Bowl food

Bowl food

By
Simon Bajada
Contains
12 recipes
Published by
Hardie Grant Books
ISBN
9781743791448
Photographer
Simon Bajada

Throwing together an assortment of ingredients in a bowl is a great way to avoid taking on too much protein or carbohydrate, whether it be blending up vegetables for a bowl of soup or putting together a salad to be eaten as a main dish rather than a complementary side. The architecture of salad balances your consumption of vegetables, dairy, protein and grains by default. A bit of this, a bit of that, all topped off with a dressing. I have a particular love of making yoghurt dressings. You can adjust them as needed with water for consistency, they have a natural acidity and the flavour combinations are endless.

Where in the past I might have considered protein as the prime component of a dish, I now focus first on the vegetable element and how I might prepare it in a new or unique way. Inspiration to work this way has come from what I see in Nordic restaurants, where chefs have a heightened appreciation of vegetables. Once considered mundane, veggies (in particular cold climate veggies) are having their well-deserved time in the sun!

Many of the recipes in the chapter ahead are designed to give you leftovers that will keep well for other occasions, so don’t be put off by the prep involved – it’ll be worth it.

Featured Recipes in this Chapter

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