moroccan roast salad

Serves 2

Poppy cooks...

1. Preheat oven to 190ºC.
   
   
2. Place
   5 carrots, sliced into discs,
   1.5 tablespoons raw honey,
   1 tablespoon olive oil and
   pinch of celtic sea salt on a baking tray and bake for 30 minutes or until slightly caramelised.
   
   
3. In a freezer bag marinade chicken by combining
   500g chicken tenderloins,
   2 teaspoons ground sweet paprika,
   2 teaspoons ground coriander,
   2 teaspoons olive oil and
   pinch of celtic sea salt + cracked black pepper.
   
   
4. While carrots are still baking, make salsa verde by blending
   handful parsley,
   1/4 lemon, juiced,
   1.5 tablespoons olive oil,
   1.5 tablespoons filtered water,
   pinch of celtic sea salt + cracked black pepper in a small blender to ensure a smooth consistency.
   
5. Once the carrots are cooked, combine with
   two large handfuls of spinach,
   2 sprigs of parsley, minced,
   1/4 lemon, juiced.
   
   
6. Pan fry chicken until cooked, adding a little olive oil if necessary.
   
   
7. Serve carrot salad, place sliced or shredded chicken on top, then sprinkle
   2 teaspoons currants and
   2 teaspoons pepitas over each serve and drizzle with salsa verde.

butter chicken

Serves 4

We have nicknamed this dish butter chicken in our household as the consistency of the sauce reminds us of it. It is by no means a traditional butter chicken dish as we can't eat nuts and don't eat dairy in our house - just a little disclaimer so you don't have different expectations of this dish, haha.

Poppy cooks...

1. Cook
   2 cups of basmati rice and set aside.
   
   
2. Saute
   onion, diced in
   coconut oil.
   
   
3. Add
   4 garlic cloves, minced and
   2 teaspoons ginger, grated.
   
   
4. Add
   2 teaspoons garam masala,
   2 teaspoons ground cumin and
   1 teaspoon ground turmeric, stirring until fragrant.
   
   
5. Add
   400ml coconut cream and
   8 tablespoons tomato paste and bring to the boil.
   
   
6. Add
   500g chicken tenderloins, diced until cooked, stirring occasionally.
   
   
7. Add
   broccoli, cut into florets and
   1 cup corn kernels.
   
   
8. Add
   1 teaspoon cornflour and incorporate.
   
   
9. Season with
   2 teaspoons celtic sea salt and cracked black pepper.

As a summer version, omit the broccoli and corn but make a side salad of shredded cabbage, mango, cucumber and coriander. If you have young kids or toddlers, you can also omit the celtic sea salt and it still tastes amazing!

kedgeree

Serves 6

Poppy cooks...

1. Soak
   1 cup puy lentils for at least an hour, then drain.
   
   
2. In a saucepan, boil
   4 eggs with
   2 fillets salmon in a steamer insert above. Once the salmon is cooked through, flake; and once the eggs are cooked, cut into quarters; then set all aside.
   
   
3. Saute
   2 onions, sliced to your desired level of caramelisation, then set aside.
   
   
4. Melt
   2 tablespoons coconut oil in a large pan, then add
   1.5 cups basmati rice, lentils,
   2 bay leaves,
   4 garlic cloves, minced,
   knob of ginger, grated,
   sprinkle of chilli powder to your liking,
   1 teaspoon ground turmeric,
   2 teaspoons ground cumin,
   2 teaspoons ground coriander and stir until fragrant.
   
   
5. Add
   3 cups filtered water and bring to the boil then reduce heat to low and cover, cooking until the rice and lentils are done.
   
   
6. Stir through
   bag spinach, then add fish, eggs, onions and
   bunch parsley, chopped.
   
   
7. Serve with a
   wedge of lemon.

cauliflower paella

Serves 4

Ingredients

onion, diced

red capsicum, diced

3 celery stalks, chopped

1/2 cauliflower, diced in food processor

3 garlic cloves, crushed

3 teaspoons smoked paprika

1/4 teaspoon turmeric

1/8 teaspoon cayenne pepper

3/4 cup hot filtered water

1/2 teaspoon celtic sea salt

bay leaf

cracked black pepper

1/2 cup artichokes, diced

400g tin diced tomato

1/4 cup olives, sliced

juice of 1 lime

parsley, for garnish

Method

1. Saute onion in olive oil
2. Add capsicum and celery until softened
3. Add cauliflower and stir for 3 minutes
4. Add garlic, paprika, turmeric, cayenne pepper, water, bay leaf, salt, pepper, artichokes, tomato and olives
5. Bring to the boil, and reduce to a simmer until most of the liquid is absorbed
6. Serve with lime and parsley

Notes
A paella without rice?! Who knew cauliflower was such a great rice substitute. This vegetable-packed meal tastes even better the next day! I love to heat it up in the oven to caramelise it further until the top is slightly crunchy.