Vegetables ? An oven ? At table !

Tasty mixes, delicious combinations, amazing mishmash … and one principle: quick recipes, without meat or fish, to be made without other utensils than a knife, a dish and an oven! In Hop, in the oven! Veggie by Rukmini Iyer (Webedia Books, 240 pages, 19 euros), fans of vegetables, and others, will inevitably find their happiness.

Spicy Cauliflower and Chickpeas

For 4 people

Preparation: 10 minutes

Cooking: 30 minutes

  • 1 large cauliflower, detailed into large florets
  • 400g canned chickpeas, drained and rinsed
  • 1 large red onion, cut into wedges
  • 200 g of young cabbage leaves
  • 2 tbsp. to s. olive oil
  • 2 tbsp. to c. ground cumin
  • 2 tbsp. to c. ground coriander
  • 2 tbsp. to c. ginger powder
  • 1 C. to c. smoked paprika
  • 2 tbsp. to c. salt

Sauce

  • 60 g tahini
  • juice of 1 lemon
  • 2 tbsp. to s. olive oil
  • 4 tbsp. to s. water
  • 1 C. to c. salt
  • freshly ground black pepper

To accompany

  • 25 g coarsely chopped fresh cilantro
  • 40 g roasted pumpkin seeds
  • lukewarm flatbreads (pita type)

Preheat the oven to 180 ° C. Place the cauliflower, chickpeas, red onion and cabbage leaves in a large roasting pan, and toss well with the oil, spices and salt. Bake for 25 to 30 minutes, until the cauliflower is cooked.

Meanwhile, prepare the sauce by mixing the tahini with the lemon juice, oil, water, salt and pepper, until you get a consistency thick enough to be scooped up (add a little water if necessary). Taste and adjust the seasoning with salt and lemon juice.

Drizzle hot cauliflower with sauce and sprinkle with cilantro and pumpkin seeds. Serve with lukewarm flatbreads.

Green vegetables and halloumi with harissa

For 4 people

Preparation: 10 minutes

Cooking: 25 minutes

  • 1 head of broccoli, cut into florets
  • 500 g of Brussels sprouts
  • 250 g halloumi, diced
  • 2 tbsp. to s. harissa
  • 2 tbsp. to s. olive oil
  • 150 g finely chopped spinach
  • juice of 1⁄2 lemon
  • 1 pinch of salt

To accompany

  • flat breads (pita type)
  • 4 tbsp. to s. yogurt

Preheat the oven to 180 ° C. Toss the broccoli with the Brussels sprouts, halloumi, harissa and olive oil in a roasting pan, then bake for 25 minutes. Then add the chopped spinach leaves, taste and season with salt and lemon juice, to taste. Serve with flat breads and yogurt.

Potato and mushroom gratin

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