'Brassically' delicious

Auckland’s Heritage Hotel has a special vegan menu commencing 1 November. This recipe is based on one from Gerrard O’Keefe, exec chef of the hotel’s vegan-certified Hectors restaurant.

Dressing

1 piece	Palm sugar, (3cm)
¼ cup	Soy sauce
1 clove	Garlic, crushed
4 tsp	Sesame oil
1 tsp	Finely grated root ginger
2 tsp	Diced chilli
¼ cup	Coriander leaves
1 serving	Lime juice, to taste

Vegetables

250 g	Purple cauliflowers (Main)
160 g	Green cauliflowers (Main)
2	Courgettes
2 cloves	Garlic, thinly sliced
3 Tbsp	Hemp oil
1 cup	Edamame beans, cooked
1 ½ cups	Baby spinach leaves
3 Tbsp	Nuts and seeds, mixed almonds, sunflower and pumpkin seeds
½ cup	Mung beans
2 tsp	Fried shallots
2 tsp	Fried garlic

Directions

1. To make the dressing smash the palm sugar and mix with the soy sauce, sesame oil, garlic, ginger, chilli, coriander and lime juice.
2. Cut the purple and green caulis into florets. Blanch quickly then refresh in icy water to retain the colours.
3. Very thinly slice the courgettes lengthwise. Blanch quickly. Refresh in icy water. Roll each slice into a coil
4. Place the hemp oil in a hot pan and add the thinly sliced garlic and the florets and toss. Add the edamame beans and heat through.
5. Place the spinach, toasted seeds and the mung beans in a large bowl. Add the cauli mixture and toss. Add the crispy garlic and shallots with a splash of the dressing.
6. To serve, make a ring with the larger cauliflower pieces and fill the centre of the dish with the salad. Place courgette coils in between the larger pieces on the outside so they can be seen. Drizzle with more dressing.

See more of Jan's vegan recipes

• Eat your colours pad thai
• Great grape and walnut salad