Recipe and styling by Mari-Louis Guy & Callie Maritz
A salt crust allows you to cook vegetables until tender while locking in the moisture and goodness. Flavour the salt to infuse the vegetables with subtle aromas. We found coffee works really well with beetroot, while cumin was our choice for the rest, but there really is no wrong or right here. Use any herbs from you garden to see what works best for you.
Preparation time: 15 minutes
Cooking time: 45 minutes to 1 hour
Our vegetable choice
1 Romanesco broccoli
1 bunch beetroot
2 sweet potatoes
2 aubergines (brinjals)
2 C (500 ml) flour
2 Tbsp (30 ml) flaky or coarse salt
1–2 Tbsp (15–30 ml) ground coffee, or cumin seeds or herbs
1–1½ C (250–375 ml) water
Preheat the oven to 180 °C. Grease a large baking tray.
Wash all the vegetables and dry thoroughly.
Mix all the crust ingredients together with 1 C (250 ml) water to form a dough. If too dry, add more water until you reach the desired consistency. Roll out pieces of the dough to a thickness of about 1 cm. Wrap each vegetable in a piece of dough and carefully pinch the edges closed to ensure that the crust is properly sealed.
Place the encrusted vegetables onto the prepared baking tray and bake until the crust is hard and brown, about 45 minutes to 1 hour. Allow to cool somewhat before cracking the crusts to remove the vegetables.
Serve with herbs, seasoning and dips that go well with vegetables, for example hummus or crème fraîche.