Roasted Cauliflower with Artichoke Dip

“カリフラワーのローストとアーティチョークのディップ”

Ingredients for 2

Cauliflower ½(cut into small florets)

Grilled Artichoke in oil 100g

Shallot ½(sliced into rings)

Oregano 1tsp

Caraway 1/2tsp

Garlic powder 1/4tsp

For the dip

Grilled artichoke in oil 100g

Garlic 1clove

Hazel nut 1tbsp

Tahini 1tbsp

Lemon 1/2

Parsley, multi seeds as garnish

1. On an oven tray, combine the ingredients for the roasted cauliflower and 2 tablespoons of the preserving oil from the artichokes. Season with salt and pepper, and stir to coat the cauliflower evenly. Roast in the oven at 200°C for about 45 minutes, or until the cauliflower is tender and cooked through.

2. Blend the ingredients for the dip with a handful of the roasted cauliflower and 4 tablespoons of water until smooth. Season with salt and pepper to taste. Serve the dip alongside the roasted cauliflower, garnished with parsley, mixed seeds, shaved lemon zest, and a drizzle of extra virgin olive oil.

Warm Spiced Carrot and Lentil Salad

“人参とレンズ豆のスパイスサラダ”

Ingredients for 2

Carrot 250g(chopped into bite size)

Cumin seed 1/2tsp

Ground cinnamon 1/4tsp

Ground nutmeg  1/2tsp

Clove 1

Maple syrup 1.5tbsp

Olive oil 1tbsp

Ingredients for the lentils

Lentil 100g

Shallot ½(minced)

Garlic 1clove (minced)

Cumin seed 1/2tsp

Ground nutmeg  1/2tsp,

Bay 1

Oregano 1/2tsp,

Crème Fraiche

Extra virgin olive oil

Parsley

1. In a oven tray, add the ingredients for the roasted carrot. Season with salt and pepper and coat with dressing evenly. Cook in oven at 200C for about 45 minutes until the carrots are soft.

2. In a saucepan, cook the shallot, garlic and all the spices until fragrant. Add the lentils, bay, oregano and 400ml of water and simmer covered until the lentils are cooked. Add water if it gets too dry.

3. Season the lentils with salt and pepper. Serve the lentil topped with roasted carrot, parsley and drop of crème fraiche and drizzle of extra virgin olive oil.

Baked Sweet Potato with Thai Broccoli Slaw

“スイートポテトとブロッコリのタイ風コールスロー”

This dish is sure to be a showstopper. Creamy baked sweet potatoes are paired with the refreshing crunch of fresh broccoli, fragrant Thai herbs, and tangy pickled onions. Vibrant and full of flavour, it tastes as colourful as it looks.

Ingredients for 4

Sweet potatoes   4

Broccoli   1bunch to get 250g of floret (finely chopped)

Banana shallot   1/2

Lemon grass    3tbsp (only white part, finely sliced)

Red chilli   1/2

Coriander   a handful (finely chopped)

Mint   a handful (finely chopped)

Roasted nuts   2tbsp

For Dressing

Ground cumin   ½tsp

Ground coriander   ½tsp

Garlic powder   ½tsp

Yoghurt    80g

Lime   1(juice)

Rapeseed oil   1tbsp

Sugar   ½tsp

Salt and pepper   to taste

Pickled onion

Red onion   1(thinly sliced)

Wine vinegar   50ml

Water   150ml

Sugar   2½tbsp

Salt   ½tsp

Peppercorns   5

Cloves   2

Red chilli   1/4

1. In a saucepan, combine the ingredients of the pickle except the onion and bring to a boil over high heat. Remove from the heat and add onion while the pickling liquid is hot. Set aside till serving.

2. Place the well-washed sweet potatoes as a whole on a parchment paper-lined oven tray. Cook in the oven at 220 degrees for about 30 minutes until the potatoes are cooked through.

3. Mix the dressing in a bowl. Add the rest of the ingredients and mix well.

4. Serve the broccoli slaw over baked potatoes, scattering drained pickles, extra herbs, and nuts on top.