Tag Archives: vegetarian salad recipes

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine

30 Aug

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine

Sometimes, we need the reminders that a rainy day brings.

The sweet Greek salad - with spiced feta, roasted sweet potato and aubergine

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

Every day my toddler asks me, ‘what sort of tata are we going to today mumma’. Tata is the Gujarati baby word for ‘excursion’. I told him today that it is raining all day and we would get totally soaked. So we took a few moments to cuddle and listen to the crackles of thunder and look out at the hailstones patter against the window. ‘I don’t want to get wet mumma’.

I had a lot to do today. It is a Sunday but you know, the way my life works at the moment is that there is no traditional pattern of a 5-day working week. There were two recipes for a magazine to test and write up as well as two recipes for an upcoming cookery class and my head was still bulging with the images that a chat between a friends and I had, following a surprise bumping-into whilst shopping.

We had not seen each other in almost a decade. We were neighbours. We took the same bus home from work each day, from our completely different careers and we came back to very different lives, but we had connected on some level. We would hungrily talk about food on our entire journey home and I would moan about my post graduate studies. Her concerns were more grown up than mine for she returned to a toddler daughter who would wait at the door for her mummy whilst bobbing around in her grandmother’s arms and then she would bounce down the path to greet her mummy. I enjoyed playing with this sparky little girl who was sociable. Now she is preparing for secondary school. Now things aren’t as I had planned and now they are removed from the ideal. But now I have the toddler. Now I am on the other side of the lecture theatre. Now I am with different focus.

But as my husband and I prepared for the busy weeks ahead with engraved masala tins stacked up high and recipe writing and testing in between playing with my little sweetie, we felt happy.

The sweet Greek salad - with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

I sang along to my favourite tunes interrupted by songs about planets and phonics. I twizzled my baby around and listened to rapturous giggles as his teeny hand cupped his mouth at the hilarity of mumma wiggling her bum. I felt blessed that my project is my husband’s project as he treaded, cautiously but willingly on culinary ground. We all got involved in making this salad and my boy eagerly described how the vegetables for it arrived in a massive box from a chap called Gary from Riverford. I see my reflection in him now and its capturing. He washed the glossy and ripe tomatoes and after a few impatient nibbles of the cucumber, he did a good job with that too. I have to admit, my husband did a darn good job with executing much of this salad including marinating the feta in those toasted spices. It’s a rarity, so I am cherishing this memory.

The sweet Greek salad - with spiced feta, roasted sweet potato and aubergine  by Deena Kakaya

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

for the full recipe head over to great british chefs

 

I am linking this post to Lisa’s kitchen and Tinned tomatoes for the no croutons food bloggers challenge

Sweet, sour, spicy, nutty, smoky, crunchy roasted aubergine salad

25 Jun

Sweet, sour, spicy, nutty, smoky, crunchy roasted aubergine salad

Sweet, sour, spicy, nutty, smoky, crunchy roasted aubergine salad

Throughout my 20’s I had infrequent contact with a self-indulgent and woeful lady who recurrently stressed to me that having children is the hardest thing in the world.  She meant raising them. She would stand over me as I slumped into the sofa, and she wafted an overstating finger above me whilst popping eyes glared at me, ‘it’s so hard’. I focused my eyes on the coarse hairs that grew under her chin and listened. I nodded as she told me how there is immense and overflowing love but there is no time even for a facemask or money left to buy clothes. I looked over at my husband and my expression clearly whispered, ‘I will still buy clothes’.

But look, I thought, people all over the world are popping them out. People in towns, cities and remote villages manage it and educated or uneducated, rich or poor, young or old…people all over the world and for as long as time has existed have been having children. So really, come on…

As my little one played with his friends in our garden and I looked at his sweaty little face reddening underneath layers of gritty sun cream. Underneath the wide forehead he gets from his daddy is a face that is so much like mine but that’s not the thing that sinks my heart and ties it in a knot.

Sweet, sour, spicy, nutty, smoky, crunchy roasted aubergine salad

Tiny friends rushed around busily and purposefully with his toys as he watched. One snatched his ball as he watched, as kids often do at this age. My little one let her and decided to go and water some plants instead until another friend announced that he would do it instead. But that was OK and my two year old headed for the trampoline but alas his was bounced off. He quietly returned to me and tucked himself under my arm, ‘mumma I want my ball, it’s mine’. The bitter-sweet irony, as I could almost feel the sand under my feet on a school trip. I felt the pressure inside, even as a toddler as I was worried that my parents would be disappointed that I wasn’t as lively or vivacious as the other children or lacked the confidence to climb through the tunnels or jump off the bars as they were doing. I remember sitting near the teachers and watching the sand tumble through my feet and clearly feeling that somehow there was a waste here but I was too young to really understand the concept of money. I know I should talk to guests when they arrived at our home, when my parents told me to even more so, but I was too shy to make conversation and just willed them to turn their loud and animated interrogation off.

And here we are again. A nice boy that I made nice, to some degree, as his primary carer…but now, how to instil some personal robustness or survival instinct in him? At what point do my own experiences of the world become his perceptions? I don’t want my experiences to dirty his mind…and for someone who wouldn’t talk look at me now…I talk a lot, in front of crowds.

Here is to the bitter-sweet, hot and cool of life. A salad that tingles and zings with each mouthful of crunch from the beansprouts and alfalfa, heat from the chillies, silky smoky aubergine, nutty almond bites and sweet kecap manis. It’s loaded. I like loaded. Juicy orange and green tomatoes burst in the mouth…it’s all going on in this healthy plate. Life eh?

Ingredients to serve two as a main dish or four as a side dish

3 medium-large aubergines

4 good pinches of alfalfa sprouts

A couple of handfuls of almonds

100g beansprouts

An onion, thinly sliced

100g orange tomatoes, sliced

100g green tomatoes, sliced

2 tbsp. sesame oil

2 tbsp. sesame seeds

The dressing

10 tbsp. rice wine vinegar

6 tbsp. kecap Manis

3 tbsp. sriracha sauce

Method

  1. You will need to coat the aubergines in oil and roast in the oven at 180 degrees for approximately 45 minutes or until they are shrivelling and soft enough to pierce. Allow them to cool before removing the skin and scooping out the pulp and mash it lightly on a large plate.
  2. Heat the sesame oil in a non-stick pan and add the onions, beansprouts and almonds and stir fry 3-4 minutes and then turn off the heat.
  3. Make the dressing by mixing the ingredients and smoothing any lumps with a fork
  4. Layer the aubergine pulp, then on top add the tomatoes, beansprouts mixture, alfalfa and the drizzle over as much dressing as you like.
  5. Serve with flatbread and share (try).

 

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