This salad is really quick and easy and makes a meal out of things that you probably already have in your fridge & pantry - making it the perfect 20 min meal for busy mums!
I've made this salad on our yoga retreats, and countless variations at home - and once you try it - you'll know why.
It's quick & easy.
It looks & tastes amazing.
Even meat eaters will love this healthy vegetarian option.
1) Root Vegetable Roasted ~ choose 1-2 of the following: Pumpkin / Beetroot / Potato / Red Sweet Potato
2) A Vegetarian Protein ~ choose from steamed rice, cooked blue or green lentils, quinoa or pearl cous cous
3) Greens & Garnish ~ choose from handpicked rocket, mesculan or english spinach leaves
4) Optional Creamy Zing ~ choose from crumbled feta, grilled haloumi, ricotta
5) Dressing to taste (see below for options)
how to make:
For those of your that are perfectionists - LET IT GO! I don't have exact quanities - and that's a good way to start to get playful in the kitchen and adjust quantities based on your family, taste-buds and creativity :-)
1. Roast your vegetables in a preheated oven for around 30 mins at 200 degrees celcius
As a guide - for a family of four I would choose 1-2 of the following root vegetables:
1/2 kent pumpkin sliced into crescents
2 large beets
2 large red sweet potatoes
2. While your veges are roasting cook up your grains or pulses. In this recipe I used blue lentils - green or brown also work well. Do not use red lentils or you will have a plate of mush. Alternatively you could use quinoa, rice or cous cous.
3. Whilst veges are roasting and pulses are cooking, wash and prepare your greens (in my version above I used rocket & rainbow sprouts).
4. After that prepare your cheese if needed by crumbling the fetta, slicing & cooking off the haloumi in a shallow pan.
5. Prepare your dressing. For this recipe I like to use a caramelised balsamic dressing. You can pre-purchase this or make your own. Basically it's balsamic dressing with brown sugar, reduced down on a really low heat for about an hour - so if you are making your own it's best to prepare a large amount then store it in a sealed bottle. Alternatively try this fresh Maple Cider Vinaigrette.
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 Tbsp pure maple syrup
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
6. Once your veges & pulses are done, drain & let cook, then assemble salad with greens.
Plate up then dress. That way any leftover greens and vegetables can be kept in the fridge for leftovers and dressed when eating for maximum freshness.