Roasted beets, caramelized carrots and silky tofu: winter salad recipes from Ravinder Bhogal | Food


Salads in winter may seem as absurd as a bikini, but these are the equivalent of layered clothing – except here, the toasted layers are made with sturdy seasonal fruits and vegetables instead of leafy greens. delicate, and assertive and satisfying vinaigrettes. crunchy nuts and seeds. Whether you’re looking for atonement for Christmas excesses or just craving something lighter, brighter, and more refreshing, they’re both vibrant and filling enough to eat for lunch or dinner without need support.

Chaat masala roasted beets and shallots with coconut, cashew nuts and curry leaf oil

Beetroot and earthy shallots come to life with a dash of deeply flavorful chaat masala and a comforting South Indian-style tempered oil.

Preperation 10 minutes
to cook 1 hour
Serves 4

500g small red beets, washed and cut in half
Rapeseed oil, drizzle
2 of chaat masala
Sea salt and freshly ground black pepper
300g shallots
, peeled and cut in half
30 g unsweetened desiccated coconut
50g cashew nuts

For the curry leaf oil
2 rapeseed oil
1
white urid dAl (split black gram)
1 brown mustard seeds
A pinch of asaf
oetida
15 fresh curry leaves

1 Cashmere or soft Chile, broken into pieces
juice 1 lime

Heat the oven to 200C (180C fan) / 390F / gas 6. Put the beetroot in an ovenproof dish, lightly drizzle with a little oil, add half the chaat masala, season and roast for about 15 minutes. Add the shallots, drizzle with a little more oil and the remaining chaat masala, toss and roast another 40 minutes, until the beets and shallots are tender and caramelized. Add the coconut and cashews, roast for another 3 minutes, until golden, then remove from the oven and set aside.

Meanwhile, heat the oil for quenching in a small frying pan. Sizzle the dal and mustard seeds until the mustard seeds burst, then sprinkle with asafoetida, curry leaves and chili, and sauté a few more seconds. Transfer the beetroot and shallots to a dish, pour in the oil and mix gently. Squeeze the lime juice and serve.

Spicy sticky salad of honey roasted carrots and hazelnuts with freekeh, dates and orange blossom water

Reliable carrots rarely get the show, but when roasted until caramelized with spicy honey butter and scented with orange blossom water, they steal the show.

Preperation 10 minutes
to cook 1 hour
Serves 4

For the carrots
300g small yellow carrots
300g small orange carrots
(or 600g if you can’t find yellow carrots)
75 g unsalted butter

1 1/2 teaspoon ground ginger
1
1/2 teaspoon ground cinnamon
½
chilli
1 pinch of fat saffron strands, pounded
½ c: Turmeric
1 generous grid Nutmeg
2 large cloves of garlic
, peeled and finely chopped
1 candied lemon
, skin and flesh very finely chopped
2 clear honey
few drops orange blossom water

For the freekeh
200g of freekeh, rinsed
Sea salt and freshly ground black pepper
60 ml extra virgin olive oil
½ lemon
, juice
60g dates
, smashed and sliced ​​(I can’t resist Zaytoun’s)
50g toasted hazelnuts, coarsely chopped
Finely chopped flat parsley or chervil, to serve

Heat the oven to 200 C (180C fan) / 390F / gas 6. Scrape the carrots, cut them in half vertically and put them in a roasting pan. In a saucepan, melt the butter over low heat with the ginger, cinnamon, allspice, saffron, turmeric, nutmeg, garlic and candied lemon, stir and let stand for five minutes, to infuse gently. Stir in the honey, pour the mixture over the carrots, then cover tightly with foil and roast for 20 minutes.

Remove foil (save for later) and cook, uncovered, for an additional 10 to 15 minutes, until carrots are tender and caramelized. Right out of the oven, sprinkle with a few drops of orange blossom water, cover with aluminum foil and let the carrots steam in the scent.

Meanwhile, dry roast the freekeh in a skillet until toasted. Put 400 ml of water and a teaspoon of salt in a medium saucepan and bring to a boil. Sprinkle with toasted freekeh, stir, bring to a boil again, then cover, lower the heat and cook, 15 to 20 minutes, until the freekeh is tender and most of the water has evaporated. Drain and transfer to a dish.

Combine the oil, lemon juice and seasoning, then pour the dressing over the freekeh, toss to coat and let cool. Once cooled, add the dates and half the hazelnuts and herbs to the freekeh dish and mix again. Garnish with carrots, sprinkle with remaining herbs and hazelnuts and serve.

Sliced ​​turnips with silky tofu, chili, sesame and soy

Peppery turnips and radishes are balanced by the tangy sweetness of apples and a tangy soy dressing, while tofu swells up the protein for a filling and refreshing salad.

Preperation 25 minutes
Serves 4

400g baby turnips, 1 watermelon radish and 2 granny smith apples, all peeled and finely grated with a mandolin (or cut into thin slices like paper)
1 handle each coriander and mint leaves
1 handle cress, hard stems removed
300 grams soft silky tofu, minced

For the dressing
100 ml lime juice
Zest of 1 lime
1 finger of ginger, peeled and very finely grated
2 light soy sauce
1
powdered sugar

To garnish
1 handle crispy shallots
1 long red pepper
, thinly sliced ​​on the diagonal
1
toasted sesame seeds

Shake all the dressing ingredients in a sealed jar. Toss turnips, radishes and apples with cilantro, mint and watercress on a plate, then top with tofu. Pour over the vinaigrette, garnish with the shallots, chili and toasted sesame seeds and serve.


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