BalanceOctober2016 - 51

GL O BA L SUP P ERS BEEF AND BEETROOT HUMMUS SALAD FLAVOURS FROM ITALY Serves 2-4 *2 sirloin steaks (225g each), about 4cm thick *4tbsp za'atar *1tbsp rapeseed oil For the beetroot hummus *2 cooked beetroots *200g of chickpeas, rinsed *1 small garlic clove, roughly chopped *1tsp ground cumin *1tbsp pomegranate molasses; extra to drizzle *1½tsp tahini *Juice of ½ lemon *Sea salt, black pepper For the pickled cucumber salad *2 baby cucumbers *4tbsp rice wine vinegar *2tbsp caster sugar *½ small red onion, very thinly sliced *6 fresh mint leaves *1tbsp toasted sesame seeds Pat steaks dry and press za'atar on both sides. For the beetroot hummus, blitz ingredients together in a food processor until smooth. Season to taste. To make the salad, use a swivel vegetable peeler to pare into long thin ribbons. Place vinegar in bowl and stir in sugar. Add cucumber ribbons, sliced red onion and toss to coat. Cover with cling film, leave for at least 10 minutes in fridge. Heat oil in large, frying pan over high heat. Add steaks and cook for 3-4 minutes each side. Season and set aside, covered in foil, for 5 minutes before carving into thin slices. To serve, drain cucumber salad, then tear mint leaves into small pieces and fold into salad with sesame seeds. Arrange on plates with the sliced beef. Add large dollop of beetroot hummus, drizzled with a little extra pomegranate molasses. COURGETTI BEETBALLS Serves 4 For the beetballs *1 small onion, grated *2 raw beetroots, peeled and grated *2 large carrots, peeled and grated *150g porridge oats *1 x 400g tin of chickpeas, rinsed *3tbsp tahini *Sea salt and freshly ground black pepper *2tbsp olive oil, for frying For the courgetti *1tbsp olive oil *2 garlic cloves, very finely chopped *1tsp dried chilli flakes *1 x 680g jar passata *3 large, thick courgettes, trimmed *Large handful of fresh basil leaves torn, plus extra to serve *Sea salt and freshly ground black pepper *Parmesan, to serve First make the beetballs. Squeeze all the excess liquid from the grated vegetables. Add to food processor with oats, chickpeas and tahini, and season. Blitz until you have chunky mixture, then form into 16 bite-sized balls and set aside. To make the sauce, heat the oil in a large pan over a medium-high heat. Add the garlic and chilli flakes and fry for 30 seconds before adding the passata. Reduce the heat and allow to simmer for 10 minutes until slightly reduced. Season to taste. While the sauce is simmering, heat the oil in a large frying pan over a low-medium heat and add the beetballs. Fry for 8-10 minutes or until golden brown on all sides and cooked through. Use a spiraliser (or julienne peeler) to create long noodles from the courgettes. When the sauce is ready, add the courgettes and basil and toss through to coat the noodles with the sauce. Serve in deep plates, topped with the beetballs. Scatter over the parmesan shavings and remaining basil leaves to serve. TUMERIC SUNSHINE COCONUT STEW Serves 4 *2tbsp olive oil *1 large onion, finely chopped *3 garlic cloves, finely chopped *1 red chilli, finely chopped *1tsp ground turmeric (or a thumbsized piece of fresh turmeric, finely chopped) *1tbsp curry powder *2 large sweet potatoes, diced *400ml vegetable stock *1 x 400ml tin of coconut milk *1 x 400g tin of chickpeas, rinsed *Juice of ½ lime *Large handful of fresh coriander, roughly chopped *Sea salt and freshly ground black pepper Place a large pan over a medium heat and add the oil. Add the onion, season with salt and pepper and fry for 6-8 minutes until tender. INSPIRED BY INDIA Add the garlic, chilli, turmeric and curry powder and fry for a further 2 minutes until the spices release their aroma. Add the sweet potato chunks and stir until coated in the spices, then pour in the vegetable stock, coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the sweet potato is just tender. Check the seasoning and stir through the lime juice and coriander. Serve in deep bowls. October 2016 BALANCE GOOD READ EAT. LIVE. GO. by Donal Skehan (£25, Hodder & Stoughton) on sale 20 October 51

Table of Contents for the Digital Edition of BalanceOctober2016