A few nights a week, I have the pleasure of being home around 5 p.m. to make a half-decent dinner. I consider it fortuitous when I have these nights, because if I leave M to do the cooking we always end up eating very runny dhal. I get tired of lentils sometimes.
This was pretty straightforward and used up a lot of what was lying around - a stale bread end, some greens, mushrooms, and some stunning new asparagus. The pasta was very simple - buckwheat pasta tossed with sauteed kai-broc, garlic, and oil - and I branded it the "side dish" to the salad, which was substantial and bursting with sharp, sweet, and salty flavours.
Producers
Mushrooms and radishes from Eden Farms Organic.
Tomatoes from the Tomato Stall.
London Bloomer from The Flour Station.
Greens from Wild Country Organics.
Seeds and nuts in bulk from Earth Natural Foods in Kentish Town.
*****
Roasted Vegetable Salad
a bunch of asparagus, trimmed
smallish tomatoes, halved
a few mushrooms, sliced
1 spring onion, chopped
a few cloves of garlic, whole
a few radishes, sliced
an end of bread, chopped small
sunflower seeds and pinenuts
lettuce and spinach
Toss the asparagus, tomatoes, mushrooms, onion, and garlic with olive oil, season, and pop into the oven at 200 C for about 15 minutes or so, until soft and starting to take on colour. Meanwhile, toss your bread bits with olive oil, salt, and pepper and whack those in the oven until golden. Let the veg and croutons cool a bit before tossing the rest of the ingredients together.
Dressing
1 Tbsp. tomato paste
4 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
1 tsp. oregano, fresh or dried
salt and pepper
Mix it all up! Toss with salad.
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