Seasonal vegetable salad (gluten-free; dairy-free; vegan)

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My homegrown seasonal vegetable salad. Image: Kathryn Hawkins

Hello again everyone. I hope you are keeping well and enjoying the summer. I’ve had a busy few days at work and in the garden. Everything is growing fast after several days of fine weather. The garden and greenhouse have reached “peak vegetable” with runner beans, courgettes, cucumbers and carrots all ready at the same time. It seemed a fitting choice for my post this week to make up a recipe using this selection of delicious homegrown vegetables.

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Full of fresh flavours, warm vegetable salad. Image: Kathryn Hawkins

This year, I have runner beans growing in 3 large pots this year in the garden; courgettes in the greenhouse along with a couple of mini cucumber plants, and deep containers of carrots which I’m pleased to say are thriving.

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Barrel-grown Scarlet Emperor runner beans. Images: Kathryn Hawkins
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Ridged courgettes. Images: Kathryn Hawkins
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Mini Munch cucumbers, July 2021. Images: Kathryn Hawkins
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Container-grown Purple Sun carrots. Image: Kathryn Hawkins

My salad this week is very simple. A selection of griddled vegetables mixed in a piquant caper and olive dressing served with fresh cucumber and a sprinkle of chopped carrot tops. Serve it warm or allow it to go cold. Enjoy it as a light meal with crusty bread or serve it as a main dish with freshly cooked grains. Sprinkle with toasted seeds or chopped roasted nuts for extra crunch. Lovely fresh flavours and a real taste of summer. Here’s the recipe.

Serves: 4

Ingredients

  • 225g runner beans
  • 325g small to medium-sized carrots
  • Salt
  • 1 large courgette
  • Vegetable oil for brushing griddle pan
  • 1 mini cucumber, sliced
  • 1 or 2 fresh carrot tops, washed and chopped (or use chopped parsley or coriander)

For the dressing:

  • 2 tbsp vegetable oil (I used cold pressed rapeseed oil)
  • 1 banana shallot, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 2 tbsp white balsamic vinegar plus extra to serve
  • 2 tsp maple syrup
  • 2 tbsp capers in brine, drained and chopped
  • Handful of pitted green olives, chopped

1. Peel the sides of the runner beans to remove any strings, and remove the stalk end. Cut into lengths about 6cm long. Peel and trim the carrots, cut in half or in pieces, making sure all the slices are about the same thickness.

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Runner bean and purple carrot preparations. Images: Kathryn Hawkins

2. Cook the beans in lightly salted boiling water for barely 2 minutes, to soften slightly, then drain, cool and pat dry. Cook the carrots the same way for 3-5 minutes depending on thickness. Drain, cool and pat dry. Slice the courgette into even thickness pieces.

3. Brush a griddle pan with a little oil and heat until very hot then arrange the vegetables in batches in a single layer on top. I use a potato masher to press the vegetables on to the griddle in order to achieve a good colour. Turn the vegetables over using tongs. The beans will take 1-2 minutes on each side, the carrots and courgettes 2-3 minutes. Brush the griddle with more oil as necessary. Arrange the cooked vegetables in a heatproof dish, cover and keep warm while you make the dressing.

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Griddling veg. Images: Kathryn Hawkins

4. Heat the oil in a small saucepan and stir fry the shallot and garlic for 2-3 minutes, then cover with the lid and cook gently for 5 minutes to soften. Turn off the heat and stir in the remaining ingredients. Pour the warm dressing over the vegetables and mix well. Leave to stand for 10 minutes if serving warm or leave to cool completely.

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Dressing the griddled vegetables. Images: Kathryn Hawkins

5. Pile the vegetables on to a serving platter and scatter with cucumber and carrot tops. Serve warm or cold with extra white balsamic vinegar.

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Seasonal salad close-up. Image: Kathryn Hawkins

Until my next post, I wish you fine weather and good health. I hope to see you again in a couple of weeks.

Baked spiced golden carrots (gluten-free; dairy-free; vegan)

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Spiced golden carrots with carrot top and coriander dressing. Image: Kathryn Hawkins

Hello there. It’s another “golden” post from me this week, all be it a recipe-led one rather than one from my garden. To be honest, I had intended this to be a “rainbow carrot” feature but Mother Nature stepped in and things turned out a little different to what I was expecting. Let me explain.

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Rainbow carrot seeds. Image: Kathryn Hawkins

Back in September last year, I decided to experiment by sowing some carrots seeds as a late crop. All being well, I should end up with baby carrots in the early winter. I chose a rainbow mix, and planted them in 2 trench-style containers in the (unheated) greenhouse. I was delighted when they started growing, but as the daylight hours dwindled, and the temperature cooled, the seedlings, unsurprisingly, stopped growing.

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From December 2020 through to April and June 2021, overwintering carrots. Images: Kathryn Hawkins

I decided to leave them alone and allowed them to overwinter in the same spot in the greenhouse. Nothing much happened until the weather warmed up in March this year when the seedlings started growing again. By April they were thriving so I put the pots outside. With the benefit of hindsight, the carrots were probably ready for pulling about a month ago, but nevertheless, this month, I finally enjoyed a bunch of homegrown carrots with fine flavour, all be they with a distinct lack of rainbow 🙂

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Golden carrot harvest. Image: Kathryn Hawkins

Only white and yellow carrots grew, although there was one orange one which didn’t quite make the grade for this recipe. It had split and grown in a very strange shape, much like a crossed pair of legs. It went in a salad instead and tasted delicious.

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One wee wonky carrot. Image: Kathryn Hawkins

On with the carrot recipe which uses up all parts of the vegetable. I peeled the carrots because they were a little hairy, but ideally homegrown carrots are best left unpeeled. I also wanted an excuse to make crispy carrot peelings which I love. I used some of the carrot tops in a dressing and the rest I am working my way through as a sprinkling over salads and soups. I keep them in a jug of water in the fridge; they last for several days if you change the water regularly. If you have carrots without the tops, you can make the dressing with all coriander instead. Give all parts of the carrot a good wash to remove grit, dust and soil from the ground.

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Carrot preparation. Images: Kathryn Hawkins

Serves: 2-3

Ingredients

  • 350g carrots, washed and peeled if preferred (don’t forget to keep the peelings!)
  • 1 tsp each coriander and cumin seeds, toasted and ground
  • 1 tbsp maple syrup + a little extra if you are going to cook the peelings
  • 4 tbsp cold pressed rapeseed oil (I chose this for the nutty flavour and golden colour, but any vegetable oil is fine) + a little extra for cooking the peelings
  • Sea salt
  • 15g carrot top leaves, washed (use the leafy fronds rather than the stalks which can be tough) + a few extra for garnish
  • 15g coriander leaves, washed
  • 2 garlic cloves, peeled and roughly chopped
  • ¼ tsp ground fenugreek (use a mild curry powder if this is unavailable)

1. Preheat oven to 200°C, 180°C fan oven, gas 6. If the carrots are different sizes, cut them into even sized pieces. My carrots were about 10cm long, and I simply cut them in half. Put in a roasting tin and sprinkle with half the toasted seeds.

2. Mix the maple syrup and 1 tbsp oil together and toss into the carrots. Season with salt, cover with foil and bake for 30 minutes.

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Toasting and grinding spices for baking carrots with maple syrup and rapeseed oil. Images: Kathryn Hawkins

3. Remove the foil, mix the carrots in the pan juices and return to the oven for a further 15 minutes, this time uncovered, until tender and lightly golden.

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Baked carrots straight out of the oven. Image: Kathryn Hawkins

4. While the carrots are cooking, make the dressing. Put the remaining ingredients in a blender or food processor and with the remaining toasted seeds and oil, and blitz until well blended. Season with salt to taste. Cover and leave at room temperature for the best flavour.

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Making carrot top and coriander dressing. Images: Kathryn Hawkins

5. If you want to cook the peelings, mix them with a drizzle of maple syrup and oil, then spread them out on a baking tray, season and bake for 10-15 minutes until crisp and golden. Drain on kitchen paper.

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Roasting carrot peelings. Images: Kathryn Hawkins

6. To serve, drain the carrots and arrange on a warm serving plate. Sprinkle with chopped carrot tops and serve with the dressing and crispy peelings.

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Carrots with dressing and crispy sprinkles. Image: Kathryn Hawkins

I have chosen to grow a purple variety of carrot this year, and the first seedlings are quite well advanced already. If all goes to plan you may well see another carrot-led post from me in a few weeks.

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Carrot top and coriander dressing. Images: Kathryn Hawkins

I hope you have a good few days ahead. Until my next post, take care and keep safe 🙂