This little plateful of colours, somewhat like a painters palette, formed a recent meal; it included a beetroot salad, a roasted aubergine salad, a roasted carrot salad, homous, and caremalised onions.
I put salad in quotation marks because these are not what you might typically call salads – there’s no green leaves in sight and they’re quite ‘tight’, as opposed to a typically looser collection of ingredients. These are more middle eastern in style, as you’ll see from the ingredients..
So, on the plate is..
Boiled and cooled beetroot, mashed with tahini, lemon juice & garlic
Boiled, roasted and cooled carrots, mashed with olive oil, soy sauce, tahini, garlic, chopped coriander, Aleppo chilli flakes and ground roasted cumin & coriander seeds
Whole roasted aubergine, skin removed, and mashed with tahini, lemon juice and garlic, and mixed with chopped fresh coriander and ground roasted cumin
Plus homous, using my holy grail recipe, and sliced red onion that I’d caramelised in the oven.
As you’ll notice, there’s no quantities, because they were all just thrown together from bits and pieces of inspiration and ideas, so I would suggest playing with the amounts. And if any of them taste or feel too ‘claggy’, just add more lemon juice, that’s my motto!
The next day I mixed up the leftovers of the carrot salad and the aubergine salad to create one thing of beauty…mmmmmm…..
I hope your week starts well 🙂