11 March 2013

Winter Salad

I know it might not look like it, but I do eat salads often. They are one of my favourite things, if prepared the right way. I am not talking about green leafy things with nothing on it. I am talking about a properly pimped out salad. With lots of toppings (sounds like I'm talking about a burger!).

It's a bit harder to manage in the winter months with the lack of fresh vegetables around. You definitely have to be a bit more creative. I totally got inspired by a recipe in Jamie Oliver's book Jamie at Home, which has the longest name and an even longer ingredients list. I scaled it down a bit in this version below, but it still packs a lot of flavour as Jamie would put it. Boom!




























To make this winter salad for 2 you'll need:

6 small carrots, cut in half
1 medium beetroot, cut in eights
big handful of green beans
1 big avocado
1 teaspoon cumin seed
1 big garlic clove
salt and pepper
olive oil
red wine vinegar
1/2 lemon
1/2 orange

Preheat the oven to 350 F / C. Prepare a baking tray with parchment paper. Cut and wash the carrots, beetroot and green beans. Steam them for around 10 minutes whichever way you want (beetroot separate so to not have all pink vegetables!).

Then with a pestle and mortar, grin the cumin seeds with sea salt flakes and freshly ground pepper. Add the garlic and grind until it forms a kind of thick paste, add some olive oil and red wine vinegar to your liking to loosen it up a bit. Pour over the steamed carrots and beetroot (leave the steamed green beans in a salad bowl for laters) and arrange them on the baking tray. Put the half lemon and orange, face down, on the baking tray too.


























Put in the oven for 30 minutes, until brown and crispy on the edges.



















Place on top of the green beans in the salad bowl. Cut the avocado and add to the bowl too. Carefully squeeze the juice out of the lemon and the orange with thongs on top of the veggies. Add salt, pepper and a drizzle of olive oil, and some fresh herbs too, if you have any on hand.








Then plate, serve and dig in!




















I had mine with a poached egg on top, and some no-fuss bread, ya know because a salad without bread is not really a salad... right?





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