Sam’s Riverside’s heritage carrots, tenderstem broccoli and winter greens
This colourful vegan dish from Hammersmith's Sam's Riverside restaurant puts vegetables centre stage – and shows that, if you eat seasonally and treat your ingredients well, they can be every bit as delicious as their meatier
Serves Four
Ingredients
2 Orange Carrots2 Purple Carrots2 Yellow Carrots50g Winter Greens40g Tenderstem Broccoli2 Lemon1 Red Chilli60 ml Extra Virgin Olive OilSalt to tastePepper to taste
Method
- Prep all the carrots by slicing them in half lengthwise.
- Trim the stems of the broccoli and separate the individual leaves of the winter greens.
- To make the lemon chilli dressing, brunoise the chilli, zest the lemons, and squeeze the juice out of both lemons. Combine the chilli, lemon zest and lemon juice and add 40ml of extra virgin olive oil to it. Season with salt.
- Season all the prepped vegetables with salt, crushed black pepper and olive oil.
- Chargrill the vegetables until tender but not too soft.
- To serve, plate the carrots, winter greens and broccoli on a platter and drizzle with the lemon chilli dressing
Read more: Alexis Gauthier on how to cook great vegan food at home
