Sometimes on weekends I like to pull together a grazing plate for lunch – an opportunity to eat a range of delicious items in a very lazy way while chatting and enjoying each others company. It also has a side bonus, one that you will love. I can use up anything left in the fridge before doing the weekly shopping.
This week we had cooked beetroot, roasted sweet potato and Fennel a la Grecque in the fridge, and a lot of vegetables in the crisper drawers. The beetroot was peeled and tossed with mint. The sweet potato and fennel were used as they were. The cauliflower from the crisper drawer was steamed and then tossed with a mustardy vinaigrette and capers. Mushrooms, baby King Oysters, were lurking at the back of the fridge so were pan fried with garlic and butter. Various other veg were sliced and diced, and the plate was finished with cottage cheese and sliced 5-spice tofu. Divine!
The dressing for the plate can be mayo, a yoghurt based dressing, or any other dipping sauce or dressing. Today we made a sweet-tart dressing made with mango puree.
Beetroot and Mint Salad
Cook your beetroot. Today I steamed them until tender, but simmering or roasting are equally as good. Peel when cooked, cut into wedges and toss with hazelnut oil and finely chopped mint.
Mustardy Cauliflower Vinaigrette Salad
Cut your cauliflower into even sized florets. Steam, simmer or roast them until tender. (I find steaming is perfect for this recipe.)
While cooking, whisk together 3 Tblspn extra virgin olive oil, 1 Tblspn wine vinegar and 2 tspn Dijon mustard.
Drain the cauliflower when cooked and place in a bowl. Pour over the dressing while the cauliflower is hot and toss gently. Leave to cool to room temperature.
Toss with 1 – 2 Tblspn capers and a small handful of parsley, finely chopped when cool.