5 Recipes To Reboot Your Veg

SLOW ROASTED LEEKS

Perfect served with Kirsty’s Slow Cooked Beef

Prep Time 5 mins

Cooking Time 2 hours

Serves 4 people

INGREDIENTS

  • 4 leeks
  • ¼ cup of olive oil
  • ½ teaspoon sea salt

INSTRUCTIONS

  1. Wash leeks, chop ½ inch off the bottom and chop in half vertically
  2. In a bowl, toss leeks with olive oil and salt until well-coated
  3. Place leeks on a baking tray and wrap in foil and put in a pre-heated oven at 150°C/ Gas mark 3 for 1 ½ hours
  4. Remove the foil and flip over the leeks and return to the oven for another 30 minutes until they are golden brown and slightly crispy
Slow Roasted Caramelised Leeks

BALSAMIC ROASTED BRUSSEL SPROUTS

Perfect served with Kirsty’s Cottage Pie

Prep Time: 5 mins

Cooking Time: 25 mins

Serves 4 people

INGREDIENTS

  • ½ kg Brussel Sprouts
  • 1 tbsp minced garlic
  • 2 tbsp balsamic vinegar
  • ½ tsp sea salt

INSTRUCTIONS

  1. Preheat the oven to 190°C/ Gas mark 5
  2. Wash the Brussel sprouts, remove the ends and slice in half
  3. Evenly coat the sprouts with balsamic vinegar, sea salt & the minced garlic
  4. Cook for 25 minutes
Roasted Balsamic Brussel Sprouts

GRILLED ‘MEXICAN’ CORN ON THE COB

Perfect with Kirsty’s Spanish Chicken

Prep Time: 5 mins

Cook Time: 15 mins

Serves 5 people

INGREDIENTS

  • 5 pieces of corn on the cob, husks removed
  • 2 tbsp. olive oil
  • Salt and black pepper to taste
  • 1/4 cup Dairy Free mayonnaise
  • 1/2 cup Dairy Free Italian style hard cheese
  • 2 tbsp. garlic powder
  • 3 tbsp. paprika
  • 1 tbsp. cayenne pepper
  • 5 lime wedges

INSTRUCTIONS

  1. Coat the corn cobs with olive oil and evenly sprinkle salt and pepper
  2. Place the corn under the grill, gas mark 5 and cook for 12-15 minutes turning every 5 minutes or so until lightly browned (just enough for the kernels to be cooked).
  3. Cover each piece in the dairy free mayonnaise, then sprinkle the Italian style cheese, garlic powder, paprika and cayenne pepper.
  4. Squeeze the lime juice over the corn just before eating.
Grilled ‘Mexican’ corn

ROASTED TURMERIC BUTTERNUT SQUASH

Perfect with Kirsty’s Sicilian Veg One Pot

Prep Time: 10 mins

Cooking Time: 28 mins

Serves: 4 people

INGREDIENTS

  • 1 ½ tbsp. olive oil
  • 1 large butternut squash
  • ½ tsp salt
  • ½ tsp ground turmeric
  • ½ tsp garlic powder
  • fresh black pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 220°C/ Gas mark 7. Lightly oil two large baking trays
  2. Slice the butternut squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
  3. Drizzle the olive oil, salt, turmeric, garlic powder and black pepper, tossing toss well to coat.
  4. Lay flat on the baking tray and place in the oven for 14 minutes on each side.
Roasted Turmeric Butternut Squash

GARLIC & LEMON STRING BEANS

Perfect with Kirsty’s Lasagne

Cook Time: 10 mins

Serves 4 people

INGREDIENTS

  • 320g String beans
  • 1 tbsp. Olive oil
  • 1 tsp: Minced Garlic
  • 1 fresh lemon
  • Cracked pepper & salt to taste

INSTRUCTIONS

  1. Add the garlic and a drizzle of olive oil into a pan; turn to medium heat
  2. Add the string beans and mix around for 2 minutes
  3. Add cracked pepper and salt to taste and the juice & zest from the lemon
  4. Cook for 10 mins
Garlic & Lemon String Beans