½ teaspoon sriracha/chili sauce of choice or more to taste
3 tablespoons olive oil
sea salt - to taste
freshly ground black pepper - to taste
for the vegetables and beans
1 small cauliflower head - cut into florets
1 yellow summer squash or zucchini - sliced into bite-sized pieces
1 tablespoon neutral coconut oil
1 small broccoli head - cut into florets
handful green beans - strings removed if present
sea salt - to taste
freshly ground black pepper - to taste
2-3 large kale leaves - stems removed and sliced (optional)
1 large carrot - shaved into ribbons with a vegetable peeler
1 cup cooked beans
large handful fresh dill - minced
large handful parsley - minced
1 cup freekeh or other grain of choice - cooked (optional)
Instructions
to make the marinade
Toast cumin seeds in a small pan until fragrant, for about 1 minute, then grind in a mortar and pestle. Combine all the ingredients in a small bowl and whisk until blended well. Set aside.
to cook the vegetables
Bring well salted water to a boil in a medium soup pot. Prepare an ice or cold water bath for blanched vegetables. Add cauliflower to the boiling water and blanch for 2 minutes. Add zucchini and blanch together with the cauliflower for another minute. Drain and transfer into the cold water bath.
Warm coconut oil in a large saute pan over medium high heat. Add broccoli and green beans, sprinkle with salt and freshly ground black pepper, and saute for 3-4 minutes, until bright green and crisp-tender. Add kale and stir around until wilted.
Add cauliflower, zucchini and carrots, toss to combine. Remove from heat, add beans and herbs. Pour marinade over and toss to coat. Taste for salt and pepper, adjust if needed.
Serve immediately over freekeh/other grain of choice or transfer to a glass container and let sit at room temperature for 30 minutes. Refrigerate until ready to eat. The flavors will develop further with time.