Recipe: Dressing Our Daal Pot

Whilst we're all staying very positive about the imminent arrival of Spring (right??), these chilly evenings are still leaving us craving all things warm and comforting, and our turmeric + butternut daal pot really hits the spot. Whilst we love it by itself, we also wanted to experiment with how it could be incorporated into a meal ideal for entertaining. And here we have it! Cauliflower steak for a plantbased option, or pan fried cod alternatively, with coriander oil, black sesame and extra greens. It's impressive and on the table in 20 minutes - our two favourite traits. 


DRESSING OUR DAAL: CAULIFLOWER STEAK + COD   

Gluten free | Wheat free | Dairy free | Refined sugar free | Vegan option

METHOD

1. Cut the cauliflower into long strips lengthwise - cut enough to serve one per person.
2. Place cauliflower steaks on the prepared baking sheet.
3. Whisk the olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
4. Roast in the oven for 15-20 minutes then turn over, brush with more oil and and roast for a further 15 minutes. 

or

1. Place a frying pan over a medium heat and add 1tbsp olive oil. 
2. Add the cod to the pan and fry for 4-5 minutes skin-side down. Flip the cod and fry for a further 2 minutes before removing from the heat

- Meanwhile, chop the greens and add them to a pan of boiling water and steam over a high heat for 4-5 minutes. 
- Add the coriander, salt and olive oil to a blender and blitz until combined. 
- Heat the daal as per the instructions on the packaging

TO ASSEMBLE

1. Add half a portion of daal per person, then top with either the cauliflower steak or cod
2. Top with the steamed greens and a sprinkle of black sesame
3. Serve the oil on the side

INGREDIENTS

FOR THE CAULI STEAK
- 1 cauliflower head
- 1 tbsp turmeric
- 1/2 tsp Himalayan salt

FOR THE COD
- 2 pieces of cod
- 1 tbsp olive oil
- 1/2 tsp Himalayan salt

FOR THE CORIANDER OIL
- 2 bunches of coriander
- 1/4 cup olive oil

OTHER
- 1 pack of Swiss chard
- Micro coriander, to serve (optional) 
- Black sesame, to serve

 

recipespollen + grace