a warm salad of roasted carrot, cauliflower, dal & mustard

It’s so good to have my site back. It had disappeared for ten days, and having it back was like having the comfort of an old friend.

We just returned from a holiday with my husband’s family, travelling through parts of Kerala in the South of India.  We started in Cochin, staying in a lovely place called The Eight Bastion in Fort Kochi, where the food was exceptional and prepared by an excellent chef who catered for all our odd dietary needs, taking such pride, care and enthusiasm in everything he prepared.  We saw the Chinese fishing nets and visited a few local churches and a Synagogue – in the heart of Fort Kochi. We then travelled high up into Munnar’s hill stations, staying at a lovely resort called ‘The Spice Tree”, where we were literally up in the clouds.

We went on hikes through the plantations and saw all sorts of spices grown – peppercorns, cardamom, turmeric, ginger, cinnamon, nutmeg and even had a go at cutting and harvesting rice. The sunset walks were exceptional, enjoying the breathtaking views of the valley.  The last part of our trip was exploring the backwaters. We spent a day on one of the typical houseboats made of teak and bamboo – observing how the local people lived on the water, using the river to bathe, to wash their clothes and dishes, as a source of food and transport and everything in between.  We watched palm tree after palm tree pass us by, paddy fields, colourful houses, and a romantic way of life that seemed unchanged for centuries.  This is the beauty of Kerala.

For the last 25 years, we have been travelling to India, and this was the first time as a tourist rather than a budding yoga practitioner.  India, as always, presented her magic and opened all our hearts – it was a truly memorable and magical trip.

~ Chinese fishing nets in a bright sky at Fort Cochin

~ Tea Plantations taken from the bus window at the end of a winding, five-hour journey, Munnar

~ Domestic chores along the river, Kumarakom

~ Water, vegetation and sky all become one. Backwaters

a warm salad of roasted carrot cauliflower, dal & mustard

Recipe slightly adapted from Grown and Gathered.

Don’t be shy with the kale greens—just make it green and lots of it. I love how the carrot adds a splash of colour; roasted beets would also work. I serve it with a whole avocado, sliced and spread into a fan, and slices of grilled halloumi. It is also great with a bowl of hummus. It is a welcome dish to take along to lunch or dinner.

Serves 4, as a side dish or 2 as a main

ingredients 

400g carrots or Baby (Dutch) tops trimmed to 2cm

½ head/400g cauliflower

½ cup/100g whole moong dal (mung beans)

3 cups water

120g kale, mustard greens, chard, spinach, coarsely chopped

mustard dressing 

1 Tbsp yellow mustard seeds

2 Tbsp extra-virgin olive oil

1 Tbsp brown sugar/jaggery/honey

zest from two lemons

vinaigrette 

2 Tbsp extra-virgin olive oil

4 Tbsp lemon juice (1 large lemon)

½ tsp fine rock salt

⅛ tsp ground black pepper

1 Tbsp honey/sugar (optional)

preparation 

1. Preheat the oven to 190 C/ 375F.
2. Cut the cauliflower into rough 4 cm florets, peel the carrots, and cut them into matchsticks about 5 cm long. Place in a large bowl and set aside.
3. In a mortar and pestle, grind the mustard seeds until about half are ground and half are cracked; add the remaining dressing ingredients and continue to grind gently until combined.
4. Pour the dressing over the cauliflower and carrot and toss, using your hands, until thoroughly combined.
5. Spread the vegetables out on a baking tray in a single layer and roast for 45 minutes to 1 hour, or until the vegetables are just beginning to blacken around the edges.
6. Wash the dal and place in a saucepan with the water, bring to a rapid simmer and leave, uncovered until they are tender – about 20 – 30 minutes. Just keep in mind you may have to add more water when cooking – depending on the quality of your dal. You really need to keep an eye on them and judge so that you are not left with mush. You want the dal firm, but cooked. When ready, pour into a strainer to drain off any excess water – leave for a few minutes.
7. Prepare the vinaigrette: Place the oil, lemon juice, zest, honey, salt, and pepper in a jar. Seal with a lid and shake well. Set aside.
8. Remove the stems from the kale, mustard, and chard and roughly chop. Then, lightly saute in a skillet, turn off the heat, and cover for a few minutes until just wilted.
9. Place the salad in a large bowl, pour over the vinaigrette, add the cooked dal, and toss gently. The heat from the dal will help soften the leaves even more. Set aside for the flavours to come together while the vegetables are still roasting.
10. When the vegetables are ready, add them to the marinated greens and dal and gently combine. Garnish the top with a large avocado, sliced and spread out into a fan, then add a few good rounds of freshly ground pepper and serve immediately.

Goodness shared from Stacey