This week we’re back with two tastebud-tingling recipes from the lovely Kali, head chef and owner of Palm Greens Salad bar.
Kali has worked as an international chef for many years, having been inspired by the readily available fresh, healthy food in New York and California.
I want to create food that is cruelty free, good for the planet and the community, and encourage this way of eating by making it easily accessible and delicious.
A deconstructed salad and veg led take on the classic poke, where the star of the show is beetroot. The beets are marinated to create this delicious dish, a different way to serve beetroot and a great way to excite guests palates. For the pickle I use what’s in season – if you can’t get hold of kohlrabi you can use radish or cucumber.
Poke bowls are typically served with short grain rice, so make your choice of rice colour, I like brown or black, cook according to instructions.
For a lighter plate omit the rice – this would make a very nice starter, or with rice a great bowl of delicious food.
- 500g beetroot
- 1 inch ginger, peeled & grated
- ½ cup rice vinegar
- ¼ cup toasted sesame oil
- 2 tbsp tahini
- 3 tbsp of soy sauce
- 1 tbsp maple syrup
- 1 tbsp ume boshe plum vinegar (or substitute red wine vinegar)
- Sea salt
- Steam the beetroot until tender, this will vary depending on the size of your beetroot but should be around 30 minutes. While the beetroot is cooking make your marinade. Blend all ingredients in a high speed blender, with a pinch of salt.
- Once the beetroot is cooked and cool enough to handle, peel. The skin should slide off easily when the beetroot is still warm. Cut into 1cm cubes, and place in a bowl with the marinade, cover and ideally leave overnight; if not overnight, at least for a few hours to marinate.
To prepare the rest of your ingredients:
Quick pickled kohlrabi
- ½ kohlrabi
- ¼ cup rice vinegar
- ¼ water
- Big pinch salt
- ½ tbsp sugar – I used light agave
Peel and finely slice the kohlrabi, then slice again into thick matchsticks, place in a small non reactive bowl. Heat the rest of the ingredients in a small pan, until the sugar and salt melt and the ingredients are combined. Pour over the kohlrabi, this will be ready within half hour but will also be great if you leave overnight.
- 4 tbsp sesame seeds, toasted- I used a mix of black and white
- 1 tsp sea salt
- 1 tbsp dried nori flakes
- 1 tsp dried wasabi powder
In a pestle and mortar grind your sesame with the salt, add the nori flakes and wasabi powder, mix well. – this isn’t spicy, the wasabi just adds a nice flavour.
Crispy rice paper
Use rice paper sheets, the type you’d use for summer rolls, and break into large pieces. Heat cooking oil in a small frying pan, medium high heat. Once hot add the rice sheets carefully, they should sizzle immediately upon touching the oil, that’s how you know the oil is hot enough. The rice paper will cook very quickly so you’ll be taking them out of the pan almost immediately after putting them into cook. Drain on kitchen paper, and sprinkle with furikake while still hot.
Extras to serve:
- Rice of choice ( preferably short grain)
- Spring onions
To serve, start in a deep plate with rice, top with a large spoonful of beetroot, some pickles, avocado, sliced spring onion, a sprinkling of furikake, a drizzle of chilli if you like and a piece of crispy rice paper.
Truffle Mushroom Panzanella
This is a winter take on the traditional panzanella salad. Using mushroom, cauliflower, kale, croutons and truffle cream. This is actually quite a rich and luxurious salad, perfect for a dinner party, special lunch or weeknight dinner. You can use any mushrooms you like for this, I used chestnut and oyster.
- 550g mixed mushroom
- 2 shallots, sliced
- 150g cauliflower, cut into florets
- Approx. 4 tbsp olive oil & extra virgin olive oil to finish
- 1 tsp fresh thyme
- 1 clove garlic, grated
- 1 tbsp white balsamic
- 60g bread
- 100g kale
- Juice ½ lemon
- 25g sunflower seeds, toasted
- Salt and pepper to taste
For the truffle cashew aioli
- 100g cashews – soaked for a minimum 4 hours or ½ quick soak using boiling water
- 1 tbsp white truffle oil
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- Juice of 1 lemon
- 1 clove garlic
- 50ml filtered water
- Pinch white pepper
- Salt to taste
- Pre heat oven to 200 celcius.
- Tear or cut mushrooms into even sized pieces, mix with 1 tbsp. oil, a pinch of salt, black pepper & thyme. Spread out on a parchment lined baking sheet and roast for 25 minutes. Do the same with your cauliflower and shallots, coat with oil and roast until golden and tender. The shallots will take less time than the other veg so check them after ten minutes.
- Tear your bread, mix with a teaspoon of olive oil and spread on a lined baking tray, and toast for about 10 minutes until they start to become crispy and golden.
- To make the cashew cream, drain and rinse your cashews and blend all ingredients in high speed blender until smooth- about 2 minutes. Taste for seasoning and transfer to a jar or serving dish. This will make more than you need for the salad but it keeps well and is a great condiment to have in the fridge!
- Finely chop the kale and massage with a tablespoon of olive oil and the juice of half a lemon.
- Once the mushrooms are ready, transfer to a mixing bowl and stir through the grated garlic and the white balsamic, mix through with your kale and the rest of your ingredients, except the cashew cream and sunflower seeds.
- To serve take a tablespoon of the truffle cream and smudge across your serving plate. Top with the salad and a sprinkle of sunflower seeds.