Japanese Style Veg
Sometimes getting more veg into your diet is just a case of thinking about your food from a different perspective.
This Japanese-inspired meal started with a bowl of chicken broth, quick and easy to heat up and serve. If you live in the city, you could probably easily pick up noodles to make it a bit heartier.
The main course is that old standby: cold roast beef (I like mine really rare, but there’s no reason why you shouldn’t serve it well-done if that’s your preference). Instead of mustard though, serve it sliced thin with a bowl of soy sauce for dipping in. Add in a touch of wasabi (Japanese horseradish) for authenticity, or simply a bit of crushed garlic. I tossed in a few chile seeds for heat.
Then, clockwise and up from the soy sauce, we have avocado with pickled ginger, tinned palm hearts, sliced raw fennel and a spicy italian pickled chile pepper. A variety of flavours and textures and bite, combining into one very healthy meal. And the best thing? As we had the roast beef already from the night before, the entire two-course meal took me 10 minutes to prepare.
My other half only had one gripe: it’s a lot harder to eat avocado with chopsticks than you might think. Next time, I’ll add a few more minutes to the prep time and stab ‘em with toothpicks.
