Fattoush: Flatbread Salad w. Spiced Roasted Carrots and Chick Peas in Lemon Poppy Seed Vinaigrette
Dress the greens with the chick peas, marinated sun dried tomato, and parsley.
Heat a little oil in a sauté pan. Add the carrots and all their dressing. Toss and allow to heat through and become fragrant. A lid will speed the process.
Toast the flatbreads lightly and cut into approximately 1 1/2" -2" pieces. Either square or triangle ( pie wedge). Any shape you like is fine really. Alternately, cut into pieces and toast them in a little hot olive oil in the pan after the carrots.
Add the hot carrots and bread to the salad. Toss. Season with a little salt and pepper. Serve.
Dal Makhani, Roasted Cauliflower, Kidgeree w. Herbs
Heat the dal makhani ( lentil curry) gently to a simmer.
Heat a little butter in a sauté pan. When hot, add the rice mixture. Toss. Season with a little salt and add more butter if necessary. Allow the rice to get hot and maybe even brown a little on the bottom. Stir and heat through completely. Serve under the dal.
Reheat the pan. Add a little butter. When melted and hot add the cauliflower. Toss and heat through. Sprinkle with a little salt ands serve.