The caramalised vegetables add another dimension to this already tasty dish! I love my vegetables and what better way to have them! Enjoy!
Ingredients
600g Broccolini or Purple sprouting Broccoli – leaves discarded, and sliced in half if too thick
4 large Carrots – chopped into 1.5 cm chunks
1½ sm Butternut Squash – peeled and Sliced into ½ cm chunks
1 large Red Onion – thinly sliced – I used a mandolin
5 sprigs of Spring Onions – thinly sliced
1 bunch of Parsley – finely chopped
1 Tbs White Sesame Seeds
1 Tbs Black Sesame Seeds
VEGETABLE MARINADE
Balsamic Vinegar (good quality)
A squig of Agave Nectar
Sea Salt
Cracked Pepper
DRESSING
1 Tbs Tahini
50ml filtered Water
1 Garlic clove – finely chopped
1 tsp Bragg Amino (Vegetarian alternative to Soy Sauce)
½ tsp Agave Nectar (can use Maple Syrup)
¾ Tbs Apple Cider Vinegar
1½ Tbs Mirin
Juice of 1 Orange
Pinch of Sea Salt
Directions
Pre-heat oven to 160 degree Celsius.
Place the Carrots and Squash in a bowl. Pour over some good quality Balsamic Vinegar (approx 1-2Tbs) and a squeeze of Agave Nectar (approx 1-2 tsp) over the top.
Sprinkle some Rock Salt and Cracked Pepper and toss to coat evenly. Spread out on a non-stick baking sheet (on more or less one level) and cover completely with foil. You may need two baking trays. Bake for 1 hour 25 min
Remove foil and bake for a further 20 min (1hr 45min in total). Pour water to a saucepan and bring to boil.
Blanch the Broccolini in batches. i.e submerge a portion of broccolini in the boiling water, bring to boil again and cook for approx 3min.
Remove with tongs, and submerge in cold or preferably ice cold water to stop further cooking. Do this until all the broccolini is cooked. Place the cooked broccolini in a very large bowl and put to the side.
Preheat a small cast iron pan on low-med heat for approx 5min. Add the white and black sesame seeds. Toast for approx10 minutes. Or until the white Sesame Seeds start to turn brown and a lovely toasty smell emits.
Take seeds off heat and pour evenly over broccolini immediately to discourage further cooking. When the Squash and Carrots have cooked, scatter over broccolini.
TO MAKE THE SALAD DRESSING
Place all ingredients in a small bowl, whisk to combine well.
Pour dressing over broccolini, squash and carrots salad. Toss well to coat evenly.
Delicious!
Enjoy!