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
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.