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Midweek MEALS

End the day on a culinary high…
Roasted tomato and chickpea curry with coconut and coriander P72
Isle of Wight tomato curry P74
Tofu and woodland mushrooms with crispy fried noodles and satay sauce P76
Lebanese dirty rice P73

Fregola with courgette, citrus and basil

By Greg and Lucy Malouf

Serves 4 | Prep 15 mins | Cook 15 mins | Calories 278 (per serving)

1 litre (4 cups) vegetable stock or water

150g (1½ cups) fregola salt and freshly ground black pepper citrus oil (see right), or buy a good quality mandarin oil

50g (1⁄3 cup)

blanched hazelnuts

1 ruby grapefruit

1 orange

2 baby courgettes (zucchini), cut into tiny dice

2 spring onions (scallions), thinly sliced into rounds

10g (¼ cup) each of shredded basil leaves, shredded mint leaves and snow pea tendrils

FOR THE CITRUS OIL

125ml (½ cup) grapeseed oil

125ml (½ cup) good-quality olive oil finely grated zest of 2 oranges

1 bay leaf

¼ tsp coriander seed

1 For the citrus oil, combine the oils in a small saucepan. Use a microplane grater to zest the oranges over the oil, to capture any oils that are released as you grate. Add the bay leaf and the coriander seeds. Heat gently, just to blood temperature, then remove the pan from the heat. Leave to infuse for 24-48 hours, then strain and decant into a sterilized bottle or jar.

2 Bring the vegetable stock to the boil and cook the fregola for 10 minutes at a healthy simmer. When cooked it should be tender, but still have a slight bite. Tip into a sieve to drain for a few minutes, then tip into a shallow tray.

3 Season with salt and pepper and drizzle on 1 tbsp citrus oil. Toss and leave to cool. Heat a dry frying pan over a medium heat and toast the hazelnuts for 3-4 minutes, stirring frequently, until they are golden brown.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - The Italian issue (March 2020)
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About Vegan Food & Living Magazine

In this issue of Vegan Food & Living you will find delicious Italian recipes that will allow you be get creative with vegan pizzas, pasta and risotto. Discover how to make your home more eco-friendly with our guide on how to live more sustainably and Sascha Camilla explores how eco-friendly faux fur is and how it measures up to the real thing. Learn to cook the perfect Sunday lunch that is suitable for the whole family with our guide to cooking five gluten-free dishes. Cook the perfect oriental dinner with our Taste of Japan recipes from Tim Anderson or make your favourite Chinese takeaway dishes in your own kitchen with recipes from Kwoklyn Wan.