A divine dressing.
This sticky dressing is divine. I'm sure you will find many uses for it in your kitchen, but my favourite way is to simply drizzle it over crisp sugar snap peas and delicious green beans blanched in hot water.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 servings as a side
INGREDIENTS
- 300g sugar snap peas, finely sliced
- 300g green beans, roughly chopped into 3cm pieces
- 300g cooked brown lentils
- 1 small red pepper (120g), deseeded and finely chopped
- 10g coriander, leaves and stalks finely chopped
- 10g mint, leaves only, finely chopped
For the dressing:
- 2 tsp tamarind paste
- 4 tbsp date molasses or coconut sugar
- 4 tbsp black vinegar or sherry vinegar
- 4 tbsp tamari or soy sauce
- 1 garlic clove, grated
- Juice of 1 lime
METHOD
- Mix the dressing ingredients in a pan over a medium heat and bring to a gentle simmer. Cook for 8 minutes or until reduced to a thick, sticky mixture that thickly coats the back of a spoon.
- Meanwhile, blanch the sugar snaps and green beans in a large pan of boiling water for 3 minutes, then drain thoroughly.
- Toss onto a large platter with the lentils and red pepper, drizzle the sticky dressing over the top and carefully toss through with tongs. Scatter over the herbs and serve.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
This is based on Brie’s great grandma’s recipe, which has been passed down for generations.
This no-bake cheesecake is deceptively easy to make but will make a big impact at your next Halloween party.
Every alpha knows that their pack will wake up ravenous after a night of rocking out under a full moon.
These beautiful little pumpkins are a real showstopper.
This incredibly moist cake harnesses the power of amaro, olive oil, and a little bit of orange for a lovely floral and fruity flavour.
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
