Instant Veggie Cheer

November 24, 2018

Add some instant cheer to your table with these simple and delicious dishes. Tweak to your taste, the focus here is on easy prep, maximum impact and the wonderful colours and flavours found in fresh seasonal produce. Both the Ruby Slaw and Pumpkin Salads can be made a day ahead. All store well in the fridge and totally satisfy as post celebration leftovers.

 

Ingredients

Ruby Slaw

2 apples cored and thinly sliced (or pears work well too)

2 beetroots (can be cooked or raw), top & tail, then spiralize or julienne in food processor or mandoline

1 large carrot raw, washed, top + tail, then spiralize or julienne as above

1/2 red cabbage sliced very fine (manoline is ideal) then massage shredded pieces with 1 table spoon olive oil to soften

1/4 cup parsley, roughly chopped

2 tbsp melted Nuttelex

1 tsp brown sugar

50 g chopped walnuts

1/4 large pomegranate

* Optional crumbled goasts cheese or feta

Ruby Slaw Dressing

1 tbsp Dijon mustard

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp honey

salt and pepper to taste

*Optional 1 teaspoon minced garlic

Sweet Potato & Pumpkin Salad

1 cup walnuts

1/2 tsp brown sugar

3 cups pumpkin diced into approx 3cm pieces

2 cups sweet potato diced as above

3 large onions

3 tbsp Nuttelex for roasting veg

3 handfuls rocket

150 g goasts cheese, feta, or for vegans, add baked crispy tofu

balsamic vinegar

3 tbsp olive oil to caramelise onions

olive oil to dress salad

Roasted Cherry Tomatoes

8 rows of cherry tomatoes on stalks

2 tablespoons Nuttelex

salt and pepper to taste

balsamic glaze to serve

1 1/2 tbsp Nuttelex for roasting

1 tsp fresh thyme

Directions

Ruby Slaw

1Line a baking tray and then drizzle melted Nuttelex over walnuts and add sugar. Toss to coat. Bake for 6 minutes, stir to ensure even roasting, and bake for another 6 minutes.

2Combine beetroot, apple, cabbage, carrot, pomegranate in bowl and mix well.

3Toss thru roasted walnuts and parsley.

4Drizzle with dressing before serving.

Sweet Potato & Pumpkin Salad

1On a lined baking tray, drizzle melted Nuttelex over walnuts and sprinkle with sugar. Toss to coat. Bake for 6 minutes, stir to ensure even roasting, and bake for another 6 minutes.

2Place chopped, pumpkin & sweet potatoes on lined baking tray, dollop 3 table spoons Nuttelex all over veg, add salt, cook till golden and slightly browned (at least 50 mins).

3Finely slice onions and place in a large pan with the olive oil. Turn heat to low, stir continuously until caramelised- usually 35 mins. Just before you remove from stove stir thru a splash of balsamic vinegar.

4On a long platter place a layer of rocket, a sprinkle of walnuts, scatter cooled pumpkin & sweet potatoe pieces, and then scatter over some onions. Repeat. Top salad with the goats cheese, feta or crispy tofu. Dress with a good splash of both the oil and the balsamic.

Roasted Cherry Tomatoes

1Grease baking tray with Nuttelex. Arrange tomatoes still attached to vine in lines across the tray. Using the Nuttelex set aside for roasting, add tiny knobs of Nuttelex thru the vines. Add thyme. Bake at 170C till beautifully roasted and browned.

2Serve in baking tray with a sprinkle of salt & pepper and a splash of balsamic glaze.

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