Al Dente

I was telling myself that I don't want a food blog...not that this blog is an extension of my personality or anything, but I didn't want to become a food blogger. But with the love that I have for cooking, and food, this was inevitable, really. But don't say you weren't warned. 

Everything-And-Its-Uncle Salad (This is a nice warm salad, and it has lots of flavours and textures)

Ingredients

1 beetroot, diced

1 – 2 carrots, thinly sliced or shaved (the thinner, the better)

1 juicy orange

100 gms grapes

Bunch of black and green olives

Assorted nuts (and if you like, dried fruits)

3 tbsp Dijon mustard

4 tbsp honey

4 tbsp olive oil

A tiny splash of vinegar, optional

A tiny splash of soy sauce, optional

Hung yoghurt (seasoned with spices), optional (to add creaminess)

Herbs such as thyme, rosemary

Seasoning such as dried oregano, chilli flakes

Make

Salad

Shake up the beetroot and carrots in a box with 2 tbsps each olive oil and honey so that it is fully coated (scatter some dried herbs and seasoning) and put it in the oven to roast for about 20 – 25 mins. The carrot should be slightly crispy, and the beets succulent. If not there yet, roast for another 5 – 10 mins and keep checking in intervals, making sure it doesn’t burn.

Peel and deseed the orange and remove the fibry bits if you don’t like ‘em and put it in a bowl with the dressing (see below). Throw in the grapes. Dry toast the nuts (preferably almonds, cashews, pine nuts and not groundnuts) and add them. Add the roasted veggies. Add the olives. Add the nuts in the end, just before serving. Add in the hung yoghurt, if you like. Toss!

Dressing

Pour the remaining honey and olive oil in the bowl, (TIP: pour out the oil first into the measuring spoon/cup to make it easier to pour the honey out) add the mustard (this imparts the predominant flavour of the dressing – slightly tangy, salty, strong and pungent which is offset by milder and sweeter things such as olive oil and honey). Cover the bowl and shake so that it is all mixed. Splash in the bit of vinegar and soy sauce, if you like.