Today I went back to the kitchen with a vengeance.
On Friday night whilst poring over the menus of several restaurants, (trying to find one to dine out on Saturday night) I read the description of a salad that had my taste buds calling out. It was a rocket, white peach salad with a balsamic reduction. We didn't end up going to that restaurant for dinner, we went to Kobe Jones, and the food was spectacular.
Still couldn't forget about the salad. I wasn't able to buy rocket or white peaches, ;) So I improvised with other ingredients.
Here is tonight's dinner feast :)
5 medium sized zucchinis cut in half (About 560gms)
1/2 a large onion chopped finely
1 Tbs olive oil
120gms grated pumpkin
1 small (90gms) red capsicum chopped finely
150gms cooked chickpeas
1 medium (80gms) grated carrot
Freshly grated nutmeg
1 cup soy milk (you can use regular milk or cream if you like)
- Using a melon baller or a spoon scoop put the flesh from the zucchinis. Put flesh aside, as it will be used for the soup.
- Lay them on a tray lined with baking paper, and season with cracked salt & pepper
- Preheat oven to 180 degrees
- Heat oil in a non stick pan and sautee onions and capsicum
- Add carrots and pumpkin and cook for a few minutes.
- Add chickpeas and mash them roughly into the other ingredients
- Add soy and cook until the mixture is thick
- Add grated nutmeg and salt to taste
- Spoon filling into zucchinis and bake for 20-30 minutes until zucchinis are tender
- Serve with rice and salad
270gms zucchini flesh (use the flesh leftover from the above recipe)
1/2 large onion chopped finely
1 Tbs (20mls) olive oil
1.5 cups of water
120gms fresh corn kernels
1 Massel Beef stock cube (these stock cubes are vegan)
- Heat oil in a pot, and sautee onion
- Add zucchini, and 2/3s of the corn kernels
- Add stock cube and water and simmer for 15 minutes until zucchini is tender.
- Process in a blender, and place back into the pot.
- Add the remaining corn kernels, and cook for a further 5 minutes
- Add freshly grated nutmeg, salt & pepper to taste
80gms of baby spinach leaves
1 small nectarine (washed and sliced)
1/4 of a small onion, sliced very finely
40gms flaked almonds
4 Tbs balsamic vinegar
1 Tbs olive oil
- Place balsamic vinegar in a non stick pan and heat until it is reduced to a thick sauce, about 1/2 of it's original volume.
- Place spinach in a bowl, followed by nectarine, onion and almonds
- Dress with cracked salt, balsamic reduction and olive oil
This was the salad inspired by the peach and rocket salad at Markov.
I will have to try the one at that restaurant one day, but the version I've come up with is delicious!!! I will be making this one for the family at Christmas :)