This is a fantastic accompaniment to any braai (barbeque). It can also be made as a delicious vegetarian meal option.

This dish is made up of a medley of vegetables that offer a great way to get in your fibre and other great nutritional benefits.

Eggplants are high in anthocyanins, which is a type of pigment that has anti-oxidant properties. The eggplant also contains what’s called solasodine rhamnosyl glycosides, which have been found to have anti-cancer properties.

Butternut provides our bodies with fibre, vitamin C, potassium, magnesium, zinc and carotenoids. Beta-carotenoid gets converted to vitamin A in our bodies. Vitamin A acts as an antioxidant, helps fight infection and maintains healthy eyesight.

Quercetin from the fennel and garlic help to dampen any inflammation that occurs in the body, while the sulforaphane from the raw cabbage and spinach help to turn up our detoxification pathways as well as our anti-oxidant pathways.

Topped off with pomegranates and tahina, this dish gets an extra dose of healthy fats and anti-oxidants through and through.

Ingredients
(Serves 6 – 8)

1 packet courgettes (400g)
2 large eggplants
1 butternut (can use pre-cut roundels, 500g)
1 fennel bulb
1 baby red cabbage
100g baby spinach (½ packet)
4 tablespoons olive oil
½ teaspoon honey
1 teaspoon harissa spice
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
¼ grated garlic
3 tabelspoons pomegranate kernels
3 tablespoons tahina (can make your own)
Salt and pepper

Method

1 Wash then cut the courgettes in half, lengthways. Cut the eggplant lengthways into 4, 1 cm thick, pieces. Cut the butternut into roundels.
2 In one small dish, mix 2 tablespoons of olive oil, harissa spice and honey. Mix it together to form a paste and rub half the mixture over the butternut roundels.
3 In another small dish, mix the remaining 2 tabelspoons of olive oil, apple cider vinegar, lemon, garlic, salt and pepper. Place the courgette halves and eggplant into a large bowl and pour half of the marinade over, rubbing it into the vegetables. Rub some of the marinade onto the fennel bulb.
4 Place the vegetables on the outskirts if the braai, avoiding the very hot centre. Every 5-10 minutes brush the butternut with the harissa paste and then the courgettes, eggplant and whole fennel bulb with the lemon-based marinade. Turn the vegetables every so often to get an even grill and to prevent them from getting charred.
5 The eggplant, courgettes and fennel should be ready after 15-20 minutes, while the butternut roundels take a little longer to soften.
6 Remove the vegetables from the grill.
7 Cut the cabbage finely into thin stirps and place it on one half of your serving platter, creating a bed to put the vegetables on. On the other half of the platter, place the baby spinach leaves.
8 Finely slice the fennel bulb.
9 Evenly spread the braaied vegetables on top of the base.
10 Sprinkle the pomegranate kernels over the vegetables and drizzle the tahina over the top.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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