Western News: July 09, 2019
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WESTERN NEWS Latest Christchurch news at www.star.kiwi<br />
Tuesday <strong>July</strong> 9 <strong>2019</strong> 15<br />
Tasty Bites<br />
Local<br />
<strong>News</strong><br />
Now<br />
Fire rages, homes at risk<br />
Eat healthy using delicious ingredients<br />
Salads never need to<br />
be boring, as seasonal<br />
ingredients are just that<br />
– seasonal. Winter brings<br />
delicious flavours and<br />
textures which go great with<br />
grains. But don’t forget to<br />
add a punchy dressing<br />
Buckwheat with<br />
autumn vegetables and<br />
pomegranate dressing<br />
Ingredients<br />
250g buckwheat groats, rinsed<br />
well<br />
1 bulb fennel, cut into thin<br />
wedges<br />
250g pumpkin, peeled and<br />
deseeded, cut into cubes<br />
1 red onion, peeled and cut into<br />
wedges<br />
¼ cup parsley, roughly chopped<br />
2 Tbsp fennel tops, roughly<br />
chopped<br />
Dressing<br />
2 Tbsp pomegranate molasses<br />
1 Tbsp maple syrup<br />
4 Tbsp olive oil<br />
¼ tsp ground cinnamon<br />
Pinch of salt<br />
Directions<br />
Heat the oven to 200 deg C.<br />
Bring a medium-sized pot of<br />
lightly-salted water to the boil.<br />
Add the rinsed buckwheat and<br />
cook for 25-35min. The groats<br />
should be tender when cooked.<br />
Drain and rinse under cold<br />
water. Put into a large bowl.<br />
While the groats are cooking,<br />
prepare the vegetables.<br />
Put the chopped vegetables<br />
into a bowl with enough olive<br />
oil to coat them well. Season<br />
with salt and cracked pepper.<br />
Toss to combine. Spread evenly<br />
over a suitably-sized oven dish.<br />
Roast, turning occasionally so<br />
the vegetables cook evenly and<br />
colour all over (30min).<br />
Add the ingredients together<br />
and pour over the dressing in a<br />
small bowl and whisk together.<br />
Add the roasted vegetables to<br />
the cooked buckwheat, drizzle<br />
over the dressing and add the<br />
herbs. Toss gently to combine,<br />
taste and adjust, seasoning if<br />
necessary.<br />
Top off your healthy salad<br />
with a nutritious treat<br />
Hazelnut bliss balls<br />
Ingredients<br />
½ cup hazelnuts<br />
½ orange (juice and grated zest)<br />
1 cup fine coconut<br />
1 Tbsp coconut oil<br />
½ tsp cinnamon<br />
1 Tbsp dark cacao powder<br />
1 tsp vanilla essence<br />
Pinch of salt<br />
Chunks of your favourite (storebought)<br />
dark chocolate for the<br />
centre of each bliss ball.<br />
Directions<br />
Place all the bliss ball<br />
ingredients (except the chunks<br />
of chocolate) into a bowl and<br />
mix well. Then roll balls out of<br />
the mixture.<br />
Push a chunk of chocolate into<br />
the centre of each bliss ball while<br />
shaping them in your hands. You<br />
can choose how big you make<br />
the bliss balls.
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