I’ve been so very excited to share this post, featuring some cracking summer recipes from the lovely and multi-talented Adria Wu of Maple & Fitz.
Previously a consultant with an engineering background, Canadian-born and raised Adria worked and traveled around the world before settling down in London to pursue her passion for cooking and nutrition, wanting to help people live happier lives – one delightful meal at a time! After attending the Cordon Bleu, she successfully launched an L.A.-style cafe in Fitzrovia earlier this year, the neighbourhood’s first cold-pressed juice and salad bar.
Since its opening, Maple & Fitz has become one of my favourite healthy hangouts in town. Loaded with superfoods, proteins and wholesome ingredients, her innovative salads pack in quite a punch, each with a distinctive flavour thanks to Adria’s creative dressings.
Here she shares a few of her winning recipes for a light Asian slaw, pomegranate grilled halloumi; and tahini miso baked aubergines…. enjoy!
Summer Asian Slaw
- 4 cups (440g) Sliced red and/or green cabbage, core removed
- 1 Carrot, peeled and grated
- 1 Red chili, sliced
- 1 Stalk of spring/ green onion, sliced
- ½ cup (75g) Sliced Red onion (optional)
- 1 tbsp (15g) miso paste
- 2 tbsp (30mL) warm water
- 1 tbsp (15g) olive oil
- 1/2 tbsp (8g) honey
- 2 tbsp (30mL) soya sauce
- 1 tbsp (15mL) balsamic vinegar
- 1 tsp (5g) sesame oil
- 1 tsp (5g) Sriracha
- ½ lime juiced
- Freshly ground black pepper
* Optional: for a creamier texture, add 1 tbsp (15g) of Tahini Paste
- Combine the miso paste and warm water whisking to get rid of any lumps
- Mix in the remaining dressing ingredients until smooth
- Pour the dressing over the salad. Toss to coat.
A dressed slaw is one of the few salads that refrigerate well until the next day, in case you do not finish it in one go!
Pomegranate Grilled Halloumi
(Photo credits: John Carey)
Serves 6 as a side dish (2-3 slices each)
- 250g halloumi, cut into 12-15 slices
- 30ml olive oil
- 1 pomegranate
- 40g pine nuts, toasted
- ½ bunch mint leaves, torn
- 30ml pomegranate molasses
- 30ml olive oil
- 1 lemon, juiced
- Sea salt and black pepper to taste
- Combine the dressing ingredients.
- Peel pomegranate seeds.
- Toast pine nuts on medium heat.
- Grill halloumi with olive oil on hot griddle, 2-3 minutes on each side until grill marks are formed.
- Serve halloumi hot, garnish with dressing, pomegranate, pine nuts and mint.
Tahini Miso Baked Aubergines
(Photo credits: John Carey)
Serves 6 as a side dish
- 3 medium sized eggplants, halved
- 120ml olive oil
- sea salt
- 30g tahini
- 50g white miso paste
- 30g maple syrup
- 30ml mirin (can substitute with white wine or water)
- 2 stalks spring onion, sliced
- 1 bunch parsley, torn
- 1 red chilli, diced
- Preheat oven at 180C.
- Wash and halve the eggplant lengthwise. Score flesh in a diamond patter without cutting through skin. Brush flesh with olive oil and season with salt. Bake skin side down on a lined baking tray for 30 minutes.
- Mix marinade and brush on top eggplant after initial baking. Bake for another 15-20 minutes until eggplant is soft and golden. Add garnish and serve.
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