Carb Conscious Archives

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Salad recipes

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie recipes

Mielie, basil, mint, lime and feta salad

Asian recipes

Chargrilled steak and green beans

15 minutes

Apple recipes

Braised cabbage with apple and duck

25 minutes

Asian recipes

Togarishi (five spice)

15 minutes

Crunchy tsukemono (pickled brinjal)

Difficulty Easy

Ingredients

12 baby brinjals
4 halved beetroot, peeled and chopped
1 cup soya sauce
1 cup rice wine vinegar

Method

1. Place all the ingredients into a medium saucepan.

2. Bring to the boil, cover and simmer until the vegetables are soft, about 20 minutes.

3. Cool in the liquid. Store in a Tupperware or Ziploc bag in the fridge.

4. They’re delicious with the chicken katsu.

Cook's note: I’ve always loved gari, the sweetish pickled ginger served with sushi, but in Tokyo I was spoilt for choice by the sheer variety of tsukemono (pickles) – everything from carrot and daikon to baby marrow. They add lovely colour as a side and are the perfect palate cleanser, their sourness contrasting with the intense umami of many dishes. This pickled brinjal recipe is so good with yakitori (meat skewers).

Browse more Asian recipes here

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill

Roast cauliflower with peri peri

Marinated marrow salad