PEAR BOOK RECIPES

1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
2. Secure the lid on the jar, give it a good shake, and put aside until needed.
3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

1. Chop up all the fruit, discarding any stones.
2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!

1. Chop up all the fruit, discarding any stones.
2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!

Preheat your oven to 180°C fan. Make your tahini sauce first so that it can sit in the fridge and firm up slightly. In a small bowl whisk together the tahini, lemon juice and zest, vinegar, mustard, soy sauce or tamari, maple syrup, salt and pepper. Add a dash of water if you’d like the sauce to have a runnier consistency.

Put into the fridge and leave to thicken. Put the pears and cabbage on a baking tray and sprinkle over the za’atar spice blend. Drizzle over the olive oil and season with salt and pepper. Put into the oven and roast for about 20 minutes. They will cook quicker the softer they are, so be sure to keep an eye on them. Once cooked, remove from the oven and let them cool slightly.

To make the dosa, put the grated carrot, onion and garlic into a bowl and mix to combine. Add the gram flour, chopped herbs, cumin, turmeric, nutritional yeast and salt and pepper, and mix again. Slowly pour in the water and begin to mix. You want the batter to be runny, with no floury lumps. You can add a little more water or flour if need be.

Over a medium heat, add a small amount of oil to your frying pan and heat it up, swirling it around the whole pan. Using a ladle, gently pour in some of the batter. You can make the dosa as small or as big as you like, filling the whole pan with one dosa or making a few at a time (this will vary your frying time). Fry for a few minutes on one side, until the surface starts to show bubbles and the bottom is browning. Flip and repeat, frying for another couple of minutes.

To serve, place your dosa on a plate and top with the desired amount of pear and cabbage. Drizzle over the tahini and finish off with some sliced onions, sesame seeds and a drizzle of olive oil. Season with additional salt and pepper if necessary.