Monday 12th January 2015
Roast cauliflower and broccoli with yellow split peas slow cooked in a tomato and caraway sauce.
Served with mint soy yoghurt sauce and steamed greens.
Rice and black bean salad with roast sweet potato and courgette.
The salad has sweetcorn, celery, olives and coriander and is dressed with white balsamic vinegar. The vegetables were roasted with a little thyme and anardana powder. I’d never used anardana powder before, it was part of my Christmas present from my sisters. It’s powdered pomegranate powder and has a sharpness a little like sumac. Along with a flavour I can’t quite put my finger on yet…