Beetroot Dip:The Naked Vegan – Maz Valcorza


“Images and recipes from The Naked Vegan by Maz Valcorza (Murdoch Books) RRP $39.99”

Makes 250 g  (9 oz/1 cup)


“A pretty addition to a meze plate, and delicious dolloped over salads and wraps. I’m known as the person who always packs her own food, and I love taking a jar of this dip to the movies and nomming away happily with some Kumara chips (page 136).”


150 g (5½ oz/1 cup) peeled and chopped raw beetroot (beet)

80 g (2¾ oz/½ cup) activated cashew nuts

¼ red onion, finely chopped

1 tomato, chopped

1 garlic clove, peeled

3 tablespoons activated sunflower seeds

125 ml (4 fl oz/½ cup) lemon juice

1 tablespoon apple cider vinegar

1 teaspoon mustard

1 teaspoon ground cumin

2 heaped teaspoons carob powder

¼ teaspoon freshly ground black pepper

½ teaspoon Himalayan pink salt or Celtic sea salt


Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.

The dip will keep in the fridge for 3 days.

Today’s Pickled Vegetables Bought to You By The Palomar Cookbook



I have recently received a copy of The Palomar Cookbook and I am delighted to find a recipe that uses the current garden vegetable harvest – beetroot and turnips.   I haven’t ever tried to make (or taste this before) but image it will be delicious – the beetroot especially  – vinegar, a little salt, a little sugar, some chili,  garlic and bay leaves. The turnip – I cant quite imagine how that will be – it is now a beautiful soft pink colour… the taste?I dont know what to expect.

Has anybody ever made or had Mkhallal (pickled turnip and beetroot) before? Let me know what you think of it.

Have you been to this restaurant?




The Palomar Cookbook

Hachette Australia

Mitchell Beazley



Enjoy more than 100 utterly delicious recipes from award-winning restaurant The Palomar, with dishes influenced by the rich cultures of Southern Spain, North Africa and the Levant. This debut cookbook includes recipes for the restaurant’s signature dishes, alongside recipes drawn from family tradition, mothers and grandmothers, from influences, encounters, places travelled to and places evoked by their flavours alone.

Pulling on the traditions of the Mediterranean, The Palomar Cookbook is your guide to recreating the intense and evocative flavours of an exotic elsewhere in your own kitchen. With mezze dishes to share, sweet and savoury pastries, simple dishes for a quick fix and more complex dishes for a main meal, each recipe is both evocative and innovative, and – first and foremost – bursting with flavour. Chapters include:

What’s in the cupboard?
Essential ingredients and spice mixes

The meal before the meal
Spiced olives with rose petals & balsamic vinegar | Velvet tomatoes | Baba ganoush

Raw beginnings
Scallop carpaccio with ‘Thai-bouleh’ | Kubenia | Spring salad

The main act
Cauliflower steak with labneh & grated tomatoes | Polenta Jerusalem-style | Pork belly with ras el hanout

Yael’s Kingdom
Kubanah bread | Tahini ice cream | Jerusalem mess

For those who want to kick back
Drunken botanist | Bishbash posh wash | Sumac-ade

“Middle Eastern fireworks” – Giles Coren, The Times
“Death-row dinner good” – Grace Dent, Evening Standard
“Gorgeousness” – Nigella Lawson


Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad – MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Pan-Seared Salmon with Roasted Beetroot and Freekeh Salad

Pan-seared Salmon with Roasted Beetroot & Freekah Salad





Freekeh is cracked green wheat and is available at selected health food shops

and Middle Eastern food shops. If using unpackaged freekeh, rinse it to remove

any chaff or stones.



4 x 150g salmon fillets

oil, for frying



250g Greek-style yoghurt

100g feta

1 tbsp tahini

juice of 1 lemon

1 tsp ground cumin



4 small beetroots, quartered

1 tbsp olive oil

salt and pepper, to taste

1 small red onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

200g freekeh, washed

160ml chicken stock

seeds of 1 pomegranate

cup finely chopped coriander

cup finely chopped flat-leaf parsley

cup finely chopped mint



3 tsp ground cumin

3 tsp sumac

100ml olive oil

40ml red wine vinegar

juice of 1 lemon

2 cloves garlic, peeled and crushed

1 long red chilli, thinly sliced

chopped toasted macadamias, to serve



1 To make the tahini yoghurt, process all the ingredients in a food processor until combined. Cover and refrigerate until needed.


2 Preheat the oven to 200°C. To make the salad, drizzle the beetroot with half the oil, then season to taste and individually wrap in foil. Place on an oven tray and roast for 30 minutes, or until tender. Cool, then peel and discard the skins. Coarsely chop the beetroot and set aside.


3 Heat the remaining oil in a medium frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 3 minutes, or until softened. Add the freekeh, stock and 100ml water. Simmer, covered, for 15 minutes, or until tender and liquid has been absorbed. Spread the mixture out onto an oven tray to cool.


4 Meanwhile, to make the salad dressing, dry-fry the spices in a small frying pan over low heat until fragrant. Place in a medium bowl with the remaining ingredients and whisk to combine. Add the cooled freekeh, chopped beetroot and remaining salad ingredients. Toss to combine, then season to taste.


5 Lightly oil a frying pan and heat over medium–high heat. Add the salmon, skin-side down, to the pan and cook for 4 minutes, or until the skin is crisp. Turn and cook for another minute. Transfer to a warm plate for 3 minutes to rest.


6 Spoon the tahini yoghurt onto the centre of 4 plates. Top with the salad, then a piece of salmon. Sprinkle over chopped macadamias to serve.


Cover MKR Best of the Best Cookbook


MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.