Spicy Garden bowl
After having a very productive day yesterday creating various condiments, sowing new seeds and slotting in a photo shoot I started to get a bit peckish. Lately I have been trying to take only as much from the garden as I need for meals instead of grabbing way to much putting it in the fridge and maybe using it a week later, where by that point is has become wilted and doesn't taste as nice.
When using greens like kale, silver beat, bokchoy, the good old saying less is more comes into play, how I usually gauge the amount to use is by depending on the amount of people you are cooking for is a ration of 2-1 ( 2 big leafs to 1 person) this way you can have minimal to no wastage and bring your grocery shopping down.
For this bowl of greens from the garden I have done made just enough for two you will need.
green garden bowl:
- 4 kale leafs fine sliced
- 1 bokchoy
- sml handful green beans fine sliced
- handful fresh basil
- handful fresh mint
- cucumber kimchi (see recipe)
- dill & chili Labneh (see recipe)
- sprinkle of dukkah
now I usually eat kale raw in meals but I was feeling a bit sauteed so decided to lightly fry it off with the bokchoy leafs and some balsamic vinegar for extra flavor which dosent take long around 1-2 minutes or until just starting to wilt.
- 2 tbsp cumin seeds
- 1 tbsp ground cumin
- 1tbsp fennel seeds
- 1-2cup hazelnuts
- 1 tbsp paprika
- 2 tbsp coriander seeds
- 1 tbsp black sesame seeds
- 1 good pinch salt
to start your Dukkah place your oven on 180 and your hazelnuts on a lined baking tray and roast until golden brown or you can also dry roast your nuts in a pan on the stove make sure to constantly toss them so they evenly cook and don't burn, once cooked add to your mortar and pestle. Next place all your whole seeds in a pan except for your sesame seeds, dry fry them until they become fragrant and slightly brown, constantly tossing them to get and even cook, this will take around 1 min, once cooked place in a mortar and pestle now add your sesame seeds to the pan and toss around for 30 seconds then add to the grinder adding the rest of your spices into your mixture. Now you can start grinding your mixture into a course powder form, I like leaving some of the hazelnuts a little bit whole to give more of a crunchy flavor to the dish. once you have your mixture grind to your desire texture store in an air tight container for 1 month.
This is what I love about let overs are the combinations that you can create, with endless opportunities place your ingredients around the bowl which ever way you desire sprinkle your Dukkah over the top and presto a full flavored fresh green garden bowl just waiting to be eaten.