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Authors: Heidi Swanson
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together into a vibrant green sauce. Taste and add salt or more lemon juice, if needed.
When the water boils, salt it generously, add the ravioli, and cook until they float and are cooked through, usually just 1–2 minutes. Drain immediately and while still hot, toss with a big spoonful of the pesto. Allow the pesto to soak in a bit. Then add another ½ cup pesto along with most of the black olives. Toss well, but gently, and then decide whether you want to add more pesto or not.
Turn everything out into a large bowl or platter and sprinkle with the remaining olives, pepitas, and flowers. Serve warm or at room temperature. Reserve the remaining pesto for tossing with leftovers.
SERVES 4–6
Yellow Split Peas & Greens
MIXED GREENS, GREEN CHILLI, LEMON JUICE
This is the sort of dish you can see from across the room. Festive and colourful, the bright yellow spilt peas in the salad act as a beacon.
To keep things lively, I use a version of coriander pesto here that is slightly spicier than the one in my ravioli salad (see Ravioli Salad ).
If you don’t have the time or inclination to cook the yellow split peas from scratch, tinned white beans (or even chickpeas) can take their place with good results.
300 g yellow split peas, rinsed and picked over
Fine sea salt
125 g pepitas, toasted (see Wholegrain Breadcrumbs )
1 large handful coriander leaves and stems
15 g freshly grated parmesan cheese
3 garlic cloves
1 tablespoon freshly squeezed lemon juice
160 ml extra-virgin olive oil
1 small hot green chilli (such as serrano or jalapeño), mostly seeded and deveined
2 large handfuls mixed salad greens
Bring 1.25 litres water to the boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20–30 minutes, until tender. Drain and salt to taste. Make the coriander pesto by combining one-third of the toasted pepitas, the coriander, parmesan cheese, garlic, lemon juice, ¼ teaspoon salt, a splash of the olive oil, and the chilli and blend with a stick blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two of salt, if needed.
In a large bowl, toss the yellow split peas and remaining pepitas with two-thirds of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You’ll have a bit of extra pesto, which can be used to refresh any leftovers.
SERVES 4–6
Panzanella
GRILLED TOFU, SUNFLOWER SPROUTS, PEANUT BUTTER,
OVEN-ROASTED CHERRY TOMATOES
A few hours north of San Francisco, on the Californian coast near Anchor Bay (not far from some of the places you see photographed in this book), I had a sandwich on a modest café patio. The sandwich was a quirky mix of ovenroasted cherry tomatoes, peanut butter dressing, grilled tofu, and sprouts, all pinned between two slices of wholegrain bread. It was odd but completely delicious. I liked it enough to rework it into this twist on panzanella, the much-loved Italian bread salad.
Two thick slices artisan wholegrain or wholemeal bread (about 170 g total)
2 tablespoons extra-virgin olive oil, plus more for the tofu
Fine sea salt
340 g block extra-firm tofu, sliced into 4 slabs
70 g creamy peanut butter
2 tablespoons brown rice vinegar
1 garlic clove, chopped
¼ teaspoon toasted sesame oil
¼ teaspoon chilli flakes, plus more if needed
80–120 ml hot water
85 g sunflower sprouts or other sprouts
85 g oven-roasted tomatoes
Brush the bread slices on both sides with the olive oil, sprinkle with salt, and toast in a chargrill pan over medium–high heat until each side is golden, crunchy, and has grill marks. Tear the bread into bite-sized chunks and set aside.
Brush the tofu with olive oil and place in the chargrill pan. Cook until the tofu is golden on the base with nice grill marks, about 7 minutes (rotate the tofu
When the water boils, salt it generously, add the ravioli, and cook until they float and are cooked through, usually just 1–2 minutes. Drain immediately and while still hot, toss with a big spoonful of the pesto. Allow the pesto to soak in a bit. Then add another ½ cup pesto along with most of the black olives. Toss well, but gently, and then decide whether you want to add more pesto or not.
Turn everything out into a large bowl or platter and sprinkle with the remaining olives, pepitas, and flowers. Serve warm or at room temperature. Reserve the remaining pesto for tossing with leftovers.
SERVES 4–6
Yellow Split Peas & Greens
MIXED GREENS, GREEN CHILLI, LEMON JUICE
This is the sort of dish you can see from across the room. Festive and colourful, the bright yellow spilt peas in the salad act as a beacon.
To keep things lively, I use a version of coriander pesto here that is slightly spicier than the one in my ravioli salad (see Ravioli Salad ).
If you don’t have the time or inclination to cook the yellow split peas from scratch, tinned white beans (or even chickpeas) can take their place with good results.
300 g yellow split peas, rinsed and picked over
Fine sea salt
125 g pepitas, toasted (see Wholegrain Breadcrumbs )
1 large handful coriander leaves and stems
15 g freshly grated parmesan cheese
3 garlic cloves
1 tablespoon freshly squeezed lemon juice
160 ml extra-virgin olive oil
1 small hot green chilli (such as serrano or jalapeño), mostly seeded and deveined
2 large handfuls mixed salad greens
Bring 1.25 litres water to the boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20–30 minutes, until tender. Drain and salt to taste. Make the coriander pesto by combining one-third of the toasted pepitas, the coriander, parmesan cheese, garlic, lemon juice, ¼ teaspoon salt, a splash of the olive oil, and the chilli and blend with a stick blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two of salt, if needed.
In a large bowl, toss the yellow split peas and remaining pepitas with two-thirds of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You’ll have a bit of extra pesto, which can be used to refresh any leftovers.
SERVES 4–6
Panzanella
GRILLED TOFU, SUNFLOWER SPROUTS, PEANUT BUTTER,
OVEN-ROASTED CHERRY TOMATOES
A few hours north of San Francisco, on the Californian coast near Anchor Bay (not far from some of the places you see photographed in this book), I had a sandwich on a modest café patio. The sandwich was a quirky mix of ovenroasted cherry tomatoes, peanut butter dressing, grilled tofu, and sprouts, all pinned between two slices of wholegrain bread. It was odd but completely delicious. I liked it enough to rework it into this twist on panzanella, the much-loved Italian bread salad.
Two thick slices artisan wholegrain or wholemeal bread (about 170 g total)
2 tablespoons extra-virgin olive oil, plus more for the tofu
Fine sea salt
340 g block extra-firm tofu, sliced into 4 slabs
70 g creamy peanut butter
2 tablespoons brown rice vinegar
1 garlic clove, chopped
¼ teaspoon toasted sesame oil
¼ teaspoon chilli flakes, plus more if needed
80–120 ml hot water
85 g sunflower sprouts or other sprouts
85 g oven-roasted tomatoes
Brush the bread slices on both sides with the olive oil, sprinkle with salt, and toast in a chargrill pan over medium–high heat until each side is golden, crunchy, and has grill marks. Tear the bread into bite-sized chunks and set aside.
Brush the tofu with olive oil and place in the chargrill pan. Cook until the tofu is golden on the base with nice grill marks, about 7 minutes (rotate the tofu
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