#Eat More Plants

Tapping into the global shift towards adopting a lifestyle of not only eating more plants but also a greater variety of them, we share a monthly collection of recipes that will plant the seed of mindfulness, making eco-warriors out of even the hardiest of meat eaters

FRIED OKRA, CHARGRILLED CORN, RED PEPPER, AND BABY SPINACH SALAD WITH THAI COCONUT AND LIME DRESSING

Serves 4 EASY 40 mins

WHAT YOU NEED SALAD

2 tbsp olive oil

300g okra, some kept whole and others halved lengthways

2 corn on the cob

2 red peppers, sliced

2 handfuls baby spinach, washed

DRESSING

125ml (½ cup) coconut milk

zest and juice of 1 lime

½ tsp dried chili flakes

1 tbsp olive oil

3 tbsp agave syrup

salt and freshly ground black pepper, to taste

HOW TO DO IT

1 Preheat the oven to 200°C. In a pan on medium heat, add the 2 tbsp olive oil and fry the okra until cooked, about 5 – 8 minutes. Set aside. Heat a griddle pan and chargrill corn on all sides for 10 – 15 minutes. Slice off kernels and set aside.

2 For the dressing, in a jug mix all the ingredients together. Season to taste.

3 To assemble, on a platter arrange the okra, chargrilled corn, red pepper slices, and baby spinach. Serve with the Thai coconut and lime dressing on the side.

HONEY-ROASTED FIGS ON PEARL BARLEY WITH BLUE CHEESE SAUCE AND FRESH WILD ROCKET

Serves 4 – 6 EASY 30 mins

WHAT YOU NEED

12 figs

110g honey

150g pearl barley

150g blue cheese

80g fresh wild rocket

40g pumpkin and sunflower seeds, to garnish

HOW TO DO IT

1 Preheat the oven to 230°C. Cut an “X” on the top of 6 figs about 2/3 of the way down and slice the remaining figs in half lengthways. Place the figs on an oven sheet lined with baking paper. Drizzle with the honey and bake until soft and caramelized, 10 – 15 minutes

2 Cook the pearl barley according to packaging instructions.