Roasted vegetables salad with dukkah and artichoke flower
I.P.A. or White Ale, serves 2Roasted and zesty flavours with a sweet and earthy sprinkle of dukkah complements both our refreshing White Ale and subtle sweet Indonesian Pale Ale.
- 1 artichoke
- 1 palm cabbage
- 1 red beetroot, washed and cut into wedges
- 1 orange beetroot, washed and cut into wedges
- 2 carrots, washed and cut in half
- 5 asparagus, hard ends cut off
- 1 garlic bulb, cloves peeled (keep 1 apart for the dressing)
- 1 red pepper, in rings
- 1 spring onion, in rings
- 2 sprigs of rosemary
- olive oil
- 1 red onion
- juice of 1 lime
- 1 tsp mustard
- 1 tsp honey
- For the dukkah: 30 gr hazelnuts
- 30 gr almonds
- 30 gr pistachios
- 20 gr sesame seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp aniseed
- 1 tbsp fennel seed
- 1/2 tsp red chilli flakes
- 1 tbsp dried oregano
- salt & pepper to taste
This is how you make it:
- Start with the dukkah: roast all nuts and seeds together with the oregano and chili flakes in a dry pan until you start to smell the spices and the nuts are lightly coloured.
- Leave it to cool down completely and then grind the dukkah mixture using a pestle and mortar (or food processor).
- Preheat the oven at 150 degrees Celsius.
- Boil plenty of water, add half of the lime juice and some salt to cook the artichoke for 30 minutes. Use a plate on top of the artichoke to keep it under water.
- Set the cooked artichoke aside on a plate and let it cool. Carefully push the leaves outwards to ge that beautiful flower shaped artichoke.
- Wash the palm cabbage and pat it dry. Remove the hard nerve, cut the leaves into smaller parts and lay them out on an oven tray covered with baking paper. Bake for 8 minutes in the preheated oven until crispy. Set aside and increase the oven to 180 degrees Celsius.
- Cover the oven tray with baking paper and spread the beetroots, red onion, garlic cloves, rosemary and red pepper on top. Drizzle with olive oil, add salt and pepper to taste and bake in the preheated oven.
- Add asparagus – drizzled with with olive oil, salt and pepper – after 15 minutes. After another 15 minutes also add the oiled and seasoned asparagus and leave to roast for 10 more minutes.
- Meanwhile make the dressing: mix four tablespoons of olive oil, the juice of half a lime, one finely chopped garlic clove, mustard and honey. Add salt and pepper to taste and mix well.
- Spoon the roasted vegetables on a nice plate and add half of the dressing. Sprinkle with the spring onion, cabbage crisps and dukkah.
- Serve the artichoke flower with the rest of the dressing on the side.
Serve with Lowlander White Ale or I.P.A.
Feel like having a more substantial meal? Add potatoes to the tray bake or serve this salad with roasted salmon (which you add to the vegetables for the final 15 minutes).