3 SAVORY (YET HEALTHY) SIDE DISHES BY SAMANTHA HILLMAN

Green Beans and Almonds

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You’ll need:

12 ounces of green beans, lightly steamed

2 tablespoons butter or olive oil (or a combination)

½ cup of raw flaked almonds

sea salt and black pepper, to taste

a few wedges of lemon

Heat the oil (or butter, or both!) in a large pan on medium heat. Swirl around to coat. Add the beans toss around for about three minutes. Add the almonds and continue to toss until they’re browned. Add salt, pepper and a squeeze of lemon juice. Serve warm.

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Cauliflower and White Beans

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1 tablespoon of butter

2 cloves of garlic, crushed

1 head of cauliflower, cut into florets

1 can of cannellini beans

3 cups of chicken stock (plus an extra cup, if more liquid is needed to cover the cauliflower)

a teaspoon each of fresh thyme leaves and finely chopped rosemary leaves

½ cup of grated parmesan

sea salt and cracked pepper, to taste

On medium heat, gently fry the garlic, thyme leaves and rosemary in the butter for about a minute. Add the cauliflower, and enough stock to just cover it. Bring to the boil and cook until the cauliflower is tender. Add the drained beans, and cook, stirring constantly until the liquid is reduced. You’re looking for the consistency of mashed potatoes, add a little extra stock if needed. If it’s too watery, cook on low for a little longer to reduce. Stir in the parmesan. If you want it super smooth, pop it in the food processer (or mix with an immersion blender) OR, if you like it with a bit more texture, roughly mash. Season with salt and pepper.

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Roast Carrot and Lentil Salad

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You’ll need:

3 cups of cooked lentils

¼ cup of olive oil, divided

1 shallot, finely sliced

2 cloves of garlic, finely sliced

1 large bunch of rainbow carrots, washed and halved lengthways

1/3 cup of parsley, finely chopped

¼ cup of fresh coriander leaves, finely chopped

¾ cup of crumbled feta

a handful of chopped pistachios, to serve

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground coriander

4 tbsp honey

1 teaspoon of apple cider vinegar

sea salt and cracked pepper

Preheat oven to 400 degrees. Toss the carrots in half the olive oil, cinnamon, cumin, and honey and season with salt and pepper. Roast until golden brown and softened, around 25 – 30 minutes, turning halfway.

Meanwhile, heat another two tablespoons of oil in a large pan, add the garlic and shallot and fry gently, over medium-low heat until translucent. Increase heat to medium and add the lentils, tossing to coat in the garlicky oil. When warm, turn off the heat and season with salt and pepper, toss through the herbs, vinegar and half the feta. Arrange on a plate, scattering the carrots across, followed by the rest of the feta, and the chopped pistachios. Serve warm.

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ENJOY! X

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