Cactus Jack: 7 Grilled Vegetables in 7 Days

[Alberta Louise]

Day 1: Strips of red pepper (2 large Bell peppers) marinated in Spanish spices (paprika, chilli powder, chipotle) and paint on the olive oil. Blister for 10-15 minutes, air-fried. Salt and pepper. Serve immediately.

Day 2. 1 large potato, cut finely. Air-fry in a crust of garlic granules firstly then dip the other side in nutritional yeast for the last 5 minutes of grilling. It takes 10-15 minutes. Garnish with cilantro. Salt and pepper to taste.

Day 3. Buttery sweet leek in olive oil. Trim the ends of 2 large leeks (white part only). Use 2 tbsp 'Portuguese' Peri-Peri spice and 1 tsp 'Down South' Cayenne as the rub. Blister for 10 -12 minutes. Cut into 2 cm rounds. Salt and pepper to taste.

Day 4: Sweet Potato and 2 long green fresh chillies: Cut the sweet potatoes finely. Cook until blistered. 10-15 minutes at 250 degrees. Bask in a marinade of tamarind jam or drizzle when it's time to bask. Add extra tamarind at the end if required. The green chillies can be split and stuffed with cooked lentils.

Day 5: 1 big bunch of Broccolini, olive oil and salt char-grilled for 10-15 minutes. Marinate in fresh ginger and fresh garlic.

Day 6: 1 large red Spanish onion, caramelised by air-frying for 15 minutes. Serve with chipotle sauce, salt and a quarter of lemon. 

Day 7: Aubergine air-fried in olive oil with Liquid smoke. Serve with sweet chilli sauce and cilantro. Can char hot honied chillies at the same time with plant-based products such as rice syrup etc.