4

Two easy salads – creamy tahini roast cauliflower and carrot, and black bean, olive and rocket

This cauliflower salad has become a firm favourite as part of work lunches over the last few weeks. It’s great eaten straight away, but the creaminess really seems to intensify over a couple of days! I’ve given the recipe here to include baby carrots, as I had some pretty little orange and purple ones in, but it works just as well using only cauliflower.

To pair with the creamy salad, the second recipe is brightly flavoured, with olives, rocket and lemon enhancing the black beans. Herbs are welcome in this salad too, I’ve used mint but parsley, coriander or basil would be great too. Even tarragon thinking about it.

The bean salad keeps well in the fridge for 3 days or so, we ate the salads for lunch the day after making them, and then three days later and they were great both times.


makes 4 servings


 

for the creamy tahini roast cauliflower and carrot salad

400 g cauliflower, cut into bite sized florets

200g baby carrots (or use 600 g total of cauliflower)

2 tbsp oil

Salt

2 heaped tbsp. light tahini

30 ml hot water

100 ml unsweetened soy yoghurt

Juice of half a lemon

15 g fresh coriander, chopped

Salt and pepper

for the black bean, olive and rocket salad

1 400 g tin of black beans, drained and rinsed (240 g drained weight)

75 g green olives

50 g rocket, roughly chopped

Juice of half a lemon

10 g fresh mint, roughly chopped (or use coriander, or parsley or basil)


Preheat the oven to 200 degrees c.

In a large roasting tray toss the carrots with the oil and a bit of salt. Roast for 10 minutes. Add the cauliflower and mix, then roast for a further 25 minutes, turning once. There should be some lovely caramelised dark brown bits on the cauliflower and the carrots should be tender. Cool.

In a smallish bowl, add the hot water to the tahini and mix it carefully to combine. The water being hot helps the tahini to soften as it can be quite stiff. Beat in the yoghurt, salt and pepper and lemon juice.

Mix the dressing with the vegetables and coriander.

 

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Creamy tahini roast cauliflower and carrot salad

 

For the black bean salad, simply mix all the ingredients together!

 

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Black bean, olive and rocket salad

 

 

By E.

2

Green sauce and black bean salsa for nachos

A very large bag of tortilla chips got opened last weekend, and not very many were eaten, so I’ve been wondering what I could do with them… other than just eating them as they are!

Nachos are always fun, but of course tend to be smothered in cheese sauce. I did think about making vegan cheese sauce with butternut, like this delicious one that Alex made, but then my thoughts turned to tomatillos and how much I wish I could buy them, or even grow them here! I do like the tinned ones, but they’re ruinously expensive.

Anyway, I’ve got a bag of black lime powder that I haven’t cooked with yet, I had a taste and the tangy rather earthy spicy flavour seemed like it might work well for a sort of faux tomatillo sauce… it didn’t turn out tasting at all like tomatillo, but it’s ever so tasty!

The spicy green sauce with the fresh salsa and savoury corn tortilla chips all baked together turned out to be a rather lovely combination!

Nachos with green sauce and black bean salsa

Nachos with green sauce and black bean salsa

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