SPICY TOMATO TARTARE ON CRUNCHY CIABATTA

SERVES 1 PORTION

4 ripe tomatoes

1 1/4 oz. (40 g) pitted black olives

1⁄2 tsp. sea salt

pinch of freshly ground mixed

coloured peppercorns

finely grated zest and juice of 1/2 unwaxed lemon

2 1/2 tbsp. extra virgin olive oil

1/2 tsp. balsamic vinegar

1/2 tsp. agave syrup

1–2 tbsp. chopped basil leaves

4 slices of ciabatta bread

NUTRITIONAL VALUES

Calories: 1391kcal
Fat: 93.9g (14.2g S.Fat)
Carbs: 134.2g
Protein: 23.1g
Sugar: 23.1g
Sodium: 2993mg

METHOD

To skin the tomatoes, score a cross into the skins on the opposite side from the stalks, place in a bowl, pour over boiling water, and leave for a few minutes. Plunge into cold water to prevent them from cooking; the skins should simply peel off. Remove the seeds and quarter them, then finely chop the flesh. Chop the olives finely.

Combine the tomatoes and olives with the salt, pepper, lemon zest, 1 tsp lemon juice, 1 tbsp oil, vinegar, agave syrup, and basil in a mixing bowl. Taste and season with more lemon juice, salt, and pepper if desired.

In a large pan, heat the remaining 1 1/2 tbsp. oil and toast the ciabatta slices on both sides until golden brown. Remove from the pan and set aside to cool. Separately pack the ciabatta and tomato tartare to take with you. Simply spread the tomato tartare on the slices of bread to serve.

SUPER CRUNCHY ALMOND NUT BALLS

SERVES 10 BALLS

3/4 cup (85g) slivered almonds

5 1/2 oz. (150 g) firm vegan nougat

1 oz. (30 g) hazelnut brittle

2 3/4 oz. (80 g) vegan dark chocolate

1/2 tbsp. coconut oil

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 7.3g (2g S.Fat)
Carbs: 18.9g
Protein: 3.9g
Sugar: 9.7g
Sodium: 33mg

METHOD

In a dry pan, toast the almonds until golden brown. Simultaneously, warm the nougat in a heatproof bowl over a saucepan of simmering water. In a small bowl, finely crumble the toasted almonds and combine with the crumbled brittle. Work them into the nougat until evenly distributed, then chill for 20 minutes.

Form the nougat mixture into 10 balls as soon as it is firm but still malleable. Allow the balls to chill for another 20 minutes to firm up. In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate with the oil. Dip each ball into the chocolate with a fork, then place on a cooling rack. Put them in the fridge right away and keep them there until you're ready to eat or pack them.

SMOKED TOFU & CRUNCHY VEGGIE SUSHI

SERVES 3 TO 4 SNACK PORTIONS

FOR THE SUSHI ROLLS

1/2 cup (125 g) sushi rice

1/4 cucumber

1 small parsnip

1 3/4oz. (50 g) smoked tofu

1/4 avocado

2 1/2 tsp. rice vinegar

1/2 tbsp. granulated sugar

1/4 tsp. sea salt

1/2 tbsp. canola oil

1/2 tbsp. soy sauce

3 nori sheets

wasabi paste

TO SERVE

soy sauce

sweet chili sauce

SPECIAL EQUIPMENT

bamboo mat, for rolling (from an Asian grocery store)

NUTRITIONAL VALUES

Calories: 200kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 29.1g
Protein: 5.8g
Sugar: 4.1g
Sodium: 362mg

METHOD

In a strainer, rinse the rice under cold running water until the water runs clear. Allow it to drain completely. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer for about 15 minutes over low heat. Turn off the heat and set aside for 15 minutes to allow the rice to swell.

Meanwhile, peel the cucumber and parsnip and cut them into thin strips. Using a sharp knife, cut the smoked tofu into thin strips. With a spoon, carefully scoop out the flesh of the avocado in a single piece and slice into strips.

In a mixing bowl, combine the vinegar, sugar, and salt. Combine the sweetened vinegar with the still-warm rice and set aside to cool. In a pan, heat the oil and briefly brown the smoked tofu and parsnip over medium heat. Pour in the soy sauce.

1 nori sheet should be laid out on a bamboo mat. Spread out half of the rice so that it is about 1/4in (5mm) thick and make a dip with your thumb down the centre. Fill the bottom half of the dip with wasabi paste. Half of the cucumber, parsnip, smoked tofu, and avocado should be evenly distributed throughout the dip. Roll it up carefully, gently press it together, and brush it with a little water. Repeat with the remaining fillings and the second nori sheet. Using a very sharp, dampened knife, cut the rolls into pieces. Separately package the mini sushi rolls and dipping sauces to take with you.