Australian Yoga Journal - May June 2017

Roasted veggies with

lemon tarragon trickle

SERVES 8

This dish feels decadent, but it’s actually

light and easily digested. Top with

lemon zest for an added burst of flavour,

hunger-quashing pine nuts for greater

satiation, and red chilli flakes to rev up

metabolism.

1 head garlic, trimmed to expose

clove tops

½ cup, plus 3 Tbsp. and 1 tsp. extra-virgin

olive oil, divided

1 ¼ tsp. sea salt, divided

1 head cauliflower, cut into florets

2 yellow capsicums, cut into strips

2 zucchinis, cut lengthwise into eight

strips

½ red onion, cut into eight pieces

1 tsp. freshly ground black pepper, divided

2 bunches broccolini

2 tsp. minced shallot

1/8 tsp. finely grated lemon zest,

plus more for garnish

¼ cup fresh lemon juice, divided

1 Tbsp. Dijon mustard

2 tsp. coconut nectar or maple syrup

Pinch of red chilli flakes (optional)

1 Tbsp. roughly chopped fresh tarragon

1 romaine lettuce heart, roughly chopped

2 Tbsp. flat-leaf parsley

2 Tbsp. finely chopped chives

¼ cup dry-toasted pine nuts (optional)

Heat oven to 190°C.

Brush garlic tops with 1 teaspoon oil and

sprinkle with a pinch of salt. Wrap garlic

in baking paper, then aluminium foil

(to help garlic steam, not burn), and roast

until tender, 40-60 minutes. Let garlic

cool, then squeeze pulp out of skins.

In a bowl, combine cauliflower,

capsicums, zucchinis, red onion, 2

tablespoons oil, ½ teaspoon salt, and

½ teaspoon black pepper. Spread vegetable

mixture on a baking sheet lined with

baking paper; roast until lightly browned,

30-40 minutes.

In a bowl, toss broccolini with 1 tablespoon

oil, ¼ teaspoon salt, and ¼ teaspoon black

pepper. Transfer to a second baking

sheet lined with baking paper, and

roast until slightly softened, 15 minutes.

In a blender on high speed, blast garlic,

shallot, remaining ½ cup oil, lemon zest

and juice, mustard, coconut nectar, remaining

½ teaspoon salt, remaining ¼ teaspoon

black pepper, and red chilli flakes

(if desired), until dressing is emulsified

and creamy, 30 seconds. Add tarragon

and pulse a few times, until tarragon is

evenly dispersed in the dressing.

In a bowl, toss roasted veggies, romaine

lettuce, parsley, chives, pine nuts (if

desired), and ½ cup tarragon dressing.

Serve topped with lemon zest and

remaining dressing on side.

NUTRITIONAL INFO 330 calories per serving,

27 g fat (4 g saturated), 21 g carbs, 5 g fibre,

6 g protein, 325 mg sodium

74

may/june 2017

yogajournal.com.au

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