I loved the whole BISH BASH BOSH concept that Jamie Oliver introduced us to in the late 90’s. He transcended the austere and seemingly grown up world of traditional TV chefs and authors, making cooking and creation more accessible for real 20 somethings like me. I loved it. Glass of wine in one hand, music on and a sense of relative chaos around the kitchen. There were sizable chunks of roughly chopped this and that, with glugs of olive oil and plenty of balsamic on the go. His recipes always turned out well and tasted great. Happy days.
Fast forward 15 years. Add pets, a husband and two children. I am now often clutching the Dyson Animal rather than the wine whilst preparing food for everyone. Some days there’s quite a bit of clutter and unintentional BISH BASH BOSHING. Other days I face culinary rejection from critics under the age of 6.
However, when there is calm and space of mind, I find complete peace in my time carefully preparing and creating good food. I have a stronger set of principles about what I eat these days. I actively look for ways to create good food that makes us feel nourished and whole. Knowing this means I enjoy the taste of delicious, well sourced food more than ever.
This recipe was adapted from my friend Natalie’s Ottolenghi cookbook. It features recipes from two bright chefs who produce beautiful mindful food.
Roasted vegetables with saffron dressing
This salad is stunning. It is vibrant, healthy and wholesome.
If you can, prepare your vegetables carefully and with love. Take time to taste the dressing. Leave the ingredients to settle a little before re-tasting and serving up. The vegetables will keep well in the fridge for up to 2 days and the dressing for 3 or 4.
For a salad for 4 try this with:
- 2 aubergines cut into 1-2 cm slices
- 1 butternut squash cut into 1-2 cm slices
- olive oil to brush vegetables
- Lambs lettuce
- 20g toasted pine nuts
For enough dressing for above with leftovers:
- A small pinch of saffron strands
- 3 tbsp of hot water
- 180g greek yoghurt
- 2 garlic cloves crushed
- 2 – 3 tbsp lemon (go by taste)
- 3 tbsp olive oil
To prepare the salad:
- Infuse the saffron in the water for a few minutes. Pour the infusion into a bowl with the other dressing ingredients plus a little salt. Whisk up till you get a smooth sauce, then chill.
- For the vegetables, brush with oil on both sides and lay on an oven tray, roasting at 220 degrees C for around 25 – 30 minutes till golden. Let them cool before serving.
- Assemble either as a large salad or as individual servings.
I have served this with grilled goats cheese and roasted beetroots too. It is a very robust dressing and has enough flavour to stand up well to cheese, fish or white meat.