Extra recipes from Aarti Sequeira

Today's Arts & Life cover is a preview of Taste of Dubai, featuring an interview with Aarti Sequeira, a former winner of Food Network's The Next Food Network Star television show, who will be appearing at the festival this weekend.

We didn't have the space to run all the recipes that she supplied us with in the paper, so below is an extra recipe for broccoli and dill raita coleslaw fom Sequeira's repertoire.

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Broccoli and Dill Raita Coleslaw

Difficulty: Easy

Prep time: ¼ hour

Serves: 6-8

Ingredients

For the ginger-garlic paste:

115g cloves garlic, whole

115g fresh ginger, peeled, cut into 1cm slices

3 tbsp vegetable oil

For the coleslaw:

115g whole milk yoghurt

115g mayonnaise

2 tbsp lemon juice

56g minced fresh coriander

14g minced fresh dill

1 tbsp ginger-garlic paste

1/2 tsp salt

1/ tsp freshly ground black pepper

1 medium shallot, minced

560g broccoli coleslaw

56g dried cranberries (optional, can substitute pomegranate seeds)

115g skinless sliced almonds, toasted

Method

1) Make the ginger-garlic paste. Throw the garlic, ginger and vegetable oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall it should resemble a paste.

2) Save what you don't use in a small glass jar; it should last in the fridge for 2-3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy, etc. We always had a jar of this stuff in our fridge growing up.

3) Make the coleslaw. In a large bowl, whisk together all of the ingredients except the broccoli coleslaw, cranberries and almonds. Taste for seasoning and adjust according to your palate.

Add the coleslaw, cranberries and almonds and gently toss. Chill before serving.