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Cooking with herbs
Infuse your meals with bursts of flavour with the help of fresh greens that can elevate these simple dishes to the next level
Prep Time: 30 mins
Cook Time: 20 mins
Serves: 4
2 cups sweet potatoes, peeled, diced
3 tbsp vegetable oil
Salt to taste
1 can coconut cream
1 small piece ginger
2 cups cilantro, cleaned
½ tsp cumin seeds
½ tsp mustard seeds
7-8 curry leaves
Green/red chillies to taste
1 tsp lime juice
Heat the oven at 200°C.
Add sweet potatoes to a baking tray with some oil and salt; mix well and bake for 20 minutes, until cooked.
For the sauce: add coconut cream, ginger and cilantro to a blender; blend to a fine paste and strain.
Heat a tbsp of oil in a skillet and add cumin and mustard seeds.
Once they splutter, add curry leaves and chopped chillies.
Add the strained mix and salt, then cover and bring to a gentle simmer.
Add the baked sweet potatoes.
Top with some fresh cilantro and a squeeze of lime.
Serve with rice.
Prep Time: 20 mins
Cook Time: 20 mins
Serves: 6
For the pesto:
1 cup parsley leaves, cleaned
½ cup extra virgin olive oil (or more to blend)
¼ cup walnuts
2 cloves garlic
Salt to taste
1 baguette, sliced
Olive oil, to brush
100 gm feta cheese
8-10 olives, finely chopped
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
½ cup pomegranate arils
Microgreens, to garnish
Add parsley, olive oil, walnuts, garlic and salt to a blender. Blend to a coarse paste and refrigerate.
Brush the slices of baguette with olive oil and toast on a skillet. Spread pesto generously on the toasted bread.
Top with feta, chopped olives, pumpkin seeds, sunflower seeds, pomegranate and microgreens. Serve.
Prep Time: 10 mins
Cook time: 30 mins
Serves: 4
For the herb oil:
2 cups water
1 tsp salt
1 cup parsley leaves
5-6 cups chilled water
1 cup olive oil
250 gm labneh
Salt to taste
2-3 cloves of garlic, finely grated
Handful of purslane
Handful of fresh mint
½ tsp zaatar
½ tsp sumac
1 tbsp pumpkin seeds
2 tsp barberries
1 tbsp pomegranate
For the herb oil, boil water; add salt and parsley to boiling water for a minute. Remove once wilted and transfer to a bowl of chilled water.
Once cooled, remove parsley from water and transfer to a paper towel to dry.
Add parsley to blender together with a cup of olive oil and blend well. Strain and store in a bottle.
Whip the labneh till smooth. Add salt, garlic and finely chopped mint.
Transfer to a serving dish and top with purslane, fresh mint, zaatar, sumac, pumpkin seeds, barberries and pomegranate. Drizzle some herb oil on top and serve.
Prep Time: 30 mins
Cook Time: 20 mins
Serves: 3
For the pasta:
1 ½ cup store-bought pasta, for stuffing
200 gm ricotta cheese
2 tbsp basil, finely chopped
2 tbsp parsley, finely chopped
Salt to taste
Pepper to taste
1 ½ cup full fat milk
2 cups pumpkin, cubed
1 tbsp butter
2-3 cloves garlic, finely chopped
2 tsp all-purpose flour
Few basil leaves
Salt to taste
Add 1 cup milk to a pan along with the pumpkin cubes; cover and cook till soft (approx. 15 mins). Cool and blend, then keep aside.
Boil pasta in salted water till al dente (approx. 12-13 mins). Strain and keep aside till required.
In a bowl, add ricotta cheese, basil, parsley, salt and pepper. Mix with a light hand.
Stuff this mixture in the cooked pasta and keep aside.
For the sauce, add butter to a pan; once hot, add garlic and sauté till light brown. Add the flour and puréed pumpkin. Stir till you have a thick sauce (add more milk, if needed). Add salt and fresh basil.
Add the pasta and cook gently, without stirring, till the pasta warms up (about 3-4 mins).
Serve and top with olive oil and grated Parmesan cheese.
Prep Time: 40 mins
Cook Time: 10 mins
Serves: 4
1 cup pearl barley
6-7 cups of water, to boil
Salt to taste
2 tbsp olive oil
3-4 tbsp beetroot juice
2 tbsp honey
1 tbsp lime juice
½ cup mint
8-10 olives
2 tbsp pine nuts
2 tbsp slivered pistachios
100 gm feta cheese
Wash the barley and boil for about 30-40 minutes in salted water till plump and cooked. Strain and cool.
In a bowl, add olive oil, beet juice, honey and lime. Mix well.
Add this dressing to the boiled barley prepared earlier.
Transfer to a serving dish and top with mint, olives, nuts and feta.
Leave in the refrigerator to chill for an hour.
Serve and enjoy.
Prep Time: 15 mins
Cook Time: 35 mins
Serves: 6
280 gm ready rolled puff pastry (thawed overnight in the refrigerator)
1 ½ cup paneer
1 cup mozzarella, shredded
200 gm cherry tomato
Salt to taste
Pepper to taste
Olive oil to taste
1 tsp lime juice
Handful of fresh mint
½ cup parsley, cleaned, chopped
½ cup fresh cilantro, cleaned and chopped
Oil a tart pan and dust with flour. Spread the puff pastry sheet on the tart pan evenly and refrigerate for an hour.
Heat oven to 175°C.
Poke holes in the puff pastry with a fork and bake for 15 minutes. If it puffs up, press it down with a spatula.
Add both the cheeses and bake again at 175°C for 15-20 minutes or until the edges are golden brown and the cheese has melted.
Slice cherry tomatoes into halves. Add to a bowl with some salt, pepper, olive oil, lime juice and herbs.
Top the baked tart with these fresh tomatoes and mint. Serve.
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