Was it worth a massage?

When you think about it, passing pieces of paper around as currency is sort of strange. Just when and how did someone decide it would be better to receive two gold coins as payment rather than that goat he had his eye on for a while? Bartering must have been more fun. Two camels for a day's labour, (or maybe a daughter) would still leave you with enough change to get eggs for a year, (a chicken perhaps)? My friend is determined to bring bartering back. Being of an annoyingly capable 'able to put her hand to anything' type of disposition, she is currently studying massage and is willing to 'trade' for a service or product. What can I provide? An explanation of 20th Century art isms perhaps? Maybe a look through my telescope at a planetary nebula, or, how about a roasted cauliflower, kobacha squash and quinoa salad? Being also a sensible person, she opted for the third. 

She has also recently registered as a holistic nutritionist, (see what I mean), so cooking for her requires seeking out the healthiest ingredients. Sometimes I introduce her to something new, which makes me feel pretty good, as in this Kobacha squash, the brightest orange and silkiest texture when roasted. Combined with cauliflower baked until soft and caramelised at the edges and some butter fried asparagus and chanterelles, it only required a cupful of rainbow quinoa and a dressing of hummus, lime and agave nectar, (my new favourite) to not only taste delicious but provide a powerhouse of stuff that's good for you.

Recipe : Roasted squash, cauliflower & quinoa salad

1/2 cup quinoa

1 cup of water or stock

1 tsp butter

1/2 cauliflower, broken into florets

1 bell pepper, seeded and chopped into chunks

1/2 medium sized Kobacha squash, cut into quarters and seeded

2 beets, chopped into chunks

2 tbsp extra virgin olive oil

2 tsp butter

salt and pepper

1 tsp dried oregano

10 asparagus stalks, chopped into one inch lengths

a handful of mushrooms, torn or cut into chunks

1 tbsp oil

Dressing

2 tbsp hummus

juice of 2 limes

1 tsp agave nectar

2 tsp olive oil

1 clove garlic, chopped finely

salt and pepper

First, prepare the quinoa. Place the grains and water in a saucepan over medium heat and boil gently until the grains are soft and the water evaporated, (about 15 minutes). Stir in the butter and remove from the heat. Set aside.

Heat the oven to 375oF and place the squash, cauliflower, bell pepper and beets into a baking dish. Drizzle with the oil, dot over the butter and season with the salt, pepper and dried oregano. Bake for about 1 hour until the squash is soft and the cauliflower slightly crisp at the edges. Remove everything to a bowl, cutting the flesh away from the squash skin, (be careful, it will be hot).

Heat the 1 tbsp oil in a frying pan over medium heat and fry the asparagus and mushrooms until soft and golden brown in patches. Remove from the pan and mix together with the roasted vegetables and quinoa. 

For the dressing, combine the ingredients together in a small bowl until thoroughly mixed and smooth. Pour over the salad and mix well. Serve chilled or at room temperature.

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Fall salad

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