Thursday , December 5 2019

Apples are a great addition to healthy recipes

As the season of mists and mellow fruitfulness approaches, what better way to keep the doctor at bay than to make the most of nature’s seasonal harvest. Packed with vitamins C and A, plus magnesium and fibre, the humble apple is celebrated in these appetising dishes from James Rich’s new book Apple: Recipes from the Orchard (Hardie Grant, £20). ‘Everything from the apple blossom to the fallen fruit can be used,’ says Rich, ‘making apples a hardy, versatile and delicious essential. Even smoking apple wood on the barbecue imparts a subtle sweet and fruity favour to meat, fish and veg.’ Enjoy!

Cauliflower, Pomegranate & Apple Salad

Serves: 4 as a light meal or 2 as a main

  • 1 cauliflower, trimmed and cut into florets
  • 2 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 50g unskinned almonds, roughly chopped
  • 2 sharp, green eating apples, such as Granny Smith
  • Squeeze of lemon juice
  • 1 pomegranate, seeds only
  • 150g wild rocket For the dressing
  • 1 tbsp tahini
  • 1 tbsp runny honey
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

1 Preheat the oven to 180°C/ gas mark 4 and line a medium baking sheet with parchment. Put the cauliflower florets, olive oil, paprika, cumin and almonds in a large bowl and mix well, making sure the cauliflower is evenly coated with the oil and spices. Tip onto the baking sheet and roast for 25 minutes or until the cauliflower has started to brown. Remove from the oven and leave to cool.

2 Meanwhile, core and chop the apples into 1cm chunks and add to a bowl of cold water with the lemon juice to prevent them browning. Make the dressing by combining the tahini, honey, lemon juice and olive oil. Season with salt and pepper.

3 Finally, drain the apples and combine with the cauliflower mix, pomegranate seeds and wild rocket, then drizzle over the dressing and serve.

APPLE AND RED CABBAGE SLAW – Serves: 2

  • 2 tsp apple cider vinegar
  • 1 tsp runny honey
  • 2 tsp wholegrain mustard
  • 2 tsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 crisp green eating apple, such as Granny Smith, cored and sliced into matchsticks
  • 200g red cabbage, centre removed and leaves thinly sliced or grated
  • 1 large orange or red pepper, deseeded and thinly sliced into matchsticks
  • 1 carrot, cut into matchsticks
  • 2 spring onions, cut into matchsticks
  • 25g coriander, stalks removed and leaves chopped

1 Whisk together the cider vinegar, honey, mustard and oil in a small bowl. Season with salt and pepper and put to one side.

2 Put the apple, red cabbage, pepper, carrot, spring onions and coriander in a large salad bowl and mix together.

3 When you’re ready to serve, drizzle over the dressing and toss the veggies and apple through to coat evenly.

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