It looks a bit like a parsnip with long green stems and big leaves similar in appearance to flat-leaf parsley
1/4 cup chopped flat-leaf parsley
, plus more for garnish
95ingredients 2 cups dried black beans 2 cups chicken broth 1 onion 1 carrot 1 rib celery, trimmed 12 sprigs fresh, flat-leaf parsley
4 sweet potatoes, peeled&cut into/ 1tbsp olive oil kosher salt 1 red onion, diced 3tbsp chopped fresh cilantro (coriander) 3tbsp chopped fresh flat-leaf parsley
vinaigrette 2tbsp red wine vinegar3tbsp orange juice 1tbsp fresh lime juice 1tsp ground cumin 1tsp chilli powder1cup extra-virgin olive oil freshly ground black pepper2 inch piecesmethod Rinse the beans and put in a large bowl.
Method: Very finely chop the flat-leaf parsley
so that it almost looks like a paste.
A small handful of fresh flat-leaf parsley
, finely chopped
SPAGHETTI VONGOLE INGREDIENTS (Serves 2) 80ml white wine (half a small glass); 2 pinches of cracked black pepper; 4 tsp chilli oil (if you don't have this, use a tsp of dried chillies); 4 tsp garlic oil (if you don't have use two cloves of garlic); 400g clams - Palourde; 1 small bunch fresh flat-leaf parsley
roughly chopped; 250g quality spaghetti; extra virgin olive oil to finish METHOD 1.
Halloumi & red cabbage steaks (serves four) Ingredients Small red cabbage cut into four 2cm-thick "steaks" 2 tbsp balsamic vinegar 2 tbsp olive oil 1 tsp fennel seeds 1 tbsp dark muscovado sugar 2 x 250g pouches ready-cooked quinoa Juice 1 orange Small packs of flat-leaf parsley
and dill, chopped 50g/2oz dried sour cherries, roughly chopped 250g pack halloumi, cut into 8 slices Method 1 Heat oven to 200C/180C fan/gas 6.
READY IN 1 HOUR PLUS STANDING SERVES 4 low calorie cooking spray 2 medium onions, peeled and finely chopped 4 garlic cloves, peeled and chopped 300g bottled roasted red peppers, drained and thinly sliced 2 carrots, peeled and cut into 1cm pieces 300g paella rice 3 tbsp finely chopped fresh flat-leaf parsley
1 bay leaf 2 tbsp sweet smoked paprika a large pinch of saffron threads 1 litre boiling vegetable stock 100g frozen petits pois salt and freshly ground black pepper freshly chopped flat-leaf parsley
, to garnish 1 Spray a large frying pan with low calorie cooking spray and place over a medium heat.
INGREDIENTS 250g couscous 1tsp ground cumin 1tsp smoked paprika Sea salt and freshly ground black pepper 1 medium red onion, peeled 1 medium cucumber 2 ripe tomatoes 1 fresh red chilli 1 bunch of fresh mint, leaves picked 1/2 a bunch of fresh coriander, leaves picked 1 bunch of fresh flat-leaf parsley
1tbsp tomato puree 2tbsp extra virgin olive oil Zest and juice from half an unwaxed lemon METHOD PLACE the couscous, cumin, paprika and a big pinch of salt into a bowl.
A handful or two of fresh flat-leaf parsley
, finely chopped, to serve 1 Place a pan sprayed with low calorie cooking spray over a low heat.
has a more robust flavor than the curly-leaf kind, but curly parsley has a finer texture that's better in salads.
1 1/2 cups lentils 1 cup radishes, cut into matchstick slivers 2 tomatoes, peeled, seeded, and cut into 1/4-inch dice 2 carrots, peeled and cut into 1/4-inch dice 1 stalk celery, cut into 1/4-inch dice 1/4 cup red onion, cut into 1/4-inch dice 1/4 cup finely chopped flat-leaf parsley
Add finely chopped and halved cherry tomatoes, finely chopped red onion and finely chopped fresh flat-leaf parsley
INGREDIENTS 1kg floury potatoes 55g cooked ham, cut into cubes 25g buffalo mozzarella cheese, cut into small cubes 150g Provola cheese (smoked mozzarella) cut into small cubes 55g Parmesan, freshly grated 4 medium eggs, beaten 2tbsp finely chopped fresh flat-leaf parsley
A knob of unsalted butter 4tbsp dried white breadcrumbs 4tbsp extra virgin olive oil Salt and freshly ground black pepper METHOD: 1.
Chicken fattoush Serves 4 Ingredients Juice of 2 lemons 2 tbsp olive oil 1 cos lettuce, chopped 2 tomatoes, chopped into chunks Small pack flat-leaf parsley
, chopped Half cucumber, chopped into chunks 200g pack cooked chicken pieces (or leftover cooked chicken) 2 spring onions, sliced 2 pitta breads 1-2 tsp ground sumac Method 1 Pour the lemon juice into a large bowl and whisk while you slowly add the oil.