Since opening the hugely popular Pear Café nine years ago, Elly Pear has been on a quest for good food and new ideas.
Having found real results sticking to the 5:2 way of eating, Elly shares some of her favourite, most exciting recipes for eating well and enjoying food on both fast days and feast days. Elly Pear’s Fast Days and Feast Days is a collection of more than 100 of Elly’s favourite pescatarian recipes from both fast days and feast days, her home kitchen and her café, inspired by world cooking but always with an eye on the local greengrocers. With clear and comprehensive advice on shopping well and using your local shops, stocking your fridge and cupboards sensibly and avoiding waste at all costs, this book will guide you to a new way of eating delicious, nutritious food all year round – on fast days and feast days. To try a recipe for yourself, take a look at the delicious feast-day recipe below and find more recipes at ellypear.com.
Sweet Potato, Chickpea and Kale Salad
A salad that is equally good served warm as it is served cold. This makes it perfect for both packed lunches and buffets, as the kale keeps its structure without going sad and wilted. It’s a complete meal in itself – full of protein, carbohydrates, vitamins and minerals. It’s really filling but if you wanted to add something else to it, smoked mackerel fillets flaked through work really well.
Serves 6 as a main course
150g short-grain brown rice
500g sweet potatoes
1 red onion
2 tbsp olive oil
5 tbsp Pear Café dressing
100g kale, leaves pulled off, roughly ripped into bite-sized pieces and well rinsed
30g pumpkin seeds, toasted
1 can chickpeas, drained and rinsed
30g raw beetroot, peeled and coarsely grated
1 small handful coriander, leaves picked
1 small handful parsley, leaves picked
flaked sea salt and freshly ground black pepper
Pre-heat the oven to 200°C/400°F/Gas mark 6.
Boil the kettle. Weigh out the rice (into a measuring jug and looking where it comes up to in ml) and rinse it well. Tip into a saucepan and add three times the volume of boiling water. Stir once and bring to the boil over a high heat. Stir once more and cover with a lid. Turn the heat right down to minimum and simmer for 25 minutes.
Peel the sweet potatoes and the onion and cut both into 1–2cm cubes.
Place on a baking tray lined with baking parchment and drizzle with the olive oil. Hold the opposite corners of the paper and bring together to toss the veg in the oil. Season and roast for 25 minutes.
While the rice and the sweet potato are cooking, get the rest of the salad ready.
Pour the dressing into a large serving bowl and add the ripped up kale. Using your hands, rub the dressing into the kale for a full minute. This will soften the kale but still enable it to keep all its raw goodness.
Add most of the pumpkin seeds, the chickpeas and the beetroot. Season well and toss. Drain the rice well and add to the bowl. Remove the sweet potato and onion from the oven and add that in too.
Mix well and sprinkle the remaining pumpkin seeds and the herbs over the top and serve. This will keep in the fridge for up to three days, but add new toasted seeds to it each time you serve for crunch.
Elly Pear’s Fast Days & Feast Days
by Elly Curshen
7th April 2016