Delicious and Nutritious Dishes from Yasmin Khan’s New Book
Yasmin Khan, a renowned food writer, has crafted a collection of recipes that not only delight the palate but also promote a healthy lifestyle. Her new book, Sabzi, which takes its name from the Persian word for “herbs,” features a range of vibrant and nourishing dishes. Here are three standout recipes that highlight fresh ingredients, bold flavors, and a commitment to sustainability.
Roast Potato, Asparagus & Sun-Dried Tomato Salad
This colorful salad is perfect for any occasion, combining the earthiness of roasted potatoes with the freshness of asparagus and the tangy kick of sun-dried tomatoes.
Ingredients:
– 1 kg new potatoes
– Vegetable oil
– 200g asparagus tips (about 18 stalks)
– 2 large handfuls rocket leaves
– 2 tbsp finely sliced spring onions
– 6 sun-dried tomato halves, roughly chopped
– 1 large handful basil leaves, roughly torn
– 125g fresh mozzarella ball (optional)
– Aleppo pepper or other mild chilli flakes
– Salt
Dressing:
– 2 tbsp extra virgin olive oil
– 1½ tbsp lemon juice
– ½ tsp ground allspice
– 1 garlic clove, smashed with the side of a knife
– Salt and freshly ground black pepper
Instructions:
1. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
2. Toss the potatoes with two tablespoons of vegetable oil and a quarter teaspoon of salt on a large baking sheet. Roast for about 50 minutes, until tender inside and crispy on the outside.
3. After 40 minutes, toss the asparagus in a little vegetable oil and a sprinkle of salt, and add to the potatoes for the last 10 minutes of their roasting.
4. Meanwhile, make the dressing by whisking together the olive oil, lemon juice, allspice, smashed garlic clove, and a quarter teaspoon of both salt and pepper in a small bowl. Set aside to infuse for at least 15 minutes.
5. Once cooked, let the potatoes cool enough to handle. Use your hands to roughly tear them into halves or quarters.
6. Transfer to a large bowl and add the rocket, spring onions, and sun-dried tomatoes. Remove the garlic from the dressing and pour over the salad. Mix well. Gently fold in the basil. Tear the mozzarella into chunks and nestle around the potatoes. Finish with a sprinkling of chilli flakes.
Halloumi Lasagne
This vegetarian lasagne is a hearty and satisfying dish that combines the richness of halloumi with a medley of roasted vegetables.
Ingredients:
– 550g butternut squash, peeled and deseeded, cut into small pieces
– 450g courgettes, cut into small pieces
– 1 red pepper, cut into small pieces
– 2 medium aubergines, cut into small pieces
– Olive oil
– 1 onion, finely chopped
– 4 garlic cloves, finely grated
– 500ml passata
– 1 tsp balsamic vinegar
– 2 tsp dried oregano
– 1 tsp sweet paprika
– ½ tsp Aleppo pepper or other mild chilli flakes
– ¼ tsp ground cinnamon
– 120ml water
– 12 lasagne sheets
Béchamel Sauce:
– 75g butter
– 80g plain flour
– 700ml milk
– ¼ tsp ground white pepper
– Pinch ground nutmeg
– 50g finely grated Parmesan cheese
Toppings:
– 200g block halloumi, very thinly sliced
– 25g finely grated Parmesan cheese
Instructions:
1. Preheat the oven to 180°C/160°C Fan/Gas mark 4.
2. Combine the squash, courgettes, red pepper, and aubergines on a baking sheet. Add three tablespoons of olive oil and a generous pinch of salt. Mix well with your hands. Roast for 30 minutes, or until soft.
3. Heat two tablespoons of oil in a large pan over a medium heat. Add the onion and stir for 12 minutes. Add the garlic and cook for one minute. Stir in the passata, vinegar, oregano, paprika, chilli, and cinnamon and cook for five minutes, stirring.
4. Add the roasted vegetables and season with three-quarters of a teaspoon of salt and a quarter teaspoon of black pepper. Add water to loosen and mix well.
5. For the béchamel, combine the butter and flour in a saucepan over a low heat. Cook for three to four minutes, stirring often to form a paste. Add the milk, white pepper, and nutmeg and whisk for one to two minutes, until the sauce is thick and smooth. Stir in the Parmesan and a quarter teaspoon of salt.
6. Spoon a third of the vegetable mixture into a 2.6 litre glass baking dish and cover with a third of the lasagne sheets in a single layer. Top with a third of the béchamel. Repeat twice more. Top with the halloumi and Parmesan.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 25 minutes. Stand for 10 minutes before serving.
Mung Bean, Spinach & Tomato Dhal
This comforting dhal is packed with protein and flavor, making it a perfect addition to any meal.
Ingredients:
– 200g whole mung beans
– 1.7 litres just-boiled water
– 1 jalapeño chilli, halved and deseeded
– 2 tbsp vegetable oil
– 1 medium onion, diced
– 4 garlic cloves, crushed
– 1 heaped tbsp finely chopped ginger
– 2 tsp garam masala
– 1½ tsp cumin seeds
– 1 tsp ground turmeric
– ¼ tsp cayenne pepper, to taste
– 3 tbsp tomato purée
– 3 heaped tbsp fenugreek leaves (kasoori methi)
– 300g frozen spinach
– 30g butter or ghee, or 2 tbsp olive oil
– Salt and freshly ground black pepper
Instructions:
1. Rinse the mung beans under cold running water, then place in a large bowl of cold water with half a teaspoon of salt. Soak for an hour.
2. Rinse and drain the beans and transfer to a large saucepan. Top with the just-boiled water and bring to a boil over a medium heat for five minutes. Use a spoon to remove any scum that rises to the top, then add the jalapeño, cover, and cook for 20 minutes.
3. Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. Add the onion and cook for 15 minutes, or until soft. Add the garlic and ginger and cook for another two minutes.
4. Stir in the garam masala, cumin seeds, turmeric, cayenne, a teaspoon of salt, and a quarter of a teaspoon of black pepper. Cook for two minutes, then transfer to the pot of mung beans, along with the tomato purée and fenugreek leaves.
5. Cover and cook for 15 minutes, or until the mung beans have softened (the timing can vary). Add a bit more water if it starts to look dry.
6. Add the spinach and butter, cover, and cook, stirring every so often, until the leaves have wilted, for five to seven minutes. Season to taste and serve.
