- 1 onion
- 2 carrots
- 2 stalks celery
- 1 medium potato
- 1 garlic clove
- 3 T chopped coriander
- 1/2 C red split lentils
- 1/4 t chilli flakes
- 1 tin chopped tomatoes
- 1 pack pancetta
Peal and finely chop the onions and carrots. Finely chop the celery and garlic. Peal and chop the potato into 2cm chunks. Rinse the lentils thoroughly.
Cook the chilli, onion, carrot, celery, and garlic in 1 T olive oil for about 6 min. Add the potato and cook a further 5 min. Add 600 ml water and bring to a simmer. Add bouillon, tomatoes, and lentils. Simmer for 20 min. or until the lentils are soft.
Meanwhile, cook the pancetta for 5 min. until crispy around the edges. Drain and set aside.
Serve soup garnished with coriander and pancetta.
- 1/4 bunch of fresh coriander
- 1 fresh red chilli
- 1 lime
- 1 clove garlic
- 3 cm fresh ginger
- 4 spring onions
- 2 carrots
- 1/2 head broccoli
- 125 g egg noodles
- 25 g unsalted cashews
- 1 skinless chicken breast
- 1 T soy sauce
- 1/2 T fish sauce
Pick the coriander leaves and finely slice the stalks. Deseed the chili and finely slice. Cut the lime into wedges.
Finely slice the garlic and spring onions; peel and matchstick the ginger. Thinly slice the carrots at an angle, and cut the broccoli into small florets.
Cook the noodles in boiling water, then drain under cold water and set aside with a bit of oil.
Toast the cashews in a dry frying pan or wok until golden, then set aside.
Cut the chicken into small pieces, and fry 2-3 min. in 1 T oil until golden. Add the coriander stalks, garlic, and ginger, and stir fry 1 min. Add the spring onions, carrots, and broccoli and stir-fry another 2 minutes. Add the noodles, and continue frying until the noodles are warm and the chicken cooked.
Add the fish sauce and soy sauce, then remove from heat. Serve, garnished with cashews, chillis, coriander, and lime juice.
Credits: Jamie Oliver, HelloFresh
- Flank steak
- 1/2 T Ras el Hanout
- vegetable bouillon
- 2 garlic cloves
- 2 spring onions
- 1 carrot
- 1 red pepper
- 3/4 C couscous
- 3 T chopped coriander/li>
- 2 handfuls baby spinach
- 1/2 lemon
Rub the steak with Ras el Hanout on both sides and let sit at room temperature for at least half an hour.
Bring 250 ml and the bouillon to boil in a small stock pot. Thinly slice the garlic, spring onions, carrot, and red pepper. When the broth boils, remove from heat and add the couscous; cover.
Heat frying pan with 1 T olive oil. Cook the garlic, carrot, onion, and pepper for 4-5 min.
Season the steak with salt and pepper. Heat another frying pan with 1 T olive oil. Sear steak on each side 2-3 min. until nicely colored. Remove from pan and set aside.
While the steak is searing, chop coriander, and add 3/4 of it to the vegetables. Remove from heat, add the baby spinach and 2 T olive oil. Fold together to wilt the spinach. When the couscous has soaked up all the water, fluff with fork and add to vegetables; mix thoroughly. Zest the lemon and add the zest with 1 T lemon juice to the couscous.
Slice steak thinly on the diagonal, and serve over the couscous/vegetable mix, garnished with the remainder of the coriander.