3 easy dinner recipes with Assortment
There's no denying during lockdowns we have more time to spend in the kitchen. So now's the time to impress your flatmate, family or even yourself and throw together a vegetable delight for your bubble.We've put together a selection of our go-to vegetable-based meals. You can either call in your sous chef and make it all or mix and match depending on what tickles your fancy.
Black Rice, Cauliflower Salad with Pistachios, Dates and Feta
Unlike white rice which is in a symbiotic relationship with sauces, black rice can really hold up on its own. It’s chewy and nutty texture paired with the crispy cauliflower and onions, creamy feta, sweet dates and fresh herbs makes this salad so satisfying.
Ingredients
½ cup black rice
1 onion (finely sliced)
1 head of cauliflower (cut into bite sized florets)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
¼ cup dates (finely chopped)
⅓ cup pistachios (toasted and roughly chopped)
½ cup fresh herbs (coriander, parsley, mint or a combo)
100g feta
Juice of 1 lemon
2-3 Tbsp olive oil
Salt and pepper
Method
1. Preheat the oven to 200 degrees celsius fan force. In a large roasting tray toss cauliflower in spices (coriander, cumin and turmeric) salt, pepper and olive oil. Roast until tender and crispy around 25 - 30min. *make sure not to over cram the tray as this will prevent the cauliflower from going crispy.
2. On a separate roasting tray toss onion slices with olive oil. Roast until well cooked and crispy. (these are like faux fried onions).
3. While the veggies are cooking, start to cook your rice. Rinse the rice until water starts to run clear and cook according to the package using the absorption method. Drizzle rice with olive oil and the juice of a lemon. *black rice is nutter and chewier than white, you may think the rice needs more cooking but chances are it's actually cooked!
4. When everything is ready, grab a large bowl or platter. Layer ⅓ of the rice, cauliflower, onion, nuts, dates, feta and herbs, repeat three times. This ensures every mouthful has a bit of everything in it.
Charred Brussel Sprouts with Whipped Feta
Brussels are unfortunately coming to the end of their season so best you catch them while you can! If it's too late and you're reading this mid November, no worries just swap out brussels for broccoli or asparagus.
Ingredients
Brussels sprouts
2 cups of brussel sprouts (cut into quarters)
2 Tbsp butter or olive oil
Pinch of salt and pepper
Whipped feta
80g feta
Juice of half a lemon
2 Tbsp Greek yoghurt
1 garlic clove (crushed)
Pinch of salt
Method
Brussel sprouts
1. Heat the butter or oil in a large fry pan, add the brussels, salt and pepper. Cook over a high heat for a few minutes until the brussels start to char.
2. Turn down to a medium heat and pop a lid over the pan so that the brussels can cook for a further 2-3 minutes, or until cooked through.
3. Remove the lid and allow them to cool slightly before serving over the whipped feta.
Whipped feta
1. Add all the ingredients into a food processor and blend until super smooth.
Serving
When you’re ready to plate up, spread the whipped feta over a large plate or platter and scatter the brussels on top.
Crispy Smashed Potatoes with a Garlic Yoghurt Sauce and Pickled Onions
Once you have whipped up these smashed spuds you're licensed to elevate almost any meal. The sauce can be thrown on almost anything from salads, roasted veggies and even over grilled meats. The pickled onions add acidity, crunch and colour and pair perfectly with the crispy potatoes and creamy sauce.
Ingredients
Quick Pickled Onions
1 red onion (super finely sliced)
1/2 cup apple cider vinegar
4 Tbsp boiling water
½ tsp salt
½ tsp sugar (optional)
Potatoes
5-6 medium sized floury potatoes, such as Agria (chopped into bite sized pieces)
3 Tbsp olive oil
Salt and pepper
Garlicky Yoghurt Sauce
1/4 cup plain yoghurt
Juice of one lemon
1 garlic clove (minced / crushed)
1-2 Tbsp of water (if needed)
Method
Quick Pickled Onions
1. In a small bowl or jar add the salt and sugar (if using), pour over boiling water.
2. Stir to dissolve the salt and sugar.
3. Add the vinegar and the finely sliced onions. Use your fingers to separate the onion slices and encourage the onion to soften.
4. Leave to pickle for at least 30-40 minutes.
*you won't use them all in the recipe but they are great to have in the fridge to add to salads, curries or on top of avo on toast.
Potatoes
1. Heat oven to 220 degrees celsius fan forced
2. Place potatoes into a pot with boiling water and add a teaspoon of salt. Cook until potatoes are tender and cooked halfway through, approx. 10 minutes. Drain well once cooked.
3. Pop the potatoes back into the pot and give it a good shake and bash, roughing up the outside of the potatoes (the ‘rough’ exterior will allow them to get extra crispy). 4. Place all the potatoes and potatoes 'bits' from the pot into a baking tray, coat well in oil and salt and pepper. Roast for 30-35 minutes until they are golden and crispy.
Garlicky Yoghurt Sauce
1. In a small bowl add all of the ingredients together except the water. 2. If you need to add water, do so a tablespoon at a time until you reach a desired ‘drizzle’ consistency
Words — Assortment is an affordable membership to help and inspire everyday cooks, an alternative to food delivery services, whilst still removing the stress around planning and cooking each week. We promote a more sustainable way of cooking and teach valuable lifelong cooking skills.
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