Starting to think about the fact that I’ve signed myself up to do the catering for a yoga retreat in June so trying out a few food combos, the kind of stuff that people can help themselves to, plenty of choice but 100% vegan. Rather pleased with this little number…
Start by preparing the Za’atar Potatotoes
No need to peel, bit of a waste of this valuable life I recon; cut them, pre boil for 5-10 minutes, drain, then bang them about a bit (to get them nice and crispy) before transferring to a roasting dish. For 10 small potatoes I added 2 tablespoons of sunflower oil, a tablespoon of Za’atar and a good sprinkling of salt. Put them in the oven at 180 degrees for 30-45 minutes and then crack on with the rest…
Sweet and Smoky Roast Cauliflower
Break up the head of 1 cauliflower and pre boil for 5 to 10 minutes. Whilst the cauli is cooking, make up the sweet and smoky rub by mixing together the below ingredients. When the cauli is done, thoroughly drain it (I also wrap in a clean tea towel for a bit to get rid of any excess moisture) then use your hands (get in there my lovelys) to get the sweet and smoky mixture all over it. Then it goes in the oven with the potatoes for 30 ish minutes – you want it a little burnt.
Sweet and Smoky Rub
25g vegan butter
1 tablespoon coconut palm sugar
1 teaspoon each of smoked paprika, ground coriander and mustard seeds
Half a teaspoon each of salt, cumin and mustard powder
Aubergine Wedges with Harissa and Tahini Dressing
Whilst the potatoes and cauliflower are in the oven roasting away, start work on the aubergines. Grab 2 of the bad boys and slice each length ways into 8 long slices, drizzle some olive oil (they don’t need to be coated, in fact the dry burnt bits taste real good) and then let them join their friends in the oven. They’ll take about 25 minutes – like the potatoes and cauliflower, I like them a little bit burnt. Whilst, they are cooking, you can make the dressing; there are actually 2 dressings, the first one is thick and lumpy, I make it by blending 2 red peppers and a tablespoon of harissa. The second one is a runny dressing which I make by stirring up 2 tablespoons of tahini with 1 tablespoon of garlic infused olive oil a squeeze of lemon juice and (if it needs more thinning) some water. When the aubergines are done, use a spoon to dollop on the harissa dressing then pour the tahini dressing over the top.
Whilst everything’s in the oven I had a little bit of time to spare (and I’m sure you will to) so I made up this lentil salad.