Baked vegetable pan with warm chickpea and arugula salad

Baked vegetable pan with warm chickpeak on arugula salad at the Ayurveda Parkschlösschen Health Blog

Recipe for 4 people

Vegetabele pan:

Herbs (rosemary, lemon thyme, basil, sage).
1 red onions
1 cloves of garlic
2 tomatoes
Olive oil
Salt, pepper
Raw cane sugar
1 tbsp tomato paste
100 ml malt beer
200 ml red grape juice
some vegetable stock
possibly cornflour
1 each courgette, kohlrabi, carrot
3 baby pumpkins
2 spring onions
3 green asparagus

Finely chop the herbs. Cut the onions, garlic and tomatoes into small cubes. Heat the olive oil in a saucepan and fry the chopped ingredients in it until hot, season with salt and pepper. Add a pinch of sugar and let it caramelise. Stir in some of the chopped herbs, add the tomato paste and fry again for a while.

Then deglaze with malt beer and reduce. Then add grape juice and reduce further. Add a dash of vegetable stock and simmer for about 5-10 minutes. Thicken with a little cornflour if necessary, season to taste and put to one side.

Wash the courgette and cut into slices about 1 cm thick. Wash and peel the carrot and kohlrabi and peel off the slices with a peeler (it is best to halve the kohlrabi). Halve or quarter the baby pumpkins, depending on their size. Wash the asparagus and spring onion and cut into about 5-6 equal pieces.

Fry the pumpkin and asparagus in a pan with oil until hot. Layer the slices alternately in a dish along the edge. Mix the asparagus, spring onion, pumpkin, carrot and kohlrabi and place in the centre of the dish. Pour some of the sauce over the vegetables (it should not be completely swimming in the sauce). Then sprinkle the remaining herbs over the vegetables and bake in the oven at 180 °C for 10-15 minutes.

Chickpea and arugula salad:

100 g chickpeas (dried or from a jar)
Olive oil
50 g arugula
Charcoal oil
Lemon oil
Balsamic glaze
Salt, pepper

Soak dried chickpeas in water for about 12 hours before preparing and then cook until soft.

Fry the chickpeas well in a pan with a little olive oil and then put them in a bowl. Add the arugula and season with charcoal oil (small dash), lemon oil, balsamic glaze, salt and pepper.

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Filed under Main Meals, Snacks & Salads

Mr. Seitel has been part of the Ayurveda Parkschlösschen kitchen team since 2020. In 2010, he completed his training as a chef on the Moselle and subsequently worked as Chef de Partie in Austria and Germany, as Chef Tournant on a cruise ship and most recently as Sous Chef and Event Chef. Since 2021, Mr. Seitel has been the deputy chef at the Ayurveda Parkschlösschen.

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