PLANT POWER

Vegie queen Hetty Lui McKinnon elevates greens to lead character status

SALTED TOMATOES WITH TOMATO AND WHITE BEAN DIP

SERVES 4

450g cherry or other small tomatoes, halved or quartered

1 garlic clove, grated Extra virgin olive oil Handful of basil leaves, torn Toasted sourdough or flatbread, to serve

FOR THE DIP (MAKES 2 CUPS)

150g cherry or other small tomatoes

2 garlic cloves, peeled

1-2 thyme or oregano sprigs, leaves picked (or ½ tsp dried oregano)

400g can cannellini beans, drained) 60g tahini 

2-3 tbsp lemon juice 1 tsp harissa powder or paprika

1 Preheat oven to 200°C.

2 To make dip, place tomatoes on a small baking tray. Add garlic, thyme (or oregano) leaves, and a pinch of sea salt. Roast for 10-15 minutes, until tomatoes are blistered and bursting. Set aside to cool for 5 minutes.

3 Meanwhile, place tomatoes for the salad in a bowl, along with garlic. Add 2 teaspoons sea salt and black pepper and toss to coat. Set aside.

4 To make dip, place roasted tomatoes, garlic, herbs and pan juices in a food processor or blender. Add beans, tahini, lemon juice, harissa and 1 teaspoon sea salt. Puree till smooth.

5 Finish tomato salad by drizzling over 1-2 tablespoons olive oil and scatter with torn basil.

6 To serve, smear dip onto a large plate (or several smaller plates) and top with salted tomatoes. Serve with toasted sourdough or flatbread on the side, and drizzle everything with one final glug of olive oil.

TURMERIC-YOGHURT ROASTED BROCCOLI

SERVES 4

375g plain or vegan coconut yoghurt

1½ tsp ground coriander