More Salad by Two Raw Sisters
More Salad by Two Raw Sisters—the New Zealand-based sister duo, Margo Flanagan and Rosa Power—embraces their food-as-fuel philosophy, with recipes crafted to make us feel amazing!
Food photography: MARGO FLANAGAN Lifestyle photograhy: SUSANNAH BLATCHFORD
New Zealand-based Margo Flanagan and Rosa Power, the sister duo behind Two Raw Sisters.
Herby quinoa and halloumi from More Salad by Two Raw Sisters—recipe shared below!
Margo and Rosa see the kitchen as a place to have fun and get creative!
Following a series of health challenges, New Zealand-based Margo Flanagan and Rosa Power, the sisters behind Two Raw Sisters, decided to embrace a mostly plant-based lifestyle.
Incredibly passionate about encouraging others to enjoy delicious, natural, and unprocessed foods, the pair love sharing recipes that make us feel great—through their best-selling cookbooks and internationally recognised Two Raw Sisters app.
Margo and Rosa wanted their much-anticipated latest (and fifth!) cookbook More Salad, the long-awaited companion to their wildly popular cookbook Salad, to be several things: beautiful, useful, and simply, a book that becomes your best friend. We can confirm it’s all that and more!
Within More Salad there’s 70 brand new recipes, each with a valuable tip, and also an ingredient swap option to suit your dietary needs or mood.
Recipes in the cookbook include; lemon bulgur, zucchini and mint salad, kimchi fried noodles, asparagus and lemon walnut crumble, and corn cobs and crispy spring onion chilli oil.
Don’t be fooled by the title, More Salad also incudes dessert—think strawberry rhubarb and white chocolate crumble, hazelnut caramel slice, and simple yet incredibly delicious, mint and lime strawberries.
‘We hope this cookbook will inspire you to put fresh ingredients first, everyday. We'll show you how to cook them in fuss-free ways that are always delicious, creative and fun,’ say Margo and Rosa.
Below we share a recipe from the cookbook: Herby quinoa and halloumi.
This is an edited extract from More Salad by Two Raw Sisters. Published by Allen & Unwin NZ. Out now.
Two Raw Sisters create recipes that are easy to shop for, simple to make and celebrate the best of the seasons.
“We hope this cookbook will inspire you to put fresh ingredients first, everyday. We’ll show you how to cook them in fuss-free ways that are always delicious, creative and fun.”
More Salad by Two Raw Sisters is out now.
‘Neither of us are vegan or vegetarian, we believe in eating everything in moderation.’
HERBY QUINOA + HALLOUMI
Feeds 4
Time 15 Minutes
INGREDIENTS
¾ cup quinoa
1½ cups water
Herb Yoghurt
1 cup plain plant-based or dairy
Greek yoghurt
1 cup chopped fresh herbs
zest and juice of 1 lemon
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
½ teaspoon sea salt
½ head broccoli, finely chopped
1 cup frozen green peas, blanched in boiling water for 5 minutes, then drained
2 cups chopped fresh herbs
½ cup pumpkin seeds, toasted
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
1 tablespoon cooking oil
250 g (9 oz) halloumi, cut into bite-sized cubes
1 avocado, cut into chunks
METHOD
Add the quinoa and water to a pot. Bring the water to the boil and reduce to a simmer. Cook the quinoa uncovered for 7 minutes, then remove the pot from the heat.
For the herb yoghurt, process all the ingredients in a blender until you have a smooth, vibrant green sauce. (Alternatively you can use a stick blender.)
To a large bowl, add the cooked quinoa, broccoli, blanched peas, herbs, pumpkin seeds, olive oil and salt. Gently mix together.
Lastly, heat the cooking oil in a frypan and fry the halloumi cubes for 2–3 minutes on one side before flipping them over. Continue to cook for another 2–3 minutes until they are crispy and golden.
To serve, divide the quinoa between four bowls and top with the halloumi and avocado. Dollop the herb yoghurt on top.
This is best served straight away so the halloumi is gooey and soft.
Leftovers will keep in an airtight container in the fridge for up to 2 days. It is best to leave out the halloumi and avocado and add them fresh each time.
SWAP
Green peas for edamame beans. If you are dairy free, replace the halloumi with your favourite protein, such as chicken or prawns.
TIP
Don’t throw away your broccoli stalk — grate it and add to everything else. If you are using a hand grater, hold the stem until you can’t grate any more, then finely chop the rest.