Winter Vegetable Moju Salad

This salad is inspired by the Moju, a famous Sri Lankan pickle often made with fried Aubergine. As you can imagine, it packs quite a punch and is a great make-ahead-dish and perfect accompaniment for a winter meal.

For the dressing:

  1. Heat the oil in a pan over medium heat. Add the shallots and garlic and keep stirring until they turn light brown, but be careful not to burn them.
  2. Add the curry leaves, mustard and chillies and take the pan off the heat immediately, stirring for a few seconds so nothing burns. 
  3. Stir in the remaining ingredients and allow the dressing to cool completely.
  4. Once cool, taste the dressing and adjust to your liking. Add more vinegar if you prefer it tart or more sugar if you find it too sour. 

For the roasted vegetables:

  1. Mix the coconut oil, turmeric, salt and sugar and rub all over the vegetables.
  2. Roast in an oven preheated to 200°C for 20-30 mins until the vegetables are coloured and crisp from the outside but still tender and fresh inside. Remove and toss in the dressing and allow to cool.
  3. You can reserve some dressing to dress the salad or make up some more. I usually find the dressed vegetables are oily enough to self-dress the fresh ingredients when mixed together to complete the salad.

For the salad:

  1. Toss the fresh ingredients with the roasted vegetables once they come to room temperature or are just slightly warm.
  2. Check seasoning and serve immediately.

 

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Karan Gokani
Hoppers

Recipe Information

Serves
8-10

Ingredients

For the dressing:

  • 10-12 shallots, finely sliced
  • 3 green chillies, slit (seeds removed if you prefer it less spicy)
  • 4 cloves garlic, peeled and bashed
  • 8-10 curry leaves (ideally fresh, or dried)
  • 1 tsp each yellow and black mustard seeds, roughly ground using a mortar and pestle
  • 2 tsp sugar
  • 1 tsp Dijon mustard
  • 2 tbsp Chinese rice vinegar or coconut vinegar
  • 2 tbsp coconut oil
  • 1 tsp salt, more or less to taste

For the roasted vegetables:

  • 4 parsnips, cut into 3-inch batons
  • 2 carrots, cut into 3-inch batons
  • 1 cup Jerusalem Artichokes
  • 2 leeks, trimmed and cut into 3-inch pieces
  • 3 tbsp coconut oil
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 tsp sugar

For the salad:

  • 100g fresh coriander, roughly chopped
  • 50g fresh mint leaves, picked and roughly chopped
  • 2 red onions or 10 shallots, finely sliced
  • 90g fresh coconut chunks, sliced finely (optional)

This salad is inspired by the Moju, a famous Sri Lankan pickle often made with fried Aubergine. As you can imagine, it packs quite a punch and is a great make-ahead-dish and perfect accompaniment for a winter meal.

For the dressing:

  1. Heat the oil in a pan over medium heat. Add the shallots and garlic and keep stirring until they turn light brown, but be careful not to burn them.
  2. Add the curry leaves, mustard and chillies and take the pan off the heat immediately, stirring for a few seconds so nothing burns. 
  3. Stir in the remaining ingredients and allow the dressing to cool completely.
  4. Once cool, taste the dressing and adjust to your liking. Add more vinegar if you prefer it tart or more sugar if you find it too sour. 

For the roasted vegetables:

  1. Mix the coconut oil, turmeric, salt and sugar and rub all over the vegetables.
  2. Roast in an oven preheated to 200°C for 20-30 mins until the vegetables are coloured and crisp from the outside but still tender and fresh inside. Remove and toss in the dressing and allow to cool.
  3. You can reserve some dressing to dress the salad or make up some more. I usually find the dressed vegetables are oily enough to self-dress the fresh ingredients when mixed together to complete the salad.

For the salad:

  1. Toss the fresh ingredients with the roasted vegetables once they come to room temperature or are just slightly warm.
  2. Check seasoning and serve immediately.

 

Browse by tags

Karan Gokani
Hoppers

Recipe Information

Serves
8-10

Ingredients

For the dressing:

  • 10-12 shallots, finely sliced
  • 3 green chillies, slit (seeds removed if you prefer it less spicy)
  • 4 cloves garlic, peeled and bashed
  • 8-10 curry leaves (ideally fresh, or dried)
  • 1 tsp each yellow and black mustard seeds, roughly ground using a mortar and pestle
  • 2 tsp sugar
  • 1 tsp Dijon mustard
  • 2 tbsp Chinese rice vinegar or coconut vinegar
  • 2 tbsp coconut oil
  • 1 tsp salt, more or less to taste

For the roasted vegetables:

  • 4 parsnips, cut into 3-inch batons
  • 2 carrots, cut into 3-inch batons
  • 1 cup Jerusalem Artichokes
  • 2 leeks, trimmed and cut into 3-inch pieces
  • 3 tbsp coconut oil
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 tsp sugar

For the salad:

  • 100g fresh coriander, roughly chopped
  • 50g fresh mint leaves, picked and roughly chopped
  • 2 red onions or 10 shallots, finely sliced
  • 90g fresh coconut chunks, sliced finely (optional)