|Fresh from the garden:||Beetroot, garlic, onions, soft-leaved herbs|
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What to do
1.Prepare all of the ingredients based on the instructions in the ingredients list.
2.Preheat oven to 180°C.
3.Place beetroot, onions and garlic in a large baking dish and toss with 2 tbsp of olive
oil. Roast for 25 minutes, cover with foil and leave to sit.
4.While beetroot is roasting, roughly chop the kale.
5.Heat a large frying pan and add 1 tbsp mustard oil. Distribute oil evenly around the
pan then add ginger and mushrooms and cook for 2 minutes. Add kale and keep
cooking for another 2 minutes.
6.Mix the potato flour with the vegetable stock, making sure there are no lumps, and
pour the mixture over the kale and mushrooms. Cook until the kale has softened,
then set aside to cool.
7.In a big mixing bowl add the roasted vegetables, discarding the garlic. Add the
remaining ingredients including the mushroom and kale mixture, and combine
gently so that all flavours are evenly dispersed.
8.Taste and check seasoning.
9.Carefully transfer onto a serving platter of your choice and garnish with fresh herbs