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:
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
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.