We are lucky enough to be able to share two of our favourite Donna Hay meat free recipes with you this week, let us know what you think in the comments below.
Coriander pesto potato salad
donna hay magazine issue 67
Photographer: Ben Dearnley
Styling: Steve Pearce
- 1kg baby (new) potatoes
- 340g apple cucumbers, peeled, deseeded and thinly sliced
- 6 marinated artichoke hearts, quartered
- baby (micro) shiso leaves, to serve
coriander pesto
- 1 cup coriander (cilantro) leaves
- ¼ cup (40g) blanched almonds, toasted
- 1 clove garlic, crushed
- ⅓ cup (25g) finely grated parmesan
- 2 tablespoons white balsamic vinegar
- ½ cup (125ml) olive oil
- sea salt and cracked black pepper
Place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil and cook for 18–20 minutes or until tender. Drain, allow to cool slightly and remove the skins with a small knife. While the potatoes are cooking, make the coriander pesto. Place the coriander, almonds, garlic, parmesan, vinegar, oil, salt and pepper in a small food processor and process until a smooth paste forms. Place in a large bowl and set aside. Add the potatoes, cucumber, artichokes, salt and pepper to the pesto and toss to coat. Top with the shiso leaves to serve. Serves 4.
Honey and lemon thyme roasted carrots
donna hay magazine issue 69
Photographer: Chris Court
Styling: Steve Pearce
- 500g heirloom carrots, peeled and trimmed
- 2 tablespoons extra virgin olive oil
- ¼ cup (60ml) honey
- 1 tablespoon lemon juice
- 6 sprigs lemon thyme
- sea salt and cracked black pepper
Preheat oven to 200°C (400°F). Place the carrots on a large baking tray with the oil, honey, lemon juice, thyme, salt and pepper and toss to combine. Roast for 30 minutes or until the carrots are tender. Serves 2.
You can find more of Donna Hay's recipes on her website: https://www.donnahay.com.au
