Sautéed cucumber, green beans, beetroot and carrot salad bowl

VATA

I’ve got warm green salads in this book (see here) and braised gem lettuce (see here) but sautéed cucumber? Yes, and it’s delicious too! I love cucumber, but with its bitter seeds, hard-to-digest skin and cooling nature it’s not a Vata favourite – until, that is, it’s peeled and lightly fried to bring out more of that delicious sweetness. Cucumber is a great example of the way preparation changes the nature of foods, and of how cooking can give everything a little pre-digest magic fairy dust before it hits your tummy. The rest of the ingredients are very Vata-loving, too. For a more filling meal, top with shredded chicken or toss with cooked basmati rice.

Serves 2

1 tbsp ghee or butter

1 clove garlic, crushed

120g (just over ¾ cup) green beans

2 medium carrots, grated

½ cucumber, peeled and cut into 1cm (½ in) dice

1 medium beetroot, peeled and grated

sea salt and freshly ground pepper

FOR THE DILL AND MUSTARD DRESSING

1 tbsp apple cider vinegar

¼ tsp sea salt

2 tbsp fresh dill, finely chopped

½ tbsp Dijon mustard

60ml (¼ cup) extra-virgin olive oil

1 In a large frying pan, melt the ghee and gently sauté the garlic for 1 minute. Add the green beans and stir for 3–4 minutes, being careful not to burn the garlic.

2 Add the carrots and cucumber and continue sautéing for another 5 minutes. Set aside. In the same pan, sauté the beetroot for 3–5 minutes.

3 To make the dressing, add the vinegar and salt to a small bowl and whisk until the salt dissolves. Add the dill and mustard and whisk to combine. Slowly drizzle in the olive oil, whisking continuously, until the dressing is smooth and emulsified.

4 In two serving bowls, layer the beetroot and the cucumber and green bean mixture. Serve warm or at room temperature, drizzled with the dressing.

FEELING
PITTA

Swap the beetroot and carrot for shaved, sautéed Brussels sprouts and peas and omit the garlic.

FEELING
KAPHA

Swap the cucumber and green beans for mushrooms, leafy greens or peas.

TIP

•

For dinner parties, try roasting the carrot in small chunks or batons.