Healthy eating sisters Jasmine and Melissa Hemsley have done their best to revolutionise the British diet with their spiralised and green recipes. To celebrate the release of their second book Good + Simple (Ebury Press, $49.99) they have shared two healthy, easy dinner ideas with Vogue Living.
Spicy miso salmon with broccoli rice
This flavoursome and satisfying dish can be made in one pan in just 10 minutes - ready in no time, in other worlds, and with washing up kept to a minimum.
Serves 2
INGREDIENTS:
2 teaspoons coconut oil
2 x 300g wild salmon fillet (skin on)
Sea salt and black pepper
For the Broccoli rice
1 large head of broccoli (about 350g)
2 tablespoons of water
2 spring onions, finely sliced, or 1 tablespoon snipped fresh chives
Spicy Miso Sauce
1 tablespoons unpasteurised miso paste (to taste)
2 teaspoons maple syrup
4 tablespoons hot water
1 tablespoon lemon juice
A pinch of chilli powder or cayenne pepper
A pinch of sea salt or dash of tamari, to taste
METHOD:
1. For the broccoli rice, grate the broccoli – including the stalk – into rice-sized pieces, either by hand (using the coarse side of a grater) or in a food processor (using the S-curved blade or grater attachment). Set aside.
2. Melt the coconut oil in a wide frying pan on a medium heat, season the salmon with salt and pepper, then fry, skin side down, for 3 minutes until crispy. Carefully turn over and fry the flesh side for 1–2 minutes until just cooked through. Transfer fromthe pan onto individual warmed plates and keep warm.
3. Tip the grated broccoli straight into the samepan with the water, turn up the heat, cover with a lid and leave to steam for 3minutes, stirring halfway through, until tender but still with a little bite. Season to taste with salt and pepper and then add the spring onions or chives.
4. While the broccoli rice is cooking, stir or whisk themiso sauce ingredients together in a bowl, or shake in a jam jar with the lid on. Divide the broccoli rice between the plates, pour the sauce over the fish and serve immediately.
Green goddess noodle salad
This salad is a great way to oak lots of vibrant greens into one dish. A sesame, ginger and lime dressing and some nutty buckwheat noodles tie it all together. It is the perfect dish to make on a Sunday night for supper, giving you leftovers to keep in the fridge and use for a packed lunch the following day. Pile everything into a glass jar - the dressing at the bottom and the avocado slices and leaves on top so they’re not crushed, then add the lid and take to go!
Serves 4
INGREDIENTS:
300g buckwheat(soba) noodles
1 tablespoon extra-virgin
olive oil 300g broccoli
florets or purple-sprouting
broccoli, asparagus or
green beans
1 medium green cabbage or pak choi, leaves finely shredded
1 medium fennel bulb, finely sliced
1 cucumber, halved lengthways, seeds scooped out with a spoon and flesh chopped
4 spring onions, finely sliced
1 large ripe avocado, sliced
2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked kale)
1 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds), preferably ‘crispy activated’ (page 341)
4 large handfuls of fresh herbs (such as coriander, mint or basil or a mixture), roughly chopped
METHOD:
1. Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 minutes). Use two forks to tease the noodles apart during the first minute of cooking.
2. When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the EVOO in a large serving bowl to stop the noodles sticking together. Set aside.
3. Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in 4 tablespoons of boiling water for 4 minutes until tender.
4. Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.
5. Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs.
This is an extract from Good + Simple by Melissa and Jasmine Hemsley (Ebury Press, $49.99). Photography by Nick Hopper. Foxtel will air the world premiere of their brand new series Hemsley & Hemsley: Healthy & Delicious, on Monday, March 21 at 8.30pm on LifeStyle FOOD.
