Rawzucchini,pinenutandmiso salad
SERVES4 // PREPTIME 25 MINS// COOK 15 MINS(PLUSINFUSING)
“Thisis a greatsummersalad,”saysMattStone.“Athomewemostlyeatvegan.It’s
a great way to keep a balanced diet and do our bit for the environment.”Pictured p81.
Coal-roastedeggplantwithblackgarlic
SERVES6 // PREPTIME 30 MINS // COOK 30 MINS (PLUS DRYING, INFUSING,
COOLING,MARINATING)
“WecreatedthisdishintheearlydaysafterYellowconvertedtoa
fullyplant-basedmenu,”saysBrentSavage.“Thethinkingbehind
it wastocreateanalternativetoporkbelly,usingeggplant.”This
dishhasbeensimplifiedslightly from the original for home cooks.
40 gm(¼cup)pepitas
1 zucchini,finelysliced
ona mandoline
2 roundgoldensquash,
finelyslicedona mandoline
4 babyzucchiniwithflowers,
halvedlengthways,
stamensremoved
3-4 preservedartichokes
withstems,halved
Calendulaormarigold
flowers(seenote),toserve
Sunflowersprouts
(seenote),toserve
DRESSING
1 tspcorianderseeds
1 smallgoldenshallot,
finelydiced
1 longgreenchilli,
finelydiced
½ preservedlemon,flesh
removed,finelydiced
1 tbspchardonnay vinegar
50 ml olive oil3 eggplant(about360gm
each),halvedlengthways
2 tspvegetableoil
Slicedblackgarlic
(seenote),toserve
EGGPLANTSAUCE
1 1/2tbspvegetableoil
1 longgreenchilli,seeds
removed,finelysliced
1 longredchilli,seeds
removed,finelysliced
2 garliccloves,
coarselychopped
15 gmginger(about3cm),
coarselychopped
60 ml(¼cup)redwinevinegar
25 gmcastersugar
125 ml(½cup)whitesoy
sauce (see note)PINENUTMISO
100 gmpinenuts
2 tbspchickpea miso
(seenote)1 Fordressing,dry-roast
corianderseedsin a fryingpan
overmediumheatuntilfragrant
(1-2minutes).Lightlycrush
witha mortarandpestle,then
whiskwithremainingdressing
ingredientsandseasonto
taste.Leavetoinfuseforat
least 30 minutes.
2 Meanwhile,forpinenut
miso,preheatovento180°C.
Roastpinenutsonanoven
tray,shakingtrayoccasionally,
untillightgolden(4-6minutes).
Cool,thengrindwitha mortar
andpestleuntilsmooth.Add
misoandgrinduntilsmooth,
addingwarmwater,if needed,
to make a spreadable paste.BLACKGARLICSEASONING
1 tsp(firmlypacked)dried
blackgarlicskins
(from1 bulb;seenote)
⅔ tsphorseradishpowder
(seenote)
⅓ tspalmondmeal
ROASTEDALMONDPURÉE
100 gmcrustless
sourdoughbread
150 gmblanched
almonds,roasted
250 ml(1cup)vegetableoil
25 mllemonjuice
ALMONDDUKKAH
1½ tbspcorianderseeds
2 tspcuminseeds
½ tspcrushedblackpepper
¼ tspchilliflakes
100 gmblanchedalmonds,
roasted, coarsely chopped1 Foreggplantsauce,bring
ingredientsand250mlwater
totheboiloverhighheatin a
saucepan,thenreduceheatto
lowuntilsaucereaches 75 °C
(10minutes). Setasidetoinfuse
(2hours).Strainthrougha fine
sieveandtopupwithwaterto
make350ml. Cool. 30 minutes
beforesteaming,marinate
eggplantin 100mlsaucein a
deeptray,turningoccasionally.
2 Meanwhile,forblackgarlic
seasoning,combineingredients
witha pinchofsaltandgrind
witha mortarandpestle
toa finepowder.
3 For purée,addbreadand
250mlwatertoa blenderand
leavetosoak(1 minute).Add
almondsandblenduntilsmooth.
Withmotorrunning,addoilin a
thin,steadystreamuntilmixture
is thick. Seasonwithlemonjuice
and1 tspsalt,addingextrawater
if needed. Coverandsetaside.
4 Fordukkah,dry-roastspices
in a fryingpanovermedium
heat,stirringoccasionally,until
fragrant(2 minutes). Coarsely3 Roastpepitasin a frying
panovermediumheat,stirring
constantly, untilpuffedand
lightlytoasted(3-4minutes).
4 Spreadpinenutmisoon
servingplates,arrangezucchini,
squash,babyzucchiniand
artichoke,buildingsomeheight
asyouarrange.Addflower
petalsandsprouts.Generously
spoonoverdressing,season
totasteandserve.
NoteCalendulaandmarigolds
areavailablefromselect
nurseries.Ensuretheyare
unsprayed.Sunflowersprouts
andchickpeamisoareavailable
fromselecthealth-foodstores.
If chickpeamisois unavailable,
substitute white (shiro) miso.grindwitha mortarandpestle,
thencombinewithremaining
ingredientsand½tspsalt.
5 Preheata charcoalbarbecue
tomedium-highandpreheata
steameroverhighheat.Steam
eggplantin a steamerbasket
untilalmosttender(10minutes).
Transfertobarbecueandgrill,
cut-sidedown,untiltenderand
lightlycharred(4-6minutes).
6 Toserve,warmremaining
sauceoverlowheatina small
saucepan.Spoonalmond
purée overeggplantand
topwithdukkah.Poursauce
around,sprinklewithblack
garlicseasoningandtop
withslicedblackgarlic.
NoteBlackgarlicand
horseradishpowderare
availablefromTheEssential
Ingredient(essentialingredient.
com.au).Whitesoysauce(shiro
shoyu)is availablefromselect
Japanesesupermarkets.Dry
garlicskinsin a lowovenfor
2-3hoursorleavein a warm
placetodryovera fewdays.
Alternatively, use a dehydrator.➤