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Living

SPRING ABUNDANCE WITH KITCHENAID

Healthy, fresh fare that will bring you back to life. More than just your average green salad, this recipe from KitchenAid is brimming with flavour and is seriously filling. Don’t be afraid to mix it up or vary the vegetables; the ingredient possibilities are endless thanks to the scrumptious cashew nut dressing.

INGREDIENTS FOR THE DRESSING


• 1 tablespoon olive oil
• 150g diced yellow onion
• 1 tablespoon (3 cloves) minced garlic
• 1 teaspoon sea salt
• 250ml filtered water
• 210g raw unsalted cashews
• 1 teaspoon minced fresh ginger, plus more to taste
• 1/2 teaspoon hot yellow curry powder, plus more to taste
• 1/8 teaspoon cayenne pepper, plus more to taste

INGREDIENTS FOR THE SALAD:
• 380g brown rice
• 960ml filtered water
• 7g finely chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 large head cauliflower, trimmed, and cut into florets
• 3 tablespoons extra-virgin olive oil
• 10 brussels sprouts
• 2 tins 440g chickpeas, drained and rinsed
• 1/4 small head shredded purple cabbage
• 2 tablespoons extra-virgin olive oil
• 2 medium avocados, peeled, pitted, and sliced
• 140g crushed raw or roasted cashews
• 1 lime, cut into 6 wedges
• 7g flat-leaf parsley leaves

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Method:

Cook the rice, water, and a large pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, and once the liquid stops boiling and reaches a very low simmer, cover the pot with the saucepan lid. Cook the rice with the lid on (without removing) for about 45 minutes. The rice should be cooked and chewy. If it is cooked, and there is any remaining water on the bottom of the pan, drain it off. If the rice is not fully cooked, replace the lid (if there is still water), or add 1/4 cup water, and cook for a further 10 minutes or so, until cooked.

Once cooked, remove the pot from the heat, keep the lid in place, and allow the pot to stand for about 15 minutes. Fluff with a fork, and then stir through the parsley and lemon juice. Add salt and pepper to taste.

To make the roasted cauliflower preheat the oven to 220°C, and line a large baking tray with a silicone liner or parchment paper. Place the cauliflower slices in a large mixing bowl. Toss the slices gently with the olive oil, and season with salt and pepper until evenly coated, and then line up in a single layer on the prepared baking tray.

Roast for 15 minutes, then turn, then bake for a further 10 to 15 minutes, until the cauliflower is lightly caramelized on the edges and tender. Remove the cauliflower from the oven, and season with salt and pepper to taste.

Reduce the oven temperature to 180°C, and line another baking tray with a silicone liner or parchment paper to cook the Brussels sprouts chips. Slice off the bottom tip of each sprout, and peel off the outer leaves. Slice off a bit more of the bottom, and remove the next layer of leaves. Continue slicing and peeling the leaves off until you've reached the last layer.

In a mixing bowl, toss the leaves with a sprinkling of olive oil and salt, and place them in a single layer on the prepared baking sheet. Roast for about 10 minutes, until the leaves are browned and crisp. Remove from the oven, and reduce the oven temperature to 300°F 150°C to warm the roasted cauliflower and Brussels sprouts before serving.

To make the cashew sauce, sauté the onion and garlic with the oil in a skillet over medium-high heat for about 5 minutes until the onion is soft and translucent. Transfer the cooked onion mixture to the blender jar of the KitchenAid Power Plus blender with the salt, water, cashews, lemon juice, ginger, curry powder, and cayenne pepper. Secure the lid and process on variable speed 10 for 30 to 60 seconds, until smooth and creamy. Tweak ginger, curry powder, and cayenne to taste. Set aside.

In a bowl, toss the chickpeas with some olive oil, salt, and pepper, and set aside. To assemble, lay out 6 deep bowls. Place an equal amount of the rice, chickpeas, roasted cauliflower, cabbage, Brussels sprouts, and avocado into each bowl. Spoon 2 tablespoons of the cashew sauce on top of each bowl, or use a squeeze bottle. Top each bowl with crushed cashews, and parsley leaves.

Serve with lime wedges, and add the remaining cashew sauce to the table.

SHOP KITCHENAID