Rachel's Recipes

SALADS

Kimchi tofu noodles with chilli peanuts

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Prep 15 min
Cook 15 min
Serves 4

2 tbsp sesame or neutral oil
2 garlic cloves, peeled and finely grated
3cm ginger, peeled and finely grated
280g firm tofu, cut into 1½cm cubes
½ tsp ground turmeric
1 tsp sea salt flakes,plus extra to taste
½ sweetheart cabbage, cut into ½cm-thick slices
2 150g packets straight-to-wok udon
2 tbsp soy sauce

For the chilli peanuts
1 tbsp butter, or sesame oil
40g salted peanuts
½ tsp chilli flakes

For the topping
2-4 tbsp kimchi, finely chopped
2 spring onions,trimmed and finely sliced

Put the oil in a large frying pan on a low heat, add the garlic and ginger, and stir-fry for 30 seconds. Add the tofu, stirring gently to coat it in the oil, then turn up the heat to medium and fry the tofu for two minutes. Flip the cubes and fry on the other side for another two minutes, until lightly golden brown.

Add the turmeric and salt, stir-fry for another minute, then scatter in the sliced cabbage. Add two tablespoons of boiling water, then cover and leave to steam for three minutes.

Meanwhile, melt the butter in a small frying pan, add the peanuts and fry for a minute. Stir in the chilli flakes, take off the heat and leave to cool.

Add the noodles to the cabbage and tofu pan, and gently stir-fry for two minutes, until the noodles are cooked through. Add the soy sauce, stir well, then taste and add salt, if required.

Divide the noodles and tofu between four bowls, then top with the kimchi, chilli peanuts and sliced spring onions. (Alternatively, make up just two bowls, and save the rest for lunch the next day.)

Tabbouleh

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Prep 15 min
Cook 35 min
Cool 30 min
Serves 4 as a side

75ml olive oil
4 garlic cloves, peeled and crushed
150g cracked freekeh
¾ tsp ground allspice
½ tsp ground cinnamon
Salt and black pepper
1½ cucumbers (500g), deseeded and cut into ¼cm-thick half-moons (350g net weight)
1 small red onion, peeled and very thinly sliced
2 tbsp cider vinegar
30g parsley leaves, roughly chopped
20g mint leaves, roughly torn
2 tbsp lemon juice
1 tsp sumac

Put a tablespoon and a half of the oil in a medium saucepan on a medium-high heat. Add the garlic and cook for about 90 seconds, until lightly coloured, then add the freekeh, allspice and cinnamon, and cook, stirring constantly, for 30 seconds more. Add 270ml water, half a teaspoon of salt and a good grind of black pepper. Bring to a boil, cover, turn the heat to low and cook for 15 minutes. Turn off the heat, then leave to sit, still covered, for another 15 minutes. Remove the lid and leave for about 30 minutes, to cool completely.

Put the cucumber, onion, vinegar and an eighth of a teaspoon of salt into a large bowl and toss to combine. Leave to pickle for about 20 minutes, then add the cold freekeh, herbs, lemon juice, remaining three and a half tablespoons of oil, half a teaspoon of salt and a good grind of black pepper. Mix well, then transfer to a platter. Sprinkle with the sumac and serve.

Grilled nectarine and burrata salad with pickled onions, tomato and mint

Prep 35 min
Cook 10 min
Serves 4

1 red onion,peeled and finely sliced
2 tbsp good-quality white wine vinegar
2 tsp caster sugar, or honey
Salt and pepper
40g pumpkin seeds
2 not-too-ripe nectarines
4-5 tbsp extra virgin olive oil
1 cucumber, cut in half lengthways, deseeded and cut into diagonal chunks
300g baby yellow or red tomatoes, halved
2 big handfuls mint leaves, roughly chopped
80g rocket
Juice of ½ lemon
250g burrata

Put the onion in a small bowl, add the vinegar and caster sugar, and toss to coat. Season and set aside.

Tip the pumpkin seeds into a small frying pan set over a medium heat and toast for a few minutes, shaking the pan every now and then, until lightly toasted all over. Tip out on to a plate and set aside.

Put a griddle pan on a medium-high heat. Run a sharp knife around the seam of the nectarines, pull them in half and gently remove and discard the stones without damaging the flesh. Cut each half into quarters, then put in a bowl, toss with a tablespoon of oil and season. When the griddle is smoking hot, grill the nectarine slices for a few minutes on each side, until char marks appear but they are still holding their shape (you can also do this under a hot grill).

Put the cucumber, tomatoes, mint and rocket in a large bowl, squeeze over the lemon juice, drizzle with a few tablespoons of oil and season well. Toss gently, then arrange on a platter or individual salad plates.

Break open the burrata and tear it into pieces over the salad, tucking in the nectarine slices as you do. Scatter over the pickled onions, dress with their pickling liquor and season the lot with freshly ground black pepper, a little sea salt and a final drizzle of your best olive oil. Sprinkle with the pumpkin seeds and eat at once.