Tickle your taste buds with three dishes that pack in protein and flavour, with a hint of heat.
Quinoa-crusted subz seekh (Serves 4)
Ingredients
250g potatoes
50g green peas
100g green beans
50g carrots
50g broccoli
1 inch ginger
2 green chillies
2 tbsp quinoa
5 tbsp breadcrumbs
Juice of 1 medium lemon
1 tsp red chilli powder
1 tsp pomegranate powder
2 tsp black salt
2 tbsp olive oil
Method
Preheat oven to 200°C.
Thread the beans, peel and dice potatoes and carrots, and break broccoli into small florets (dice the stem).
Boil all vegetables – green peas separately – strain and set aside.
Pick, wash and soak quinoa for 20 minutes, then boil until cooked. Drain and spread it out on a plate.
Blend all the vegetables and green chillies until they make a coarse paste.
Heat olive oil in a thick-bottom pan. Add the vegetable paste and cook until it loses its moisture and the mixture becomes thick.
Mix in lemon juice, red chilli powder, pomegranate powder and black salt.
Spread the vegetable mixture on a tray and leave to cool.
Add breadcrumbs to thicken the mixture.
Use skewers to shape the vegetable mixture into sausage-sized cylinders (approximately 1/3 cup vegetable mixture per skewer).
Roll the skewers over the cooked quinoa and press in the quinoa so it sticks.
Place skewers in a single layer on a baking sheet.
Roast in the oven for 10 minutes.
Remove skewers and serve warm.
Fisherman's prawns (lime-scented coconut and chilli prawns) ()Serves 4
Ingredients
16 king prawns, de-shelled and deveined
4 lime leaves
1 stick lemongrass, cut in half lengthwise
150g onions, finely chopped
5 cloves garlic
3 Romero peppers
1 tbsp white vinegar
2 tomatoes, blended
200ml coconut milk
50ml vegetable oil
Salt to taste
2 tbsp grated fresh coconut
Method
Heat the oil in a pot and add the finely chopped onions, lime leaves and lemongrass. Cook until brown.
Next, blend the white vinegar, garlic and fresh red chillies. Add this chilli paste to the onions and cook for another two to three minutes. Add the blended tomatoes and cook until the oil separates.
Lower the flame and add the coconut milk and salt.
Cook until the sauce is thick. Add the prawns and stir for another five minutes. Add salt to taste.
Serve hot, garnished with grated fresh coconut.
Tandoori salmon with mustard and herb marinade (Serves 4)
Ingredients
400g salmon fillet
2 tbsp grainy mustard
2 tbsp Dijon mustard
1 tbsp rosemary, chopped
Juice of 1 medium lemon
2 tbsp ginger-garlic paste
1 tbsp olive oil
3 tbsp low-calorie yogurt
2 tsp turmeric
1 tsp red chilli powder
1 tsp dry mango powder
Quinoa and yogurt relish
100g quinoa
½ medium-size red onion, finely chopped
2 tbsp dill, chopped
1 tsp low-calorie sweetener
2 tbsp natural Greek yogurt
Method
Preheat oven to 200°C.
Cut salmon fillet into five-centimetre squares.
Dry roast rosemary in a pan and set aside to cool.
Mix all ingredients (except salmon) and rub onto salmon pieces.
Place in a single layer on a baking sheet (skin-side down).
Roast in the oven for 10 minutes.
Quinoa and yogurt relish
Rinse quinoa, then boil for 15 minutes, drain, and press on sieve to remove any excess moisture.
Wash red onions (to remove strong flavour).
Mix all ingredients and chill until ready to serve.
Serve salmon sprinkled with lemon juice and quinoa relish.
Recipes and photographs provided by Mint Leaf of London restaurant, Emirates Financial Towers, DIFC, Dubai. Contact 04 706 0900 or visit www.mintleaf.ae
