Roast Dinner

OLYMPUS DIGITAL CAMERAI had left over salad and dressing/dip from lunch today, so I put some brown rice in the rice cooker and cut up some veges for roasting. I lightly coated pumpkin and sweet potato with olive oil, soaked some eggplant more heavily with oil (wonderful occasional indulgence!) and then put them on a roasting tray on top of springs of fresh rosemary, and sprinkled them with Herbamare salt.

When the rice was almost cooked, I added some portabello mushrooms to the veges in the oven.

Now let me tell you about the dressing/dip I made! I used a handful of baby kale, 1 cup of raw walnuts, two tablespoons of pumpkin seeds, a tablespoon of lemon juice, a generous sprinkle of salt, a cup of water, and 2 tablespoons of some pre-soaked chia seeds I had left over from breakfast. I blended it all up in the food processor, but it didn’t taste right, so I added half of a truly massive avocado I had in the fridge, re-whizzed it, and oh my goodness! It was perfect! Lovely earthy taste with layers.

I used half of this as a dressing for the salad, massaging it into the the kale, and kept the rest to use as a yummy side dip. I love doing this- it makes the meal feel so much more scrumptious.

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