Friday , October 18 2019

Indian-Spiced Salad with Tenderstem, Paneer and Beetroot

This exotic plant-based dish by Meera Sodha is inspired by Rajasthan

H&F TIPS

TENDERSTEM

A clever cross of Chinese kale and broccoli, this deliciously sweet-tasting brassica is high in vitamins A, C and folate; plus a good source of potassium, protein and fibre.

KASHMIRI CHILLI

Low in heat but rich in flavour and colour, this key Indian ingredient is packed with antioxidant vitamins and minerals, including iron. Find it in grocers, and in the Rooted Spies Kashmiri Blend (rootedspices.com).

ALMONDS

Rich in plant protein, healthy fats and vitamin E, almonds are a great ingredient to power up your salads. They’re also proven to aid weight loss.

INDIAN-SPICED SALAD WITH TENDERSTEM, PANEER AND BEETROOT

Serves 4

  • 5 tbsp rapeseed oil
  • 1 tbsp Brassica Blend by Rooted Spices
  • 1 tsp salt
  • 1kg cauliflower florets
  • 1 red onion, cut in 2cm wedges
  • 400g beetroot, cut in 2cm wedges
  • 300g Tenderstem
  • 250g paneer, cut in 1cm slices
  • 100g blanched almonds, chopped
  • 100g pea shoots
  • Juice of ½ lemon

1- Preheat the oven to 200oC/fan 180oC/gas mark 6.

2- Pour 3 tbsp of the oil into a large mixing bowl and add 2 tsp of the Brassica Blend spices and ½ tsp of the salt. Mix together.

3- Add the cauliflower, red onion and beetroot and toss with your hands to coat evenly in the spice oil. Turn the vegetables out onto a large roasting tray and spread into a single layer (keeping the bowl to one side). Roast for 30 minutes, then set aside.

4- Put the Tenderstem, paneer and almonds into the same bowl with the remaining oil, spices and salt, and toss together. Turn into a second tray (keeping the bowl to one side) and roast for 10 minutes.

5- When the vegetables on both trays are roasted, leave to cool for 5 minutes then tip them back into the mixing bowl and toss together with the pea shoots and lemon juice. Taste and season with a little more salt, if necessary. Spoon the salad onto a pretty platter and serve.