This is one of those meals that uses whatever you have in the fridge. The veggies that can be roasted are spiced and baked, the crunchy vegetables are pickled and the green vegetables are raw and dressed lightly. Top all of this off with fresh herbs, fried eggs, some toasted seeds and some sliced beef, chicken, fish or tofu and the fridge is empty and dinner is done. You can take whatever elements you like out of this. The roast veg are great through a green salad or with some quinoa. The pickles add a nice crunch to noodle dishes, salads or grains. The toppers are all optional – customise it to your tastes and what you have on hand.
Raw, Roasted and Pickled Salad
1 eggplant, cut into cubes
1 fennel, quartered and sliced
1 zucchini, cut into chunks
1 red pepper, cut into large cubes
2 carrots, halved and cut into pieces
1 sweet potato, peeled and cut into 2cm cubes
1 beetroot, peeled and cut into chances
1 golden beet, peeled and cut into chunks
1 tspn maldon salt
1 tspn fennel seeds
1 tspn coriander seeds
1 tspn cumin seeds
1 tspn tumeric
1 tspn ras el hanout
1/2 tspn chilli flakes
1/4 cup rice bran oil
Pickles – all in separate bowls
1 bunch radishes, thinly sliced
1 carrot, julienned
1/4 fennel, thinly sliced
1 cup water
1/2 cup apple cider vinegar
a big pinch of salt
1 tbspn maple syrup
Half a bunch of kale, destemmed and leaves shredded
a handful of roquette
olive oil, lemon juice, salt and a pinch of cumin to dress the kale leaves
Garnish – all optional
toasted sesame seeds
For Roasted Vegetables
Preheat oven to 220C
Place spices in a mortar and pestle and crush. Add oil to make a paste.
Place the vegetables on 2 lined baking trays (I separated them by colour). Massage the spice mix into the vegetables and roast for about 30-40 minutes or until golden and caramelised.
Combine the water, vinegar, salt and maple syrup in a small saucepan. Bring to the boil and simmer for 2 minutes then pour over the vegetables (in separate bowls). Allow to sit for 10 minutes then drain.
Place kale in a bowl, drizzle over olive oil, the juice of half a lemon a good pinch of salt and a good pinch of cumin. Massage the kale until you see the colour change to bright green and the leaves start to wilt.
To assemble, place the roasted veg, pickled veg, kale and roquette in piles in the serving dish.
Top with any (or all) of the garnishes.
Seve yourself a bit of everything and enjoy.