Chef Alexina Anatole has shared new recipes for tahini panzanella and curried corn farinata with grapefruit dipping sauce. These dishes highlight bitter ingredients, which are celebrated in Ayurvedic cooking for their refreshing and rebalancing qualities.
The tahini panzanella recipe, which serves two to four, has a preparation time of 10 minutes and a cooking time of 25 minutes. It includes ingredients such as large tomatoes, sourdough croutons, and a tahini dressing.
The curried corn farinata with grapefruit dipping sauce is designed to serve three to four people as a light lunch. This recipe requires 10 minutes for preparation, 15 minutes for resting, and 40 minutes for cooking. Key ingredients for the farinata include chickpea flour, sweetcorn, and various spices, while the dipping sauce features red grapefruit juice and red chilli.