SIDE DISHES

DRUM - - Fashion And Food -

1 BEET­ROOT AND RED CAB­BAGE SALAD

SERVES 6-8 PREPA­RA­TION: 15 MIN COOK­ING: 20-30 MIN REST­ING: 30 MIN

SALAD DRESS­ING 80ml (¹⁄ 3c) olive oil 45ml (3T) lemon juice 30ml (2T) honey 1ml (¼t) wasabi (op­tional) salt and pep­per SALAD 6 medium beets, cooked, peeled and thinly sliced 4-6 medium car­rots, peeled and juli­enned 1 small red cab­bage, thinly sliced large hand­ful dill or co­rian­der leaves, chopped 30ml (2T) pick­led gin­ger, finely chopped TO SERVE black and white sesame seeds, toasted hand­ful roasted hazel­nuts

1 SALAD DRESS­ING Mix all the salad dress­ing in­gre­di­ents to­gether.

2 SALAD In a bowl, toss the salad in­gre­di­ents. Pour the dress­ing over and let it rest to bring out most of the flavour.

3 TO SERVE Sprin­kle the sesame seeds and nuts over just be­fore serv­ing.

2 VEG­ETABLE BAKE

If you pre­fer you can use but­ter­nut in­stead of brin­jal.

SERVES 6 PREPA­RA­TION: 20 MIN STAND­ING: 15 MIN COOK­ING: 1 HR

BRIN­JAL MIX­TURE 300g brin­jals, thinly sliced salt and pep­per 2,5ml (½t) pa­prika 4 leeks, sliced 4 gar­lic cloves, crushed 45ml (3T) olive oil SWEET POTATO MIX­TURE 600g sweet potato, cleaned and thinly sliced 2 onions, cut into rings 15ml (1T) sage leaves, chopped salt and pep­per 15ml (1T) honey 10ml (2T) ap­ple cider vine­gar 30ml (2T) olive oil

SPINACH MIX­TURE

150g spinach, stems re­moved and chopped 230g chive-flavoured smooth cot­tage cheese TO FIN­ISH 500ml (2c) moz­zarella, grated Parme­san cheese, grated 30ml (2T) but­ter, melted a few sage leaves a few wal­nuts, chopped

Pre­heat the oven to 180°C. Grease a large oven­proof dish with non-stick spray.

1 BRIN­JAL MIX­TURE Sprin­kle the brin­jals with salt, let them rest for15 min, rinse and pat dry. Ar­range in a sin­gle layer of brin­jals on a bak­ing sheet, sea­son with pep­per and pa­prika and add the leeks and gar­lic on top. Driz­zle with olive oil and bake for 30 min.

2 SWEET POTATO MIX­TURE Ar­range the sweet potato, onion and sage leaves in sin­gle layer on a bak­ing sheet and sea­son with salt and pep­per. In a sep­a­rate bowl, mix the rest of the in­gre­di­ents to­gether and pour over the sweet potato layer. Bake for 30 min­utes or un­til done.

3 SPINACH MIX­TURE Mix the in­gre­di­ents to­gether.

4 TO FIN­ISH Put half the sweet potato mix­ture in the oven­proof dish and put a layer of brin­jal mix­ture on top. Add dol­lops of spinach mix­ture and sprin­kle with half the moz­zarella and Parme­san cheese. Re­peat the lay­ers, end­ing with cheese. Bake for about 30 min­utes or un­til the cheese is golden-brown and melted. 5 Heat the but­ter in a pan and fry the sage and nuts un­til crispy. Sprin­kle over the veg­gie bake be­fore serv­ing.

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