Top picks of flavour-packed, nourishing meals from our sister magazine, O
Broccoli almond gnudi
SERVES 2 | TOTAL TIME 45 MINS PLUS OVERNIGHT CHILLING | A LITTLE EFFORT | V LC
125g ricotta 125g small broccoli (broccolini), chopped 15g ground almonds 10g parmesan (or vegetarian alternative), finely grated, plus extra to garnish 1 egg yolk large pinch of ground nutmeg 75g semolina 1 tbsp extra-virgin olive oil 1 large garlic clove, thinly sliced 2 roasted red peppers from a jar, cut into thin strips 10 pitted black olives, thinly sliced squeeze of lemon juice 90g rocket, to serve
1 Drain the ricotta of any liquid, then put it between two pieces of kitchen paper and gently press to release any additional moisture. Cover and set aside.
2 Bring a large pan of water to the boil and cook the broccoli for 5-6 mins, or until just tender. Drain and rinse under cold running water to stop the cooking process, then wrap in a clean tea towel and squeeze out any excess water. Roughly chop the broccoli and pulse in a food processor until finely chopped with no large pieces remaining.
3 Transfer the broccoli to a large bowl along with the ricotta, almonds, parmesan, egg yolk and nutmeg, seasoning well. Put the semolina in a shallow bowl. Roll tablespoon-sized amounts of the gnudi mixture into balls, then roll them in the semolina. Shake off any excess semolina and transfer to a large plate lined with baking paper – you should end up with 12 dumplings. Transfer to the fridge and leave, uncovered, for 10-12 hrs or overnight.
4 Just before you’re ready to cook the gnudi, tip the olive oil and garlic into a sauté pan. Gently cook over a low heat for 2-3 mins or until the garlic is fragrant and softened but not coloured. Add the peppers and olives, and heat through for 1 min more. Remove from the heat, stir in the lemon juice and cover to keep warm.
5 Bring a large pan of salted water to the boil, then reduce to a low-medium heat. Lower half the gnudi into the pan, gently stir once so they don’t stick to the bottom, then leave for 2 mins until they rise to the surface. Lift out using a slotted spoon and transfer to a plate lined with kitchen paper. Repeat with the remaining gnudi.
6 Divide the gnudi between two bowls and drizzle with the pepper and olive dressing, making sure to add the flavoured oil, too. Sprinkle over the remaining parmesan and serve alongside the rocket.
PER SERVING 476 kcal | fat 26.6G saturates 8.1G | carbs 36.2G | sugars 3.1G fibre 4.5G | protein 20.8G | salt 0.7G
Miso roasted cauliflower, avocado and lentil salad
SERVES 2 | TOTAL TIME 50 MINS | EASY | V
1 small red onion, thinly sliced 75ml cider vinegar 1 tbsp miso paste 4 tbsp oliv
