Roasted Mrouzia vegetables with a Green Bean Tahini Salad and Carrot Walnut Puree

 
Roasted Mrouzia Vegetables, Carrot & Walnut Puree, Green Bean and Tahini dressing, endive and tomato salad with a Millet stack
 

When we cook in the ayurvedic tradition we include the six tastes or Rasa’s in each meal.
This creates an interest of flavour that help salivate the taste buds to activate the digestion and balance emotions, as each taste relates to an emotional state. With colour and texture the meal has an interest that slows you down, so that you enjoy each mouthful, chew properly and finish eating with a feeling of being satified, not over full but just right which helps with weigh loss.

This dish is a balance of six tastes; sweet, sour, salty, pungent, bitter and astringent.

  • Sweet and astringent with the Carrot and Walnut puree

  • Pungent from the roasted Mrouzia Vegetables

  • Sour from the Green Bean and Tahini salad

  • Bitter from the Endive and Tomato salsa

ROASTED MROUZIA VEGETABLES

INGREDIENTS
Serves Four

1/2 Small cauliflower floret
6 new potatoes
2 cups halved chestnut mushroom
1 Fennel
3 tsp Ras el Hanout
1 Tbsp Coconut Oil
1 peeled lemon, cut and cubed
Handful of Fresh Parsley

Preparation
Pre-heat over to 160 degrees
Cut vegetables into small chunks and cubes and place together in a baking tray with lemon. Heat the spice and oil together before adding to the tray, to be able to mix well with vegetables. Then leave in the over for 45 minutes, or until golden brown. Turning once or twice, when cooked adding chopped parsley and a little salt and pepper.

Served with a Millet stack, cooked in vegetable stock with a little salt and pepper to taste.

CARROT & WALNUT PUREE

INGREDIENTS
Serves Four
4 Carrots
1 Cup halved walnuts
1 Large Garlic Clove
4 tbsp Olive Oil
1/4 tsp Salt and a little Pepper

Preparation
Peel and cut carrots into chunks, then steam them for 10 - 15mins or till soft. Once cooked rinse in cold water, place into a blender and add other ingredients. You may need to add a little more oil to make a smooth blended puree.


GREEN BEAN AND TAHINI SALAD

INGREDIENTS
Serves Four
2 Cups of top and tailed green beans
1/8 cup Sunflower seeds
1 tbsp Tahini
2 Tbsp Olive Oil
1 tbsp lemon juice

PREPARATION
Steam the green beans for 5 - 7 minutes, taking them out of the steamer to rinse under the cool tap so that they don’t turn brown. Then toast the sunflower seeds in a frying pan on a low heat till golden brown.
Adding the dressing ingredients into a cup to blend and mix with beans and seeds.

Place all on a dishes on a plate and dress with a small red endive and tomato salsa.

Tamsin Chubbroasted cauliflower and new potatoes, carrot and walnut puree, ras el Hanout