tail the runner beans, then cut diagonally through the width of the beans to create diamond shapes. Cut the beetroot into the same shapes as much as possible.
3. Drain the chickpeas and stir them through the quinoa, then add the other vegetables and stir. Season with salt and pepper.
4. Pour the salad onto a plate, scatter over the sunflower seeds and drizzle the oil on top and around the outside of the plate. Garnish with rose petals.
This is one of my favourite dishes of late. Earthy beetroot and meaty chorizo topped with egg and dill! This was my submission to a Good Housekeeping food writer apprenticeship programme, but it’s been a month and I’ve not heard anything so I’m assuming I wasn’t successful. But that’s OK, I will just post my recipe here for you guys instead :)
The easy-poach egg is a Delia technique and the eggs end up looking more like fried eggs, but they are cooked in water, not oil, so are much healthier. It’s a great method if you haven’t mastered the traditional swirly-poachy method, and you can just leave the eggs to cook with no supervision.
My beetroot and chorizo hash is a great midweek meal as it is quick, nutritious and delicious, and should please the whole family.
Hands on time 20 minutes. Cooking time about 25 minutes. Serves 2.
You will need
– 250g new potatoes
– 1 small onion (around 100g), roughly chopped
– 2 cloves garlic, peeled and crushed
– 1 tbsp olive oil
– 250g vacuum packed pre-cooked beetroot in beetroot juice
– 60g chorizo
– a handful of dill, roughly chopped
– 2 eggs
– 8 asparagus spears
1. Rinse and chop the new potatoes into small dice, around 1cmx1cm. Bring a pan of water to the boil and boil the potatoes until tender, around 5 mins. Drain well and allow to steam dry.
2. Chop the beetroot to the same size as the potato, and the chorizo into large chunks, and set aside.
3. In a frying pan, heat 1 tbsp olive oil. Gently fry the chopped onion over a medium heat until it is soft and translucent.
4. Add the potatoes, beetroot and chorizo to the frying pan, turn the heat up and fry until the pan is almost dry and the potatoes and beetroot are crispy, stirring occasionally to release any caramelised bits from the bottom of the pan (approx 15 mins).
4. Meanwhile, bring another frying pan containing 1 inch of water to a very gentle simmer. Break two eggs, well-spaced, into the pan and leave for 1 minute. Turn off the heat and leave on the hob for a further 10 minutes.
5. Steam the asparagus until tender, around 4 minutes from boiling.
6. Once the hash is crispy, add the garlic and cook for a couple of minutes. Season with salt and pepper, then stir through half the dill and pile onto two serving plates.
7. Remove the eggs from the pan using a slotted spoon and place one egg on top of each pile of beetroot hash. Garnish with the remaining dill and black pepper, and serve alongside the asparagus.
Per Serving: 531 calories, 20g protein, 24g fat (7g saturates), 43g carbs (13g total sugars), 4g fibre.
Continue reading Chunky Beetroot and Chorizo Hash with Easy-Poached Egg and Asparagus