2 carrots (peeled and topped and tailed into 3 cm slices)
1/2 cauliflower (cut into large florets and then into slices)
1 white of the leek (cut into rounds 3 cm thick)
1/2 broccoli (cut into large florets and then into slices)
1tbsp white miso paste
4 tbsp mayonnaise
1 juice of a lemon
4 tbsp of French mustard
4 tbsp of honey
1 mushroom for garnish (thin slices)
A handful of washed mixed baby leaves (spinach, charred leaves, rocket, lettuce leaves)
Method
Slow roasted broccoli: Cut the broccoli and cauliflower into thick slices to create the steaks and drizzle with soy sauce. Bake in the oven for 8 minutes until cooked.
Grilled leeks: Slice the leeks lengthwise and cook in the grill until charred and wilted.
Roasted carrots in Soya & Miso: Peel the carrots and cut into centimetre slices and coat with the white miso paste. You can do this in a zip lock bag and leave in the fridge for 5 hours to marinate.
After marinating, roast the carrots in the oven, on an oven tray with water (just enough to cover the carrots) for 30- 40 minutes at 165c. The water will evaporate. Cook until soft and roasted.
Mustard and Lemon Dressing: Mix the honey, mustard and lemon juice in a bowl until all mixed together into a dressing.
Miso Mayonnaise: Mix the mayonnaise and the miso paste together with a fork and then add the washed lettuce. Lightly mix in the lettuce to coat all the leaves.
