TOMATO PESTO WITH ZUCCHINI SPAGHETTI
a pinch of flaked sea salt
8 large vine tomatoes
2 handfuls of fresh basil leaves, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
1 tbsp toasted pine nuts, to garnish
Using a julienne peeler/cutter, cut the unpeeled zucchinis into long, spaghetti-like strips (stop when you get to the soft seeded centre). Mix with the sea salt and set aside.
Bring a pan of water to the boil. Score a cross on the base of each tomato and place in the pan. Boil for 20–30 seconds, then immediately transfer to a bowl of cold water. Peel off the skin.
Cut the tomatoes in half and remove the seeds, then finely chop the flesh. Mix with the basil, oil, garlic and salt to taste in a non-stick saucepan.
Heat the tomato sauce gently for 2–3 minutes. Add the zucchini spaghetti and heat for a further 1–2 minutes. Serve immediately, topped with the toasted pine nuts.
APPLE & RASPBERRY CRUMBLE
10 eating apples, peeled, cored and sliced
300g fresh raspberries
1 cinnamon stick
1 star anise
1 tbsp runny honey
For the crumble:
200g porridge oats
100g ground almonds
50g gluten- and wheat-free flour
1 tbsp rapeseed oil
3 tbsp runny honey
a pinch of ground cinnamon
Preheat your oven to 200C.
Put the sliced apples, half of the raspberries, the cinnamon stick, star anise, honey and 80 millilitres of water in a saucepan. Set on a medium heat and bring to a simmer. Simmer gently for 10 minutes, adding more water if necessary. Remove the cinnamon stick and star anise, and pour the fruit into an ovenproof dish about 20 centimetres square. Scatter the rest of the raspberries over the top.
To make the crumble, combine all the ingredients in a large mixing bowl and mix together thoroughly, using your fingers.
Cover the fruit evenly with the crumble. Bake in the heated oven for 20–25 minutes until the crumble topping is golden brown and crisp.
TABOULEH WITH PISTACHIO
100g buckwheat grain
2 handfuls of fresh parsley
a handful of fresh mint
300g ripe vine tomatoes, seeded and very finely chopped
½ red onion, finely chopped
juice of 1 lemon
1 tbsp olive oil
1 tsp salt
a pinch of black pepper
a handful of home-shelled pistachios, coarsely crushed
Put the buckwheat in a saucepan and cover with twice its volume of water. Bring to the boil, then cook for five minutes until soft. Drain in a sieve and rinse under cold water to cool, then leave to drain thoroughly.
Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
Garnish with the pistachios and mint leaves, and serve.
Recipes from The Detox Kitchen Bible, by Lily Simpson and Rob Hobson. Bloomsbury. $49.99.