Side dishes come to life with the right preparation and dressing. Today I have three of my favourites; orange and cumin carrots, roast broccolini with sesame and maple walnut cos lettuce.
Maple Walnut Cos Lettuce
Rainbow Baby Cos Lettuce, washed and sliced in half
1/4 cup walnuts, toasted
1 tsp dijon mustard
1 tsp maple syrup
1 tbs apple cider vinegar
1/4 cup good quality olive oil
2 tbs water (for thinning)
After lightly toasting the walnuts in a dry pan, grind them in a mortar and pestle or a coffee grinder to a fine crumb. Put walnut crumb, vinegar, maple, mustard and salt in a bowl and whisk while slowly adding the olive oil. The dressing will combine to a thick cream. Thin out with water and spoon over lettuce and sprinkle with walnuts to serve.
Orange Cumin Carrots
1 bunch dutch carrots or similar
1 clove garlic finely chopped
3/4 tsp ground cumin
1/2 tsp coconut or an unrefined sugar
Juice of one orange
1 tbs olive oil
Preheat oven to 180 degrees C. Toss the carrots in olive oil, season with sea salt and roast for 40 minutes or until cooked through. Remove from oven and set aside.
In a small saucepan add a dash of olive oil and sauté garlic for 1 minute. Add cumin and stir for 20 seconds. Add remaining dressing ingredients and stir until sugar is dissolved. Take off heat and pour over carrots to serve.
Roasted Broccolini and Sesame
3 bunches of broccolini, washed and trimmed
2 tbs fresh sesame seeds, lightly toasted
1/2 tbs sesame oil
2 tbs vegan mayonnaise (or regular)
1 tbs tamari or soy sauce
1 tsp coconut or unrefined sugar
handful of seeds (optional)
Preheat oven to 180 degrees C. Wash and trim broccolini before tossing it through olive oil and seasoning with sea salt. Roast on a baking tray for 30 minutes or until the florets begin to darken. In a coffee grinder, grind toasted sesame seeds to a fine crumb. Combine all dressing ingredients in a bowl and whisk to combine. When the broccolini is ready, spoon over sesame dressing and top with salad seeds such as sunflowers, pumpkin seeds or sesame seeds.