There are plenty of reasons to eat more plants: health benefits, tastiness, and carbon footprint. We know at first isn’t always as easy as it sounds. Many people underestimate the power of creativity when mixing the right ingredients to create, creamy-textured dressings, to dip in your more comfy days.

Burrata W/ Roasted Beetroot, Blackberry + Avocado Oil Dressing

By Teresa Cutter, The Healthy Chef

Avocado oil marries perfectly with the delicate sweetness of the roasted beetroot and creaminess of the burrata. I love that it’s so simple to create and uses wonderful ingredients that complement one another perfectly.

Ingredients for 4 – 6 portions

750 g (24 oz) beetroot

4 tablespoons aged balsamic vinegar

4 tablespoons Grove avocado oil

2 oranges, peeled and sliced

125 g (4 oz) blackberries

2 tablespoons capers

chervil or parsley to garnish

4 burrata

Method

Preheat oven to 200°C (400°F) fan-forced.

Trim the tops off the beetroot, lightly coat with avocado oil and wrap them individually in foil.

Roast for 45 minutes or until tender then remove from the oven and cool.

Remove the skins off the beetroot and cut in half then arrange onto serving plates along with the

oranges, blackberries and burrata.

Garnish with soft herbs and capers.

Drizzle over the aged balsamic and avocado oil just before serving.

Enjoy.

Inspiration

Replace blackberries with crimson grapes or roasted fennel.

Replace burrata with labneh, Persian feta or thick Greek yoghurt.

Spiralized Zucchini Noodles with Mint Parsley Pepita Pesto

By Liz Mood, Goop

Covered in a sophisticated play on pesto that takes advantage of magnesium-rich pepitas, stomach-soothing mint and chlorophyll-packed parsley, this is a meal that will please even the pickiest of palates.

Ingredients

For The Noodles:

1 zucchini

For The Mint Parsley Pepita Pesto:

½ packed cup fresh parsley

½ packed cup fresh mint, stems removed

1/3 cup pepitas

¼ cup olive oil

½ teaspoon white wine vinegar

½ teaspoon tamari

2 cloves raw garlic, peeled with ends chopped off

¼ teaspoon sea salt

1½ teaspoons agave or rice malt syrup

Method

Using a spiralizer, create long ribbons with your zucchini.

In a food processor or blender, pulse together all pesto ingredients.

Toss with a generous coating of pesto (reserve any leftovers for future use).

Roasted Cauliflower W/ Tahini Yoghurt + Avocado Oil Chermoula

By Teresa Cutter, The Healthy Chef

A spectacular yet simple dish of roasted cauliflower that’s complimented with creamy yoghurt and a vibrant, lemony and herbaceous chermoula dressing. The addition of pickled red onion completes the meal perfectly.

Ingredients for 4 – 6 portions

1 whole cauliflower

generous amounts of Grove avocado oil to drizzle

generous pinch of sea salt

2 red onions, thinly sliced

2 lemons

500 ml (2 cups/16 fl oz) thick Greek yoghurt

2 tablespoons tahini

pomegranate and pistachio to garnish

Chermoula

1 bunch coriander, chopped

1 bunch parsley, chopped

. lemon

1 clove garlic, smashed

60 ml (. cup/2 fl oz) extra virgin avocado oil

Method

Preheat the oven to 200°C (400°F) fan forced.

Drizzle cauliflower with a generous amount of avocado oil and season with sea salt.

Roast for 45 minutes until golden and slightly charred on the surface, then remove from the oven.

Combine red onion, the juice of 2 lemons and a pinch of salt. Massage through and allow to

pickle for 15 minutes.

Blend the chermoula dressing, adding a little extra oil if required for blending then set aside.

Combine yoghurt and tahini then spread onto a serving platter and top with the whole roasted

cauliflower.

Drizzle over the chermoula dressing and garnish with pickled red onion, pomegranate and

pistachio.

Serve and enjoy.

Inspiration

Cranberries can be used in place of pomegranate. Add a handful of chopped green olives and

capers. Serve with yoghurt flatbread or with good crusty rye sourdough.

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