One of the amazing dinners from the Faithful to Nature food challenge!
Slaw with Tahini Yoghurt Dressing:
Dressing:
1 cup organic natural yoghurt
2 tbsp tahini paste
Juice of 1 lime
1 tbsp maple syrup
1 clove garlic, crushed
Salt and pepper to season
Slaw:
1 medium sized red cabbage (or mix of red and green), thinly sliced
2 medium carrots, grated
1 small red onion, thinly sliced
Spiced Roasted Cauliflower and Chickpeas:
2 tbsp Garam Masala
1 tbsp smoked paprika
½ tsp chilli flakes
Salt and black pepper to season
1 medium head of cauliflower
2 cups of cooked chickpeas
melted coconut oil for drizzling
Spelt Flatbreads (makes about 8):
200g spelt flour
¼ tsp salt
1 tbsp melted coconut oil
120ml water
Instructions
While the dough rests make the slaw
Then roast the veggies and while they roast, roll and cook the flatbreads
Flatbreads:
Place the spelt flour into a mixing bowl with the sea salt and mix to combine
Make a well in the centre of the flour and using a fork stir in the oil and water
Keep mixing with a fork until the ingredients have come together in a soft dough
If very sticky add another tablespoon or so of flour
Knead briefly for a minute or so, cover and let it rest for 20 minutes
Divide the dough into 8 equal pieces, cover and work with one flatbread at a time
Roll a piece of dough into a ball and gently roll out to 15 – 18cm disk in diameter on a well floured surface
Heat a non stick pan over a medium high heat and cook each flatbread for about 1 minute or so until it starts to brown and blister and flip over and cook for another few minutes
Repeat with the remaining pieces of dough
Use 2 pans to cook 2 flatbreads at a time to speed up the process
Slaw:
Place all the dressing ingredients in a bowl and mix well
Spoon half the dressing out and reserve
Add the vegetables to the dressing in the bowl and toss together until well coated
Place the slaw and reserved dressing in the fridge until serving
Roasted Cauliflower and Chickpeas:
Pre-heat oven to 200 degrees C
Place the spice mix ingredients in a bowl and mix together
Separate all of the cauliflower florets into bite size pieces
Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix
Use your hands to toss everything together until well coated
Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked
TO SERVE
sliced jalapenos, if desired
sesame seeds
lime wedges
Top each flatbread with the spiced veggies
Top with some slaw and add a spoon or two of the reserved dressing
Top with some jalapenos, sesame seeds and a squeeze of lime juice
BUY ALL THESE WONDERFUL ORGANIC INGREDIENTS FOR YOUR DINNER PARTY AT FAITHFUL TO NATURE!
Recipe courtesy of Hein van Tonder – Heinstirred
