Nor'West News: December 03, 2019

NOR’WEST NEWS Latest Canterbury news at starnews.co.nz
Tuesday December 3 2019 13
Tasty Bites
Plant-based Middle
Eastern flavours
KIDSTUFF
Unique family
focused dance
studio
You have to make
this dish! Eggplant
would have to be our
favourite vegetable.
Slow-roasting eggplant
in smoked paprika and
pomegranate molasses
makes the flesh
deliciously soft and
bursting with Middle
Eastern flavours.
Cauliflower and tahini
add a creamy richness,
which is so delicious
with the punchy vibrant
salsa. If you are serving
this as a side dish, we
recommend pairing it
with slow-cooked lamb.
Pomegranate eggplant
with cauliflower tahini
puree & pine nut mint
salsa
Serves 2 as a main or 4 as
a side
Ingredients
Roast cauliflower + puree
1 head cauliflower
olive oil
sea salt
2 Tbsp tahini
juice of 1 lemon
1 clove garlic, crushed
1 tsp sea salt
Eggplant
2 eggplants
4 Tbsp olive oil
2 tsp ground smoked
paprika
2 Tbsp pomegranate
molasses
sea salt and pepper
Salsa
2 Tbsp pine nuts, toasted
¼ cup pomegranate seeds
¼ cup green olives, pitted
and roughly chopped
1 Tbsp hemp oil or extra
virgin olive oil
zest and juice of lemon
handful mint leaves, finely
chopped
sea salt
To serve
rocket, tahini, smoked paprika
Directions
To make the roast
cauliflower
Heat oven to 200 deg C.
Finely cut up the
cauliflower and place on a
baking tray. Drizzle with
olive oil and salt, and mix
well.
Roast in the oven for
about 20-25min, or until
soft and golden. Once
cooked, remove from the
oven and allow to cool.
For the puree
Place ¾ of the roasted
cauliflower in a blender,
along with the tahini,
lemon juice,
garlic and sea
salt. Blend
until it is a
smooth puree.
Set aside.
If you like
an extracrispy
cauliflower garnish, return
the remaining roasted
cauliflower to the oven and
grill for 4-5min to make it
extra crispy. Alternatively,
leave as is.
For the eggplant
Cut each eggplant in half
lengthways, then criss-cross
the white flesh with a knife.
Place on a baking tray, skin
side down.
In a cup, mix together the
olive oil, smoked paprika,
pomegranate molasses and
salt and pepper. Pour the
mixture over the eggplants,
and generously rub into the
eggplants with your hands.
Sprinkle with some extra
salt before placing in the
oven. Bake at 200 deg C. for
about 40min.
For the salsa
Combine all of the
ingredients in a bowl. Set
aside and allow the flavours
to develop.
To serve
Spoon the cauliflower
puree on to each plate.
Place some rocket on the
bottom then add the baked
eggplant on top. Add a
generous spoonful of salsa
and a drizzle of tahini.
Lastly, sprinkle over
smoked paprika.
Anna Lee School of Dance offers
a unique blend of a family focused
studio with the benefits of a large,
well-established school that has been
around for decades – multiple grading
opportunities, large scale recitals at a
beautiful theatre and quality, experienced
teaching staff who really care about their
students.
ALSD has a proven history of students
excelling with superb exam, medal
and competition results. Dance classes
are tailored for pre-schoolers through
to advanced students, catering for all
levels of commitment. There are classes
designed for those who wish to dance
for fun and fitness, as well as those who
are aiming for a career in dance. The fun
and supportive environment, with its
emphasis on enjoyment ensures students
feel comfortable as they learn to dance
and increase confidence, self-esteem,
coordination and self- discipline.
Our annual recital is a showcase of the
amazing talent and incredible dancers in
our school. This year we are performing
three festive shows at the Aurora Centre,
Burnside on Saturday 14 December with
performances at 11:00am, 2:30pm and
6:30pm. Tickets start from $15 and are
available through Ticketek now!
For more information call 354 6228
or email office@annaleeschoolofdance.
co.nz.