The snow is sparse, but I love being outdoors, just enjoying what snow there is,
and breathing that fresh mountain air.
I am staying in a cabin, and at the end of a day on snow
I love to read and have a little glass of red.
I really don’t want to cook, but I want and need to eat well so
I am ready for another day.
So I share with you a mountain meal, that is great for home too, as a meal in itself or as an accompaniment. This one has a mix of cooked and raw, a bit of crunch and has the added yumminess of locally smoked fish. Super easy too!
The base -
Roasted Cauliflower and Chickpeas
(based on Gwyneth Paltrow’s recipe in It’s All Good)
1 can chickpeas rinsed and drained
1 head cauliflower, cut into small florets
3 tablespoons coconut oil, melted or olive oil
1 tablespoon each Dijon mustard, seeded mustard, apple cider vinegar (omit these ingredients if you haven’t had a chance to make this in advance or are not in your own stocked kitchen, and just use a dressing of olive oil and a squeeze of lemon)
• 1/4 cup parsley, chopped
Preheat the oven to 200C. Combine the cauliflower and chick peas in oil in a roasting pan and sprinkle with salt. Roast for about 40 minutes, until brown. Put the rest of the ingredients in a jar and shake. When your veggies are done, pour a little of the dressing over the top (while still hot).
I pre - prepared this and some roasted beets before leaving home, and carried the dressing in a screw top jar), but it would have been easy enough to roast here in the cabin.
PLUS: I added to this chopped radicchio, coriander, pistachio, cucumber, spinach leaves, black sesame seeds, some roasted beets and local smoked trout to make my salad substantial for our meal.