The Times Magazine - UK (2020-10-17)

3 Serve the dal with the griddled

vegetables and herbs, offering

crispbread or poppadoms on the

side and scorched lime halves. n

42 The Times Magazine

POTATO CRUNCH WITH

PRESERVED LEMONS

Serves 8

• 3kg large baking potatoes


• 200ml olive oil • Leaves from
  10 thyme sprigs • 2 tbsp cumin
  seeds • 4 tbsp shredded preserved
  lemon rind • Sea salt flakes and
  freshly ground black pepper

1 Preheat the oven to 200C/

Gas 6. Choose a baking dish

or presentable roasting tin

measuring about 45cm x 30cm.

2 Scrub the potatoes thoroughly

and slice them thinly using a

mandolin. Place in a large bowl

with the olive oil, thyme, cumin,

preserved lemon rind, salt and

pepper and toss to combine.

3 Starting at the short edge of

your dish, arrange the potato slices

upright in rows, from right to

left, until the dish has been filled.

Roast in the oven for 1¼ hours,

or until golden and crisp.

DAL AND VEGETABLES

Serves 4 (page 35)

For the dal

• 1 tbsp sunflower oil


• 1 cinnamon stick • 1 tsp cumin
  seeds • 1 tsp coriander seeds


• 50g fresh root ginger, finely
  grated • 1 red chilli, chopped


• 2 garlic cloves, finely chopped


• 1 onion, chopped


• 350g red lentils

For the vegetables

• 1 head of radicchio • 1 bunch
  of broccoli • 100g curly kale


• 2 tbsp olive oil • 1 tbsp sea
  salt • 2 limes, cut in half

To serve

• 1 bunch flat-leaf parsley


• 1 bunch coriander


• Crispbread or poppadoms

1 For the dal, heat the oil in a

large saucepan placed over a

medium heat. Add the spices,

ginger, chilli and garlic and cook

for a few minutes, then add the

onion and sauté for a few minutes

more. Now tip in the lentils, stir

well, pour in 1 litre water and

bring to the boil. Reduce the

heat and let the dal simmer

for 30 minutes.

2 Meanwhile, for the vegetables,

cut the radicchio into wedges, the

broccoli into florets and the kale

into smaller pieces. Put all the

vegetables in a big mixing bowl

and add the olive oil and salt.

Heat a cast-iron griddle pan over

a high heat, then griddle all the

vegetables for a few minutes on

both sides. At the same time,

scorch the lime halves, cut-side

down, until blackened.

Extracted from Scandinavian

Green by Trine Hahnemann

(Quadrille, £26)

Eat!

SCANDI VEGGIE