Super summer recipes from the Two Raw Sisters
Recipes by the Two Raw Sisters, from their new book Salad
Photography: Susannah Blatchford and Margo Flanagan
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Beetroot avo mud cake, peanut butter and raspberries
Serves 8
We love to dream big when it comes to desserts. When we were brainstorming ideas for our ‘sweet salad’ recipes, I wondered how I could incorporate vegetables in a sweet way. The result: a beetroot avo mud cake like no other.
1¼ cups buckwheat or rolled oats
1 cup coconut sugar
flesh of 1 avocado
1 cup plant-based or dairy milk
½ cup cacao powder
½ cup coconut oil, melted
2 eggs or 2 flax eggs (see tip below)
1½ teaspoons baking powder
1 teaspoon vanilla bean paste
pinch of sea salt
½ cup dark chocolate, roughly chopped
2 cups raw grated beetroot
Peanut butter shell
⅓ cup coconut oil, melted
3 tablespoons peanut butter
pinch of sea salt
To serve
2½ cups raspberries, defrosted
coconut yoghurt
¾ cup dark chocolate, roughly chopped
½ cup peanuts, toasted and roughly chopped
Preheat the oven to 180°C (350°F) and line a 23 cm (9 in) cake tin or loaf tin with baking paper.
For the cake, place the buckwheat or oats in a blender or food processor and blend until you have a fine flour.
Add the remaining ingredients except the dark chocolate and beetroot, and blend until you have a smooth chocolate mixture.
Add the dark chocolate and beetroot and mix to combine.
Pour into the prepared tin. Bake for 50–60 minutes. Once cooked, place in the freezer until cooled.
For the peanut butter shell, place the ingredients in a small bowl and mix until you have a smooth beige liquid. Set aside.
In a small bowl, roughly crush the raspberries with a fork.
To assemble, cut the mud cake into chunks and place half randomly on a large flat plate. On top of each mud cake piece dollop crushed raspberries and coconut yoghurt.
Drizzle with half the peanut butter shell and finally sprinkle over half the dark chocolate and chopped peanuts.
Repeat by gently building a second layer on top. Serve immediately.
Leftovers will keep up in an airtight container in the fridge for 4 days.
To make 1 flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and leave for 5 minutes, or until thickened.
Millet, harissa and roasted carrots
Serves 6-8
This recipe is a true keeper. It featured in one of our very first salad workshops when we held them in Mum and Dad’s kitchen. Four years later, it was the first to make it into our salad supermarket brand, Hello Raw by Two Raw Sisters. If you cannot tell already, it is one of those recipes that everyone continues to love so it will stay around forever. It’s also great served with avocado, fish, chicken or lamb.
1 bunch of spring carrots, or 6 carrots, cut lengthways into sticks
2 fennel bulbs, thinly sliced widthways
1 red onion, thinly sliced into wedges
¾ cup almonds, roughly chopped
pinch of sea salt
oil
1 cup millet
2 cups water
Harissa oil
3 tablespoons extra virgin olive oil
3 teaspoons Tomato Harissa Paste (see below)
pinch of sea salt
To serve
fresh rocket
handful of fresh herbs, roughly chopped
dukkah
1 recipe Lemon Yoghurt (see below)
Preheat the oven to 200°C (400°F).
Put the carrots, fennel, red onion and almonds on a baking tray. Sprinkle with sea salt and drizzle with some oil. Roast for 20 minutes, then turn the oven to the grill function and grill for 10 minutes. Set aside to cool.
Place the millet and water in a medium pot. Bring to the boil, then reduce to a simmer and cook for 7 minutes. Remove from the heat and allow to sit for 5–10 minutes.
For the harissa oil, place all the ingredients in a small bowl and mix to combine.
Pour the harissa oil over the millet, folding it through until the millet is well coated.
On a serving plate layer the salad up, starting with a layer of fresh rocket, followed by millet, roasted veges, herbs, a sprinkle of dukkah and lemon yoghurt. Repeat for a further 1–2 layers.
Leftovers will keep in an airtight container in the fridge for up to 4 days.
Tomato harissa paste
Makes 1 cup
This harissa is so insanely good. When we have a jar of it in the fridge it goes on everything from sandwiches, platters and roast vegetables to pizza, dressings, red meat and fish. It lasts really well in the fridge, so make a decent amount.
¼ cup sun-dried tomatoes, roughly chopped
2 pinches chilli flakes
4 cloves garlic, crushed
¼ cup extra virgin olive oil
small handful of fresh mint, roughly chopped
small handful of fresh coriander, roughly chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
Place all the ingredients in a blender and blend until a chunky paste is formed.
Store in an airtight jar in the fridge for up to 2 weeks.
Lemon yoghurt
Makes approx. ¾ cup
½ cup plant-based or dairy yoghurt
juice of 1 lemon
pinch of sea salt
water, to loosen if needed
Place all the ingredients in a small bowl. Mix until everything is well combined and has a smooth creamy consistency.
If your dressing is too thick, add more water; if it’s too runny, add more yoghurt.
Store in an airtight container or jar in the fridge for up to 2 weeks.
