Big Salad with Griddled Vegetables

Good for a glut of salad…

For two people.

Thinly slice:
1 aubergine
1 courgette
2 red or yellow peppers
1/2 head of broccoli the kids don’t fancy (optional)

And rub the aubergine with:
1 teaspoon salt
1/2 teaspoon good smoked paprika
1 teaspoon sugar

Leave for a while while you make the Caesar Chavez Dressing from Appetite for Reduction. I like to throw in half a fresh chilli for a pretty pink and mildly spicy dressing.
Mix up plenty of salad leaves (I used two bags of ‘crunchy’ salad mix with lots of cabbage and carrot) and get the griddle hot. Cook the vegetables until you have pretty stripes and serve the salad in huge bowls, dressed with the vegetables on top. I threw in some boiled broccoli the kids weren’t very interested in, which was tasty.
If you don’t have enough salad then add some cooked cous cous, quinoa or beans to fill you up.

Treasure Bowl

A variation on this Golden Bowl with an added sauce and ideas from this dragon sauce.
Broccoli florets
Julienned carrot
Red pepper slices

Pressed tofu marinated in miso/soy sauce/lemon, rolled in polenta

Brown rice

Sesame oil
Poppy seeds
Soy sauce
Sweet chilli sauce (a little)

Barbeque Bowl

A tasty bowl for making in stages when I’m at home all day.
Pulled Pork Jackfruit (or my version here)
– beans – cannelini, aduki, haricot, whatever you fancy
– steamed broccoli with sesame seeds
– brown rice
Veganomicon Barbeque Sauce
– corn on the cob (for kids instead of Jackfruit)


For extra decadence, put sourdough battered onion rings on top!