Roasted beets, caramelized carrots and silken tofu: Ravinder Bhogal’s winter salad recipes | Food

Salads in winter may seem as silly as a bikini, but these are the equivalent of layering clothes – except here, the grilled layers are made up of robust seasonal fruits and vegetables instead of fragile leafy greens, and bold, satisfying dressings of crunchy nuts and seeds. Whether you’re looking for atonement for Christmas excesses or just fancy something lighter, brighter and more refreshing, they’re both vibrant and hearty enough to eat for lunch or dinner without the need of accompaniments.

Roasted beet and shallot chaat masala with coconut, cashews and curry leaf oil

Earthy beetroot and shallots come to life with a dash of deeply flavorful chaat masala and warming South Indian-style tempered oil.

Preperation 10 minutes
to cook 1 hour
Serves 4

500g small beetsrubbed and cut in half
rapeseed oilwater
2 chaat masala
Sea salt and freshly ground black pepper
300g shallots
peeled and halved
30g grated unsweetened coconut
50g cashew nuts

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

1 Cashmere or soft Chilebroken into pieces
Juice 1 lime

Heat the oven to 200C (180C fan)/390F/Gas 6. Put the beets in a roasting tin, 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 oil and the remaining chaat masala, stir and roast for another 40 minutes, until the beets and shallots are tender and caramelized. Add coconut and cashews, roast for three more minutes, until golden, then remove from oven and set aside.

Meanwhile, heat the oil for tempering in a small skillet. Sizzle the dal and mustard seeds, until the mustard seeds burst, then sprinkle with asafoetida, curry leaves and chilli, and sauté for a few more seconds. Transfer the beets and shallots to a dish, pour the oil over them and toss gently. Squeeze the lime juice over it and serve.

Sticky salad of roasted carrots with honey and spicy hazelnuts with freekeh, dates and orange blossom water

Reliable carrots rarely get the limelight, but when roasted until caramelized with a spiced honey butter and flavored with orange blossom water, they steal the show.

Preperation 10 minutes
to cook 1 hour
Serves 4

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

1 ground ginger
ground cinnamon
1 pinch of fat saffron strandspounded
½ c: Turmeric
1 generous grater Nutmeg
2 large garlic cloves
peeled and finely chopped
1 candied lemon
skin and flesh very finely chopped
2 clear honey
Few drops orange blossom water

For freekeh
200g freekehrinsed
Sea salt and freshly ground black pepper
60ml extra virgin olive oil
½ lemon
60g of dates
stoned and sliced ​​(I can’t resist those of Zaytoun)
50g toasted hazelnutscoarsely chopped
Finely chopped parsley or chervilto serve

Heat the oven to 200 C (180 C fan)/390 F/gas 6. Scrape the carrots, cut them in half vertically and place 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 leave to infuse for five minutes. Whisk the honey, pour the mixture over the carrots, then cover tightly with foil and roast for 20 minutes.

Remove foil (save for later) and roast uncovered for another 10-15 minutes, until carrots are tender and caramelized. Take out of the oven, sprinkle with a few drops of orange blossom water, cover with aluminum foil and let the carrots steam in the perfume.

Meanwhile, dry roast the freekeh in a skillet until nicely toasted. Put 400ml of water and a teaspoon of salt in a medium saucepan and bring to the boil. Sprinkle with toasted freekeh, stir, bring back to a boil, then cover, lower the heat and cook, 15-20 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 of the hazelnuts and herbs to the freekeh platter, and toss again. Garnish with carrots, sprinkle with remaining herbs and hazelnuts and serve.

Sliced ​​turnips with silken tofu, chilli, sesame and soy

Peppery turnips and radishes are balanced with the tangy sweetness of apples and a tangy soy dressing, while tofu boosts protein to make a filling and refreshing salad.

Preperation 25 minutes
Serves 4

400g small turnips, 1 watermelon radish and 2 granny smith applesall peeled and finely sliced ​​with a mandolin (or cut into very thin slices)
1 handful each coriander and mint leaves
1 handle cresstough stems removed
300 grams soft silken tofuminced

For dressing
100ml lime juice
Zest of 1 lime
1 finger of gingerpeeled and very finely grated
2 tablespoon light soy sauce
teaspoon of caster sugar

To garnish
1 handle crispy shallots
1 long red pepper
thinly sliced ​​diagonally
tablespoon toasted sesame seeds

Shake all the ingredients for the vinaigrette in an airtight jar. Mix the turnips, radishes and apples with the coriander, mint and watercress in a dish, then cover with the tofu. Drizzle with vinaigrette, garnish with shallots, chilli and toasted sesame seeds and serve.

Source link

Previous Three quick and easy take-out recipes for New Year's Day
Next Nikkei Q: The Wars of CRT Culture