Category: Recipe

If you don’t have spiced nuts to hand, you can add a mixture of toasted seeds and nuts, such as sunflower seeds, almonds, pistachio nuts or cashew nuts. You can also swap the red quinoa or rice for freekeh or farro.

Serves 4

100g (½ cup) red quinoa
100g (½ cup) red rice
200g (1 cup) red lentils
35g (½ cup) barberries
70g goji berries or cranberries
75g (½ cup) pomegranate seeds (approximately ½ pomegranate)
125g (½ cup) spiced nuts
Handful of chopped herbs, such as flat-leaf (Italian) parsley, mint or coriander
Lemon dressing (below)
Yoghurt tahini sauce (below)

Cook the quinoa, red rice and lentils in separate saucepans. Bring the water to the boil, add the grains and return to the boil. Simmer until cooked – the quinoa will take 15 minutes, the red rice 20 and the lentils 18–20 minutes. Drain once cooked, then refresh under cold running water and drain again. Especially make sure the lentils are well rinsed.

Place all three grains in a large bowl along with berries, pomegranate seeds, nuts and herbs. Season well with salt and freshly ground black pepper and add enough lemon dressing to just coat. Place in a serving bowl and drizzle the tahini sauce over the top (if using).


Serves 2 as a side dish.

lemon 1
salsify 500g
butter 50g
bread 125g, fresh, white
olive oil
parsley 6 sprigs
egg 1
blood orange 1, zest and fruit

Fill a saucepan with cold water. Halve the lemon, squeeze the juice into the water, and reserve the empty shells. Peel the salsify with a potato peeler, cut each root into short lengths, dropping each into the acidulated water as you go.

Bring the pan of water to the boil, add salt then let the salsify cook for about 25 minutes until tender to the point of a knife. Drain the salsify.

Process the bread to fine breadcrumbs and put them in a shallow dish. Break the egg and beat lightly in a small bowl. Place the salsify, 1 or 2 pieces at a time, first in the beaten egg and then the breadcrumbs. Press it firmly into the crumbs, loosely coating each piece then place them in a single layer on a plate.

Melt the butter in a shallow pan, add a splash of olive oil, then lower in the salsify and leave it to cook over a moderate heat until the crumbs are toasted and golden. Chop the parsley, finely grate the orange zest then toss them together. Remove the peel from the orange then cut the fruit into thin slices.

Remove the salsify as it crisps, and drain briefly on paper. Once all the vegetables are cooked, toss the remaining crumbs into the pan, move them round as they turn gold. Add the parsley and grated zest.

Divide the salsify between 2 plates, add the toasted crumbs and slices of orange.

Hearty and packed with protein, this vegetarian beetroot and lentil burger is a healthy wholefood feast all wrapped up in a bun for easy two-handed eating. Even the vegetarian sceptics will be coming back for more of this little beauty.

2 tsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 small red chilli, finely chopped
250g cooked brown lentils
325g raw beetroot (beet), grated
1 egg
1 tsp ground turmeric
1 tsp garam masala
2 tsp smoked paprika
1 tsp finely grated fresh ginger
6 tbsp plain (all-purpose) flour, cornmeal or almond meal
1 tbsp olive oil, extra
6 slices peeled fresh pineapple
160g (2 cups) shredded cabbage
2 tomatoes, sliced
260g (1 cup) natural yoghurt
6 brioche, sourdough or gluten-free buns

Heat the olive oil in a frying pan over medium heat. Cook the onion, garlic and chilli until soft. Transfer to a plate and place into the fridge to cool.

In a large bowl, mix the lentils, cooled onion mixture, beetroot, egg, turmeric, garam masala, paprika and ginger until combined. Season with salt and pepper, then sprinkle in the flour (or cornmeal or almond meal) one tablespoon at a time, until the mixture is dry and firm enough to hold together. Shape the mixture into six individual patties.

Place on to a tray and chill in the fridge for 10 minutes to firm up. Heat the extra olive oil in a large non-stick frying pan over medium heat. Add the lentil patties and cook for five-to-six minutes on each side, until caramelised and heated through.

Lay out all the remaining ingredients on a large chopping board with the warm patties and let people construct their own burgers. Season with salt and pepper.

Tip: Make the patties ahead of time and freeze them for speed and convenience.

Michael Rantissi believes in finding the most beautiful ingredient – a tomato or beetroot, for example – and then making that the hero by preparing it simply and dressing it with a few other things that bring out its beautiful flavours. His salads feature simple ingredients and can be eaten as side dishes with your main course, or as a meal on their own. They also make excellent lunches, if you take yours to work.

Beetroot and salmon salad

serves 4–6 as a side dish

The beetroot and salmon really complement each other and, once the roasting is done, this is so quick to assemble. Serve this salmon salad on croutons with good-quality mayonnaise for fantastic finger food, or as part of a summer mezze plate.

400g beetroot
300g salmon fillets, skin off and pin boned
65g (1 cup) chopped spring onions (scallions)
1 small horseradish, grated (see note below)
1½ tbsp good-quality extra-virgin olive oil
juice of 1 lemon
1 tbsp coriander seeds, lightly toasted and coarsely crushed
baby beetroot leaves (beet greens), to garnish

Preheat the oven to 180C.

Wash the beetroot, wrap them individually in foil and place on a baking tray. Bake for 40 minutes, until a knife easily goes through the unwrapped beetroot. Unwrap the beetroot and allow to cool.

Once they are cool enough to handle, peel the beetroot and cut them into 1cm cubes. Put the beetroot in a large bowl.

Cut the salmon into cubes roughly the same size as the beetroot.

Add the salmon, spring onion, horseradish, olive oil, lemon juice and coriander seeds to the beetroot and gently mix to combine. Season with freshly ground black pepper and garnish with baby beetroot leaves.

Note: The horseradish will be hot, so grate a quantity according to your liking.