This is an easy, one-dish dinner you can make after work for a fast dinner; or, serve it as a warn lunch on a cold day.
INGREDIENTS
Honey mustard dressing:
2T olive oil
1 t honey
1 (heaped) T fermented mustard (recipe on this blog)
Salt & pepper
1T preserved lemon, chopped fine
Juice of 1/2 - 1 lemon
Splash of apple cider vinegar (ACV), plain or flavoured
Seasonal veg of choice
1 x tin of chickpeas (or lentils)
feta or other crumbly cheese
chopped fresh herbs
METHOD:
Preheat oven to 200C/350F. Mix dressing ingredients together, adjust for seasoning and pour over veg. Incorporate well and roast in oven for about 30 minutes or until veg are completely cooked (and maybe a bit brown).
Remove the cooked vegetables from the oven and add the chickpeas/lentils and mix well. Top with cheese and herbs, serve.
I've been using ACV regularly and experimenting with it lately - making flavoured vinegar, bitters and other medicinal brews.
Is anyone else incorporating ACV into their cooking and into their medicine cabinet? Comment below how you use ACV in your kitchen......
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