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Dressing for dinner

Posted on by Beyond Bespoke

The time of year comes around again when you’re utterly fed up with roots vegetables yet it’s not quite time for salads. Enter the cooked salad – cold steamed broccoli, blackened cauliflower, caramelised carrots. The difference between them and a plate of leftovers is in the dressing. Here are two of my current favourites:

Yoghurt dressing

4 tbsp plain yoghurt, creamy if possible

1 tbsp olive oil

1 garlic clove, crushed

juice of ½ lemon, or more to taste

salt & pepper

Blend together till you have an emulsified cream. Thin with a little milk for a runnier consistency. Delicious with roast cauliflower or squash.

Tamarind & Peanut

2 tbsp peanut butter (no added sugar or salt) or 2 small handfuls of crushed peanuts

4 tbsp tamarind paste

4 tbsp maple syrup

2 large garlic cloves, crushed

250ml water

1 tbs soy sauce, ore more, to taste

Simmer all the sauce ingredients in a pan on a low heat for 8-10 minutes. allow to cool to room temperature. Delicious with broccoli and green beans.

Joanna Weinberg has written cookery columns for The Times, Red and currently Conde Nast Traveller. She runs Kitchen Table Cookery School at The Talbot Inn, Mells, Somerset

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