Nici Wickes revels in the joy of cooking for one. Her new book is full of unique and versatile meals that can be whipped up in no time for solo diners and easily adapted if you have company. This is a simple meal in all its glory – roasted vegetables with a creamy dressing.
Makes: Enough for one
2 cups chopped vegetables (eggplant, onion, capsicum, kūmara, broccoli, etc)
1 teaspoon sea salt
Coriander & cashew dressing
2 handfuls of fresh coriander, leaves and stems
½ cup roasted cashew nuts
juice of 1 lemon
¼ cup olive oil
a pinch of chilli flakes
a pinch of salt
1. Preheat the oven to 180°C.
2. On a roasting tray, toss vegetables with oil and salt. Roast until cooked through, about 30-40 minutes.
3. Place all the dressing ingredients in a food processor and blend to a thick sauce consistency. Add a small amount of warm water to loosen, if necessary.
4. Serve the roasted vegetables drizzled in dressing.
Note: Leftover dressing can be stirred through pasta or draped over a lovely piece of smoked salmon.
Extracted from A Quiet Kitchen by Nici Wickes.
Photography by Todd Eyre (David Bateman, RRP $45).