Perfect Pairings
for Nutrient-Rich Dishes

Five easy food pairings that’ll help increase nutrient absorption for maximum health benefits.

Slow-Roasted Tomato Soup

Pre-heat the oven to 200°C / 180°C fan / gas 6. Arrange the tomatoes and garlic bulbs in a large roasting tin (cut-side up). Drizzle with two tablespoons of olive oil and season liberally with salt and pepper.
Roast for about 40 minutes, checking once to make sure the garlic isn’t burning. When the tomatoes are shrivelled and starting to caramelise and the garlic is soft and golden, remove the tray from the oven.
When sufficiently cooled, squeeze the garlic out of their cloves and discard the skins.
Heat the remaining olive oil in a large thick-bottomed pot and add the onion and carrot. Stir for a minute while it sizzles, and then reduce the heat and allow the vegetables to cook gently for about another 5 minutes.
Tip the tomatoes, garlic and basil into the pot, pour in the stock and bring to the boil. Then reduce the heat and cook on low for about 20 minutes. Check to see if it needs further seasoning before blending with a hand blender until smooth (alternatively you can transfer to a food processor).
Ladle the soup into deep bowls, add a sprig of basil and a couple of croutons, and drizzle with a little fresh cream if you like.

Assemble all the ingredients together in a thick-bottomed saucepan. Warm over a gentle heat, stirring constantly to fully combine the powders (a whisk or milk frother is ideal).
After 2-3 minutes, remove from heat and pour into mugs to be enjoyed immediately.

Preheat the oven to 200°C / 180°C fan / gas 6.
Pour all the nuts, seeds, spices and some salt and pepper in a food processor or coffee grinder and blend until roughly combined (this is now your dukkah).
Drizzle a little olive oil onto a light baking tray and arrange the salmon on top.
Mix the dukkah with 1 tbsp olive oil and spread over the top of each salmon fillet. Press down so it’s firmly attached to the fish.
Cook for approximately 14 minutes — the fish should be flaky and the dukkah golden and crisp.
Remove from the oven and serve with rice, asparagus and a couple of lemon wedges for squeezing.

Season the steak liberally with salt and pepper and rub with a tablespoon of olive oil.
Lay it flat on a sizzling hot cast iron skillet, cooking each side for approximately 4 minutes (to serve medium).
Remove from heat and leave to rest on a chopping board while you make the dressing.
In a small bowl, mix together the lime juice, zest, coriander, jalapeño, garlic and olive oil. Add salt and pepper to taste and stir until thoroughly combined.
Cut the steak into slices, drizzle with the dressing and serve with salad, potatoes or grilled vegetables — whatever you prefer.

Using a food processor, blend the yoghurt, berries and honey for about 15 seconds until smooth like ice-cream.
Scoop into glasses or bowls and serve immediately, topped with some fresh mint leaves or crushed nuts for garnish.