For all of those people who say salads are boring! This winter salad is packed full of flavour and texture from the crunchy purple cabbage to the roasted sweet potato, finished perfectly with a choice of homemade dressings. Serve as a side salad or as a main dish for dinner or lunch
The base ingredients for the salad
2 Medium Sweet Potatoes
1/2 Cup Quinoa Cooked
150g Edamame Beans
Handful Cherry Tomatoes Sliced
1/2 Purple Cabbage Finely Sliced
3-4 Tbsp Toasted Pine Nuts
Fresh Parsley Finely Chopped
Wild Rocket Finely Chopped
Salt and Pepper
Preheat oven to 200°C (390°F). Dice sweet potatoes into roughly 1cm cubes and toss with olive oil, zaatar, chilli, salt and pepper. Feel free to add any other herbs and spices that you want (paprika, garlic and oregano is a nice mix too). Roast for 25-30 minutes or until brown and crispy on the edges.
Once the potatoes have cooled down a little mix all the ingredients together in a large bowl.
Winter Chopped Salad with Grilled Halloumi, Sundried Tomatoes & White Balsamic Dressing (Vegetarian)
White Balsamic Dressing Ingredients
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
Salt & Pepper to taste
Zest of one lime (optional but a nice addition)
1 teaspoon honey (also optional)
Place all ingredients into a jar and mix vigorously.
I throw in some sundried tomatoes and serve the salad with grilled Halloumi cheese.
Winter Chopped Salad with Avocado & Sesame Ginger Dressing (Vegan)
Sesame Ginger Dressing Ingredients
3 tablespoons smooth tahini
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon tamari
1 heaping teaspoon grated ginger
1 teaspoon maple syrup
1 to 3 tablespoons water, more if needed
Whisk together all the above ingredients or use the jar method above. If it is too thick add a little more water.
Serve the salad with some avocado and throw some hemp or sesame seeds on top for texture.