Easy homemade semi-dried tomatoes add pops of BIG FLAVOUR to this superstar salad, while a zesty spiced lime and coriander dressing ties it all together
POLISH ROOT VEGETABLE SALAD
SERVES 6 AS A SIDE
2 medium carrots, cut into 1cm cubes
3 medium potatoes, peeled, cut into 1cm cubes
2 celery stalks, cut into 1cm cubes
1 parsnip, peeled, cut into 1cm cubes
1 cup (120g) frozen peas
1 Granny Smith apple, cut into 1cm cubes
Juice of ½ lemon
3 hard-boiled eggs, roughly chopped
½ cup Polish dill pickles, finely chopped
DRESSING
½ cup (150g) mayonnaise
1 tbs horseradish (jarred or grated)
1 tsp Dijon mustard
¼ cup finely chopped flat-leaf parsley, plus extra leaves to serve
½ bunch chives, finely chopped
2 tbs finely chopped dill
White pepper, to season
Line a bamboo or metal steamer with baking paper and prick paper all over with a skewer. Set steamer over a large saucepan of boiling water.
Arrange the carrot in an even layer in steamer and cook for 10 minutes or until tender. Remove from steamer and set aside to cool. Repeat process with the other vegetables, steaming the potato for 20 minutes, celery for 5 minutes, parsnip for 7 minutes and peas for 2 minutes, setting each aside to cool before you start cooking the next.
Toss apple in the lemon juice to prevent it from browning. Set aside.
For the dressing, combine all ingredients in a large bowl. Season with salt flakes and white pepper.
Add steamed vegetables, 2 chopped eggs, apple and dill pickles to the dressing and toss until well coated. Top with remaining egg and scatter with extra parsley and freshly ground black pepper to serve.
GRILLED ZUCCHINI WITH RAS EL HANOUT, RICOTTA AND MINT
SERVES 4
4 zucchini, sliced into 4 lengthways
2 tbs extra virgin olive oil
1 cup (200g) firm ricotta
1 tsp ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers)
½ tsp dried chilli flakes
Mint leaves, lemon wedges and sliced grilled baguette, to serve
Preheat oven to 200°C.
Place zucchini in a colander set over a bowl and stir through 2 tsp salt flakes. Set aside for 15 minutes to draw out the moisture. Rinse, then pat dry with paper towel.
Preheat a chargrill pan or barbecue to high heat.
Rub zucchini with 2 tsp oil, then grill for 90 seconds on each side or until grill marks appear. Transfer to a baking tray. Add ricotta to tray, drizzle ricotta with 1 tbs oil and sprinkle with ras el hanout, chilli and salt flakes. Roast for 10 minutes until zucchini is tender and ricotta is warm. Sprinkle over mint, drizzle with
