VEG­E­TAR­IAN BOWL WITH PARME­SAN WAFERS

SERVES 4

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100g Parme­san cheese, grated

FOR THE SALAD

Hi­malayan salt and black pep­per 700g pump­kin, cut into thin wedges and par boiled 2 red onions, cut into 8 wedges 1 broc­coli head, cut into small flo­rets and blanched co­conut oil, for brush­ing

FOR THE DRESS­ING

1 / cup ma­cadamia oil 3 2 tbsp ma­cadamia nut but­ter juice of 1 lime Hi­malayan salt and black pep­per

TO ASSEM­BLE

2 av­o­ca­dos, chopped into cubes 1 tsp chilli flakes 100g wild rocket, to gar­nish

1. Pre­heat the oven to 180˚C. Place ta­ble­spoons of the cheese onto a lined bak­ing tray, about 5cm apart, and bake for 10 min­utes un­til the cheese has melted and flat­tened. Re­move the tray from the oven and let the wafers cool. 2. For the salad: Sea­son the veg­eta­bles well and brush co­conut oil on them. Heat a grid­dle pan and cook the veg­eta­bles on both sides un­til they have soft­ened and are slightly charred. Set them aside and keep them warm. 3. For the dress­ing: Blitz the in­gre­di­ents in a blender and sea­son. 4. To assem­ble: Di­vide the veg­eta­bles be­tween 4 bowls, top them with the chopped av­o­cado, driz­zle the dress­ing all over and sprin­kle chilli flakes on top. 6. To serve: Serve the bowls im­me­di­ately with the wafers and gar­nished with rocket.

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