Mediterranean Pomegranate & Herb Salad

This salad is vibrant, slightly sweet from the pomegranate, and perfectly balanced with the salty feta and zesty herbs – a true Mediterranean treat!

Enjoy!

Ingredients:

• 1 cup mixed salad greens (spinach, baby spinach, or romaine work well)

• 1/2 cup fresh parsley, chopped

• 1/2 cup fresh mint leaves, chopped

• 1/4 cup fresh basil leaves, torn

• 1/4 red onion, thinly sliced

• 1/2 cup cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/3 cup crumbled feta cheese

• 1/4 cup kalamata olives, pitted and halved

• 1/2 cup pomegranate seeds

• 1/4 cup toasted pine nuts or slivered almonds (optional)

Dressing:

• 3 tbsp extra virgin olive oil

• 1 tbsp pomegranate molasses (or balsamic vinegar if unavailable)

• 1 tbsp lemon juice

• 1 garlic clove, minced

• Salt and pepper, to taste

Instructions:

1. Prepare the Salad Base: In a large bowl, combine the salad greens, parsley, mint and basil.

2. Add the Veggies: Toss in the red onion, cucumber and cherry tomatoes.

3. Top with Flavourful Ingredients: Add crumbled feta, olives, pomegranate seeds and toasted nuts if using.

4. Mix the Dressing: In a small bowl, whisk together the olive oil, pomegranate molasses (or balsamic), lemon juice, garlic, salt and pepper.

5. Dress and Serve: Pour the dressing over the salad, gently toss to coat and serve immediately.

Vegan Chocolate Delight

As we wind down the summer, cool, yet rich desserts are the treat of choice for us.


Our chef lovingly prepared this to be conscious of allergies so everyone can enjoy the sweetness that life offers, whether on it’s on it’s own, or after a delicious meal as you wind down your evenings with us.

The best news…you can enjoy it at one of our wonderful retreats AND make it at home - taking a bit of our REESET kitchen magic home with you.



What you’ll need:

350ml water

25g Vegan Cacao Powder

25g Corn Starch

2 table spoons of sugar (or agave Syrup if preferred)

Advice: This recipe should be made in advance as there is some cooling time needed, please see step 5.

Method:

1. In a cool dry saucepan away from the stove, mix the Cocoa powder, cornstarch and your sweetener of choice.

2. Once combined add your water while stirring, little by little.

3. Bring this gently to the boil while continuing to stir. Notice how it becomes thick and creamy. Immediately take off of the heat.


4. Pour the contents into a glass container, or if serving in individual portioned pots, into these.


5. Once poured, transfer your mixture to the fridge to cool for 4-5 hours.


6. When ready to serve, garnish as you see fit. We like to flip the contents onto a big serving plate for sharing, and powered on more cacao powder.


7. Enjoy!

Green Power Pasta

As we enter into the luscious and warming month of August, making sure we get our greens in couldn’t be more important.

Chef George has us covered with a simple recipe that brings together healthy gut nutrition and visually stunning food that is guaranteed to make you smile!

What you’ll need:

Blender or Nutri-Bullet

Biggest bag of Spinach you can find (500g)

1/2 can of Haricot Beans

1 Red Onion

3 cloves of Garlic

1 red chilli (To taste)

Yeast Flakes (5g)

Olive Oil

Basil to garnish

Ice

Salt & Black Pepper

500g Rigatoni 

Method:

1. Start by boiling water, during this time feel free to finely chop your onion, garlic and chilli. 

2. Grab yourself a large mixing bowl and fill with your ice and cold water just under half way.

3. Once the water has boiled, carefully place all of your spinach into the water. We are blanching it so stick around for just a minute before transferring and placing into the cold ice water.  Make sure to leave the now green boiling water on the stove.

4. Carefully throw your Rigatoni in the green boiling water for approx 10-11 minutes (Al Dente). If you’ve lost some water feel free to add some and return to boil beofre adding the pasta. While the pasta is cooking, let’s turn to your veg.

5. With your cut veg, lets add these to a medium heated pan and add some olive oil. Make sure to start with the onion, once this is lightly brown, add the garlic and chilli for just iver a minute, stirring gently (we dont want any burning). Season to taste here.

6. Transfer the contents of the hot pan to your blender, along with your now chilled spinach. (feel free to squeeze the spinch with your hands).

7. Add to the blender about 1/3 of your can of Haricot Beans, the Yeast Flakes and 1/2 cup of pasta water. Season heavily and blend until the contents turn a bold green.

8. Your pasta should be ready to strain. Let the pasta steam and add some more olive oil to a low/medium heated pan.

9. Pour in the contents of the blender and after 30 seconds gently pour in your Rigatoni pasta.

10. Stir in your pasta so it’s entirely covered. Season further to taste.

You’re ready to plate (or in our case bowl). Dress the dish with basil leaves (and basil flower where possible), cracked black pepper, squeeze of lemon and a dash of olive oil.

Enjoy!

Simply Sliced Roasted Potatoes (VG)

This recipe comes straight from the heart of our resident chef, George.

Simple yet so satisfying, whether you’re looking to accompany a warming roast, underneath fresh fish, or as the Mallorquins serve it, as a Tumbet!

The idea here is simplicity and enabling the flavour of your chosen potato to really shine.

Enjoy!

What you’ll need:

500g or 3 large earthy potatoes.

Olive Oil

Salt

Pepper

Smoked Paprika

Fresh Parsely (optional)

Baking Tray

Method:

1. Set oven temperature to 210 degrees celcius.

2. Leaving the skin on your potato slice them into discs about 1/4 of a centimetre thick.

3. Place a saucepan of salted water to the boil.

4. (Carefully) drop your slices of potato into the water, setting on a medium to high boil for 10 minutes.

5. Strain and let steam for a moment while you oil your baking tray.

6. Carefully place your potato discs flat onto the tray and brush the top side with more oil.

7. Season with salt, pepper and dust smoked paprika to taste.

8. Once you’re ready and the oven has reached temperature, place in the middle of the oven and time for 35 minutes.

9. Don’t worry about flipping them half way through, this will allow one side to lightly crisp while leaving a soft and perfectly cooked potato throughout.

10. Once time is up, take the tray out of the oven, set aside for 5-10 minutes to cool down before serving.

11. If you have fresh parsley, now is the time to lightly drizzle some more olive oil and garnish with parsely (or rosemary if it takes your fancy)

harissa butter bean stew

As the evenings turn darker and the season draws to an end, we light your taste buds with this vegan delight inspired by our trip to Morocco last year. Home-made harissa, and local Spanish tomatoes make this one of our favourites. If you love buttter beans you'll feel at home here.

We love ours complimented by handmade flat breads (stay tuned for that recipe next month)...

What you’ll need:

A deep pan or saucepan

1 tbsp olive oil

6 large garlic cloves, finely chopped

2 birdseye chilli's, finely chopped

1 tbsp harissa paste (homemade if available)

6 large ripe tomatoes, finely chopped

800g butter beans, tinned or jarred

1-2 tsp sherry vinegar

Pinches of salt & pepper

20g fresh dill, chopped

Method:

1.Heat the oil in your pan, and once hot, add your garlic and chilli, stirring so as not to burn. Once you can smell the sweetness of the garlic, add your harissa paste. Keep stirring.

2. Now pour in all of those finely chopped tomatoes and let them simmer as you add salt & pepper to taste alongside the vinegar.

3. Once you've let these reduce, add all of your butter beans along with their liquid, this will add depth and sheen to the sauce. Keep adding seasoning to taste. Once the sauce is thick, its time to serve.

4. Once plated (we prefer bowls), sprinkle the chopped dill over each plate, serve with flatbread and share with some happy (and hungry) faces.

HOMEMADE FLATBREADS

We heard you, the Butter beans went down (almost too) well! But that store bought flat bread just isn’t hitting home. So here’s our Homemade Flatbreads that we think LITERALLY make that dish and many more. They have a life of their own and are perfect for sharing.

Enjoy! - George, Resident REESET Chef

What you’ll need:

300 g white flour (organic)

30g olive oil

30g sugar

1tsp active yeast

8g salt

190ml water

Take care to measure everything out, the more accurate you are the happier the dough will be.

Method:

1. Add all of the ingredients to a large mixing bowl and mix them with your hands. This part gets super sticky so prepare for 10 minutes of your very own kneading meditation. Kneed the mixture for 10 minutes, making sure the mixture is fully mixed.

2. After 10 minutes, the mixture should be sticky, a little wet and have a slight shine, (you’re going to be tempted to add more flour - dont). Move your dough to an airtight container which has room to grow.

3. Now comes patience. Leave in a warm place and wait approximately 4 hours. What you’ll return to is a larger, expanded version of dough with a load of air pockets.

4. Move this airy dough to a floured surface and let it rest for a moment.

5. Gently (not disrupting the air pockets) parcel the sides from the bottom, up to the top, taking care not to get too much flour in the folds. You’re looking for 1 big folded dough ball.


6. Now gently flour your hands and turn the dough in your palms to form a sphere, and turn this upside down. You’ll have a beuatiful soft bread ball.


7. We want to make this shareable so with a sharp and slightly wet knife, cut this ball into 4.


8. Repeat Step 5 for each dough ball.


9. Now we have 4 smaller airy dough balls it’s time to let gravity help shape our breads. Pick up each one (one by one) and gently hold the edges, letting gravity shape the dough into a round or oblong shape.


10. Once each bread has been shaped and sized (approx 8-10 inches), cover with a tea towel and let rest for 15 minutes.


11. Grab a non stick pan and place it on a high heat. Make sure its dry with nothing in it.


12. Once the pan is very hot, one at a time place each bread and let it dry pan fry for approximately 3-4 mins until toasted and slightly charred, flip it over and place on your desired board.


13. Once you’ve done this per bread, its time to garnish (we love rosemary and olive oil) and serve while still hot.


14. Tear and dip into your favourite sauce and watch your audience gasp in flat bread heaven!