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.
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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.
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If you don’t have enough salad then add some cooked cous cous, quinoa or beans to fill you up.

Roasty Toasty Noodles

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To serve 2 adults…

Grate:
1 large courgette
1 carrot
1 onion
(In the food processor)

Chop:
1 red pepper
2 cloves of garlic

Roast for 45 minutes at 200c, in some vegetable oil with a little sesame oil. Stir occasionally.

Stir in plenty of curry powder and return to the oven while you cook noodles.

Now mix in the vegetables and top with:

Chopped salted peanuts
Chopped coriander
Lime juice
Soy sauce

Pitta Bread with Falafels and Tahini-Yoghurt Sauce

Vaguely Middle-Eastern. This can be prepared in advance and taken separately for a picnic, or served hot at home.

The components:
For two adults and three small children
Falafels (Tinned chickpeas) / Traditional Falafels (dried- more planning)
Tahini yoghurt sauce – 1 tablespoon tahini to 4 of home made vegan yoghurt
Salad- leaves, shredded onion, carrot and cucumber
Pitta Bread
Sirracha

Sourdough Pitta Bread Recipe

150g refreshed starter
200g strong white flour
75g water
Pinch of salt
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