Pete Hinchley: Recipies

Warm Brussels Sprout, Quinoa & Walnut Salad with Maple-Mustard Dressing

Ingredients (Serves 3–4)

For the salad:

• 500g Brussels sprouts, trimmed and halved
• 1 cup quinoa, rinsed
• 2 cups vegetable stock
• ½ small red onion, finely sliced
• ½ cup toasted walnuts (or almonds/pecans)
• ¼ cup dried cranberries
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the dressing:

• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• Juice of ½ lemon
• Salt and pepper, to taste

Instructions

1. Bring quinoa and broth to a boil, then cover and simmer ~15 minutes until fluffy. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
2. Toss sprouts with olive oil, salt, and pepper. Spread on a baking sheet cut-side down. Roast at 200°C for 20–25 min, until golden and crispy on the edges.
3. Whisk all dressing ingredients together in a bowl or shake in a jar until smooth.
4. In a large bowl, combine warm Brussels sprouts, cooked quinoa, red onion, walnuts, and cranberries. Pour dressing over and toss to coat. Taste and adjust salt/lemon to preference.

Optional Add-ins

• Protein boost: Add chickpeas, lentils, or grilled tofu.
• Extra greens: Toss in baby spinach or kale.
• Umami twist: Sprinkle with a little nutritional yeast or balsamic glaze before serving.

Mexican-Style Sweet Potato Boats with Black Beans & Corn

Ingredients (4 boats)

For the sweet potatoes:

• 2 large sweet potatoes, scrubbed
• 1 teaspoon olive oil
• Salt and pepper

For the filling:

• 1 cup of canned black beans
• 1 cup of canned sweet corn kernels
• 1 small red onion, finely diced
• 1 cup of grated tasty cheese
• ½ cup cottage cheese
• 1–2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon chilli powder
• Juice of ½ lime
• Handful fresh coriander, chopped
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°C. Slice the sweet potatoes in half lengthwise. Rub cut sides lightly with olive oil, season with salt and pepper, and place cut-side down on a baking tray. Bake for 30–40 minutes, until very soft.
2. Meanwhile, in a large bowl, stir together the black beans, corn, onion, cottage cheese, spices (cumin, paprika, coriander, chilli), half a cup of the tasty cheese, the lime juice and fresh coriander.
3. Let the potatoes cool slightly, then scoop out the flesh and transfer to the bowl. Stir to combine and season with salt and pepper to taste.
4. Divide the sweet potato mixture between the boats (you won’t use it all) and top with the remaining cheese. Return to the oven until the filling is warmed through and the cheese is melted, 2 to 4 minutes.

Optional Add-ins

• Sliced avocado
• Greek yogurt
• Jalapeños

Spinach and Lentil Curry (Dal Palak Style)

Ingredients (Serves 3-4)

• 1 cup lentils
• 3 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 1 cup canned diced tomatoes
• 2–3 garlic cloves, minced
• 1 teaspoon grated ginger
• 1–2 teaspoons curry powder (or mix 1 tsp cumin, ½ tsp turmeric, ½ tsp coriander, pinch of chili powder)
• 1 teaspoon salt, to taste
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 3–4 cups vegetable broth
• Salt and pepper, to taste

Instructions

1. Rinse the lentils in cold water until it runs clear.
2. In a pot, heat oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
3. Add the garlic and ginger, cook for 1 minute until fragrant.
4. Stir in the spices and cook for 30 seconds to bloom the flavors.
5. Add the can of chopped tomatoes and cook for 2-3 minutes until softened.
6. Add the lentils and broth. Bring to a boil, then reduce to a simmer for 20–25 minutes until lentils are soft.
7. Stir in the spinach, letting it wilt (2–3 minutes).
8. Taste and adjust seasoning. Add a squeeze of lemon juice for brightness.