We haven’t heard the last swansong of summer just yet, but there’s definitely a chill in the air. Last week, I wore a jumper for the first time in months, and I was almost tempted to put the heating on.
The nights may be drawing in, but the sun’s still shining. It’s not quite the weather for comfort food but autumn’s harvest is in abundance. I know it’s a bit basic to quote a certain Keats poem, but it really is a ‘Season of mists and mellow fruitfulness’, and I’m trying to make the most of root veg, blackberries, apples and plump plums.
My work-life balance isn’t too healthy at the moment and I haven’t had much time to cook, so I’ve come up with some easy no-cook meals using seasonal ingredients.
There’s a colourful autumn salad with blackberries (if you don’t have time to go picking, or don’t live close to where they grow, just buy them from the supermarket or greengrocer) and a celeriac and white bean dip which makes a tasting topping for toast, sandwiches and baked potatoes.
Autumnal salad with kale, walnuts and blackberries
Serves 3-4
Ingredients
1 x 180g bag pre-cut kale (or buy the leaves and roughly chop), rinsed and drained
The juice of 2 lemons
4 tbsp extra virgin olive oil
A generous pinch of sea salt
2 parsnips, peeled and grated
2 small apples, cored and thinly sliced
1 x 400g can chickpeas, rinsed and drained
100g blackberries
100g walnuts
For the blackberry vinaigrette
100g blackberries
1 tbsp extra virgin olive oil
1 tbsp balsamic or apple cider vinegar
1 tbsp caster sugar
A generous pinch of sea salt
Put the kale in a large bowl and add 3 tbsp olive oil, the juice of 1 lemon and some salt. Using your hands, massage the kale until each leaf is covered in the mixture. Add the grated parsnip, the sliced apple and the chickpeas, then cover with 1 tbsp olive oil, the rest of the lemon juice and a little more salt. Massage again to combine all the ingredients. Scatter over the blackberries and walnuts.
Quickly make the vinaigrette by placing all the ingredients in a bowl and blending using a hand-held mixer (or put them in a food processor or blender). Serve the salad and drizzle over the vinaigrette.
Celeriac and white bean dip
Makes one large bowl
Ingredients
Half a large celeriac (around 200g), peeled and grated
1 x 400g can cannellini beans (chickpeas or butter beans will also work well), rinsed and drained
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1-2 cloves garlic, peeled
The juice of 1 lemon
1 tbsp tahini
1 tsp dried thyme
Salt and pepper
Simply put all the ingredients into a bowl and blend using a hand-held mixer – or pop them into a food processor or blender and blitz. Serve with a drizzle of olive oil and a sprinkling of thyme.
Great post 😄
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