Your Pregnancy - - Nutrition -

1 head broc­coli, washed and bro­ken into flo­rets

1 red pep­per, de­seeded and chopped

1 aubergine (egg plant), sliced

6 cour­gettes (baby mar­rows), tops cut off and sliced length­ways

2 mielies, husks re­moved

2-4 ta­ble­spoons olive oil

Roast cau­li­flower dip

1 head cau­li­flower, washed and bro­ken into flo­rets

2 ta­ble­spoons olive oil

2 heaped ta­ble­spoons tahini (se­same seed paste) juice of ½ lime

1 ta­ble­spoon ground cumin salt and pep­per, to taste

1 Place veg­eta­bles (broc­coli flo­rets, red pep­per, aubergine, cour­gettes and mielies) in a bowl with oil and mix well. Sea­son with salt and pep­per and place on braai grid over medium coals for a few min­utes un­til charred. Use tongs to turn veg­gies for even all-round cook­ing. 2 To make the dip, driz­zle olive oil over cau­li­flower flo­rets and roast over medium coals (or in the oven) un­til ten­der. Re­move from heat and place in a blender to­gether with tahini paste, lime juice, cumin and salt and pep­per. Blitz un­til well blended. 3 Ar­range roasted veg­gies on a plat­ter and serve with a bowl of cau­li­flower dip.

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