Afterglow salad of roasted vegetable
Recipe
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15 minutes
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25 minutes
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25 minutes
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2 persons
Use the residual heat of your kamado after cooking to cook vegetables. While you extinguish the Big Green Egg after a cooking session, you roast some vegetables in the residual heat that continues to exist slowly until your EGG is completely extinguished. At Big Green Egg we call this cooking in the afterglow. The flavour of the vegetables becomes very intense. And the vegetables themselves? They form the perfect basis for a meal salad. Ideal as lunch for the next day!
INGREDIENTS
SALAD
- 2 orange carrots
- 2 purple carrots
- 2 tbsp olive oil
- 2 yellow beets
- 1 slice of celeriac, 2 cm thick
- 1 head of little gem
- ½ recipe oriental dressing
- 10 g arugula
- 12 pecan nuts
PREPARATION
- After your cooking session, reduce the temperature of the Big Green Egg to 180°C, with the convEGGtor and the Stainless Steel Grid placed inside.
- Peel the carrots and celeriac. Place the carrots per colour on a large piece of aluminium foil. Sprinkle them with olive oil and sprinkle with salt and pepper. Fold the foils closed.
- Remove the grid and the convEGGtor from the EGG for a moment and place the beets on the glowing charcoal. Replace the convEGGtor and the grid and place the packages with the carrots and celeriac on the grid. Close the lid of the EGG and also close the rEGGulator and the air regulator at the bottom of the base. This will extinguish the charcoal while the vegetables cook in the residual heat. Leave your EGG like this overnight.
PREPARATION
- Remove the packages with the carrots, celeriac and beets from the EGG. Cut the carrots and celeriac into large pieces. Peel the beets and cut them into wedges. Cut the little gem into thin strips.
- Stir the oriental dressing and divide it over 2 well-sealed jars. Divide the vegetables cooked in the afterglow over it. Finish with the little gem, the rocket and the pecan nuts and close the jars.
- Shake the jars well before eating the salad so that the dressing mixes well with the rest of the ingredients.
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