The Baked dahi vada
Lentil Dumplings in yoghurt & tamarind
Underneath a beautiful blanket of yoghurt, chutney, coriander (cilantro) leaves and pomegranate seeds, lie little sponge dumplings made of two types of lentils, baked, then soaked in water and squeezed, making them moist and ready to absorb all that goodness from the pool of creamy yoghurt poured over them. Traditionally, these dumplings are fried, but Pratibha auntie, my sister’s mother-in-law, from whom I get a lot of my healthy Indian inspiration, taught me this seemingly simple (albeit with a few steps!) but a genius recipe. These will last for a few days, so make a large plate or two and leave in the fridge to snack on. Gloriously colourful for dinner parties!
Mediterranean Tuna With Pesto Quinoa
Inspired by my recent trip to Barcelona, this dish is light, tasty and perfect for lunch or a light dinner. Swap the tuna for chicken or large chargrilled prawns if you prefer.
Pear & Walnut Carpaccio
By Irena Macri, from the Cookbook Eat Drink Paleo
Serves 2 as a starter
Following on from my recent interview with Irena Macri and her guest recipe Asian Chicken Cakes, here is another recipe from the wonderful Eat Drink Paleo cookbook.
*You can read my full interview with Irena here
‘Walnut and pear go beautifully together, even when served as a semi-savoury dish. Pecorino is a cheese made with sheep’s milk and is often a good option for those sensitive to cow’s milk dairy. It is completely optional but it does add a nice touch of saltiness to balance out the sweetness of the pear.’