MOROCCAN CHICKPEA, CARROT & SPINACH SALAD


INGREDIENTS

1 Tab olive oil
2 Tab ground cumin
400g chickpeas, drained & rinsed
2 garlic cloves, crushed
.5 cup orange juice
.33 cup currants
2 carrots, coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
.33 cup coriander leaves, chopped
.25 cup tahini
2 Tab toasted seeds (sesame & sunflower)

DIRECTIONS

  • Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
  • Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
  • Combine currants, chickpea mixture, carrots, green onions, spinach & coriander in a large bowl.
  • Dressing: Combine tahini & reserved orange juice. Whisk to combine & drizzle over salad.
  • Toss salad through to coat in dressing and sprinkle with seeds to serve.

No-salt COCONUT SHRIMP CURRY

Serves 4 to 6

1 Tab olive oil
1 large yellow onion, chopped – about 1.5 cups
2 garlic cloves, minced
1 green jalapeño pepper, stemmed, seeded, minced
1 red jalapeño or serrano pepper, stemmed, seeded, minced
2 Tab grated fresh ginger
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1.5 Tab curry powder
1 x 750g good chopped tomatoes
1 1/2 cups coconut milk
1 1/2 Tab granulated sugar
500g frozen large shrimp – defrosted, peeled & deveined
1/2 cup coriander leaves, coarsely chopped
1 lime, cut in wedges and cooked Basmati rice – to serve

1.  Heat oil in deep skillet or soup pot. Add onion, sauté until soft but not brown – about 3 minutes.
2.  Add garlic, jalapeños & ginger. Sauté until fragrant – 1 minute.
3.  Add zucchini & curry powder – sauté 1 minute.
4.  Stir in tomatoes, coconut milk & sugar. Simmer 10 minutes.
5.  Add shrimp, cook until they turn pink and are just cooked through.
6.  Add cilantro. Taste for seasoning.
7.  Serve immediately in bowls with basmati rice & lime wedges for squeezing over the curry.