Ingredients: For 4 people
EGGPLANT
- 2 eggplant
- 4 small heads of lettuce
- 2 cloves of garlic (finely chopped)
- 5 sprigs of spring onion
- 5 sprigs of flat-leaf parsley
- 50 g of puffed corn
RED PESTO
- 250 g sun-dried tomatoes
- 5 sprigs of fresh oregano
- 100g feta (of which 20g feta for finishing)
- 100 g almonds
- chili pepper (if you prefer spicy)
BRUSSELS SPROUTS WITH PUMPKIN
- 12 Brussels sprouts
- 1 butternut
- 3 cloves of garlic (finely chopped)
- 20 g of butter
- 2 tablespoons of cumin
- 2 tablespoons of zatar
- 300 ml chicken stock
- 2 tablespoons of pine nuts
- 2 tablespoons of pumpkin seeds
- 2 tablespoons of sunflower seeds
CAULIFLOWER, BROCCOLI AND CARROTS
- ½ cauliflower
- ½ broccoli
- 3 carrots with foliage
- 1 tablespoon peanut oil
- 1 bunch of coriander (a few sprigs of finishing)
- 1 tablespoon of black sesame seeds
- 2 tablespoons of hoisin sauce
PREPARATIONS
EGGPLANT
- Preheat the grill well
- Score the eggplant lengthways (not through the skin)
- Rub the eggplant with the crushed garlic and coarse salt
- Grill the eggplant on the meat side and grill for 6 minutes
- Turn it over and let it cook for 15 minutes
- Now put the half-cut salads on the grill pan and finish with coarse salt
PESTO
- Blend all the ingredients into a nice red paste
BRUSSELS SPROUTS WITH PUMPKIN
- Peel the butternut and cut into 1.5 cm round slices
- Wash the Brussels sprouts and leave them whole
- Add the finely chopped garlic cloves, cumin and zatar and finish with salt and pepper
- Mix these in a bowl
- Melt the butter in a pan and fry the spiced butternut and Brussels sprouts in it until they are nicely - Pour the stock over and let it boil (do not stir anymore)
- Tip: Use a non-stick pan for this
- Roast the seeds without fat until they colour
CAULIFLOWER, BROCCOLI AND CARROTS
- Wash the cauliflower and broccoli and cut them into florets
- Peel the carrots and leave a piece of foliage on them and cut them into 4 pieces
- Cook the cauliflower, broccoli and carrots for 5 minutes and drain
- Preheat the pan with peanut oil and colour the vegetables
- Mix in the hoisin sauce, coriander and sesame seeds and finish with salt and pepper
GARNISH
EGGPLANT
- Finish with finely chopped flat-leaf parsley, spring onion and puffed corn
PESTO
- Finish the pesto with crumbled feta
BRUSSELS SPROUTS WITH PUMPKIN
- Finish with the coloured seeds
CAULIFLOWER, BROCCOLI AND CARROTS
- Finish with a few leaves of coriander
