Vegetable Dishes

Simple Salad



YOU WILL NEED
3 heads cos or butter lettuce
1 large bunch of radish
Sea salt and freshly ground black pepper

FOR THE DRESSING
50ml red wine vinegar
100ml virgin olive oil
1 large garlic clove
5ml Dijon mustard
5ml sugar
5ml salt

Make the dressing by whisking together all the ingredients in a jug. Set aside to infuse. Wash and drip-dry the lettuce and put it in a salad bowl. Thinly slice the radish onto the lettuce and drizzle with the dressing. Season and toss.

Beetroot Salad

YOU WILL NEED
10 medium beetroot
2 onions

FOR THE DRESSING
100ml balsamic vinegar
50ml olive oil
5ml sugar
15ml chopped fresh tarragon
Salt and pepper.

Boil and peel the beetroot and allow to cool. Finely slice the onions and soak them in cold water for 30 minutes to sweeten. Slice the beetroot into rounds, place in a salad bowl and top with the onion rings.

To make the dressing, mix together the vinegar, olive oil, sugar, tarragon, salt and pepper and pour over the beetroot and onions.

Creamed Spinach

YOU WILL NEED
70g butter
70g flour
750 ml milk
Pinch of grated nutmeg
Salt and pepper
1,5kg spinach.

Preheat the oven to 180 degrees celcius. Melt the butter in a small pan and whisk in the flour. Cook for 1-2 minutes then whisk in the milk until smooth. Heat and cook until the mixture thickens and boils. Remove from heat and add nutmeg, salt and pepper.

Remove the stalks form the spinach, then blanch the leaves in boiling water and refresh in cold water. Squeeze of the excess water. Place the spinach and the white sauce into a blender and blend until smooth and creamy. Transfer to a dish and bake in over for 20 minutes.

Parsley glazed carrots

YOU WILL NEED
20 baby carrots
45g butter
10ml honey
45ml chopped fresh parsley.

In a large pot of boiling salted water, blanch the baby carrots for 5 minutes. Then rinse in cold water. Melt the butter and honey in a large pot, add the carrots and toss until coated. Add the parsley and serve.

Spicy Butternut Soup

YOU WILL NEED
1 tbsp olive oil
1 onion finely chopped
1kg diced pumpkin or butternut
1 tsp cumin seeds
1tbsp curry paste
1 l vegetable stock
250ml cream
3 tbsp chopped coriander
Juice of half a lemon
Salt and pepper

Heat the oil in a large pot and cook the onion and the butternut over gentle heat for 5 minutes till golden. Add the cumin seeds and cook for a further minute.

Stir in the curry paste, pour over the stock cover and simmer for 30 minutes till butternut is soft.

Liquidise and return to the pot. Pour in the cream and heat gently. Stir in the coriander, lemon juice salt and pepper to taste.