Recipes
Cauliflower dressed in tahini
Serves 3-6 People:
Cauliflower:
1 large head cauliflower
100ml olive oil
3 tablespoons water
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon cumin
Tahin Sauce:
60ml olive oil
3 tablespoons tahini
1 tablespoon white vinegar
2 teaspoons lemon juice
Salt + black pepper, to taste
Fresh parsley, for garnishing
- Preheat oven to 200°c. Line a baking sheet with parchment paper.
- Wash and dry cauliflower. Cut off bottom stalk of cauliflower while leaving head intact. Peel off the green leaves. Place upside down on baking sheet.
- Whisk together the olive oil, water, and spices. Pour 2/3rds of oil mixture into crevices of upside down cauliflower. Flip right side up and brush the top evenly with remaining oil.
- Bake until fork pierces cauliflower easily, 35-55 minutes, or until desired texture.
- While cauliflower is roasting, whisk together all the tahini sauce ingredients until smooth. Chop up some fresh parsley.
- Pour tahini sauce over cauliflower, garnish with fresh parsley, and serve warm.
Miso-roasted eggplant with turmeric-tahini sauce
Serves 3-4 People:
2 medium eggplants
Olive oil
1 spring onion, finely sliced
White sesame seeds, toasted
2 tablespoons miso paste
1 tablespoons white sugar
2 tablespoons mirin (can use balsamic vinegar instead)
1 tablespoons Sake
1 tablespoons hot water
- Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
- In a bowl add the miso paste, sugar, mirin, sake and hot water. Mix until combined
- Pour the miso mixture over the eggplants and gently toss to combine. Roast for another 10 to 15 minutes or until the miso starts to get sticky and caramelise
- Transfer to a serving bowl and sprinkle over the sliced spring onions and sesame seeds
Lentils coated in flavour
Serve: 3-4
For the salad:
250g Lentils (red/ brown lentils
3 carottes
250g cherry tomateos cut in half
½ cucumber cut in ¼
Hanfull raisins
4 Mint leaves
Handful of parsley
Dressing:
60ml Olive oil
60ml Balsamic vinegar
Salt & pepper after taste
Tablespoons Honey
- Cook lentils for 30min until tender – drain the lentils
- Grate carottes, cut cucumber and mix into a bowl with the lentils
- Chopp parsley and mint add into the mix with the raisins
- Mix ingredients for dressing – add to lentil mix
- Serve with drops of yoghurt, nuts and pomegranate seeds
Tip: tastes even better when you let the salad sit in the fridge for a few hours or some time
