Get Nourished: Luke’s and Zoe’s recipes for a healthy iron boost
This week on Get Nourished, it’s all about vegetarian and pescatarian-friendly recipes for a healthy iron boost. Check out Luke Hines’ oysters a ‘la luke and Zoe Bingley-Pullin’s moroccan tofu salad.
Luke Hines’ Oysters A ‘La Luke style with Cucumber and Lime Dressing
Ingredients12 oysters (freshly shucked and still in shell) 100ml lime juice (from a squeeze bottle is also fine) 2 garlic cloves, peeled and minced or finely diced 1 long red chilli, seeded, finely chopped 2 makrut lime leaves, stems removed, finely shredded 2 tbsp fish sauce 1 tbsp coconut aminos 2 red radishes, finely julienned 1 small Lebanese cucumber, halved lengthways, seeded, finely chopped into small dice |
MethodStep 1. Make the oyster dressing by placing all the ingredients, except the oysters, radish and cucumber, into a glass bowl and whisk until well combined. Step 2. Add the radish and cucumber to the dressing mix, refrigerate for 30 minutes to chill and for the flavours to develop. Step 3. Arrange oysters over rock salt on a large platter with the dressing in a small bowl on the side. Use a small teaspoon to top each oyster with the dressing, enjoy. |
Zoe Bingley-Pullin’s Moroccan Tofu Salad
IngredientsFor the marinated tofu: 100-150g organic hard tofu, cut into small cubes 2 tbsp extra virgin olive oil 1 tsp cumin 1 tsp coriander a pinch of cinnamon 1/2 tsp lemon zest Sea salt and pepper For the salad: 1 cup cooked quinoa 1 beetroot, cubed 1 x 95g can chickpeas, rinsed and drained 1 small red onion, finely sliced 1 garlic clove, crushed 1 tbsp slivered almond 1 tbsp sultanas Drizzle with extra virgin olive oil |
MethodStep 1. In a bowl add all tofu ingredients, leave to marinate for 30 minutes to one hour. Step 2. In a different large bowl, add all salad ingredients and mix well. Step 3. Combine the two and serve. |
