Rainbow Superfood Salad Recipe
Ingredients
| 3 medium raw beetroot, unpeeled | ||
| 6 tomatoes, halved lengthways | ||
| Extra virgin olive oil | 8 Tablespoon | |
| Red cabbage | 175 Gram, finely shredded | |
| About 600g butternut squash, peeled and chopped into 3cm dice | ||
| Garlic | 2 Clove (5gm), chopped | |
| Chestnut mushrooms | 200 Gram | |
| Lemon juice | 2 Tablespoon | |
| 1/2 head broccoli, cut into florets | ||
| 250g fresh peas in pods, shelled, or 50g frozen peas | ||
| Quinoa | 3 Tablespoon | |
| Sesame seeds | 3 Tablespoon, toasted | |
| Small handful alfalfa sprouts | ||
| French dressing, to serve | ||
Directions
GETTING READY
1) Preheat the oven to 200C/180C fan/gas .
MAKING
2) In a small roasting tin, keep 2 beetroot nicely sprinkled with salt and about 100ml water, cover with a foil, then place on the top shelf.
3) On a separate baking tray, keep the tomatoes with the cut-side up , sprinkle with salt and drizzle nicely with 2 tablespoon olive oil, then place on the lowest shelf. Cook in the oven for about 1 hour until tender.
4) Grate rest of the raw beetroot and combine with the shredded cabbage. Keep aside.
5) On another baking tray, keep the butternut squash cubes and toss with the oil, salt and pepper. Roast in the oven on the middle shelf for 45 minutes, then stir.
6) Move all the vegetables around in the oven at least once . When all the vegetables are cooked, allow them to cool. However, peel the beetroot when still warm and slice into wedges.
7) In a hot frying pan, add 2 tablespoon oil and saute the garlic and mushrooms. Season well with the salt, pepper and lemon juice.
8) In a small pan of boiling water, blanch the broccoli for 2 minutes alongwith the peas, remove and put under cold running water.
9) Simmer the quinoa in the vegetable cooking water for 15 minutes, and drain well.
10) In a large serving bowl layer the vegetables in a with the quinoa at the bottom, then the shredded cabbage and beetroot mix, followed by the broccoli and peas, beetroot wedges, squash, tomatoes, mushrooms, toasted seeds and alfalfa sprouts.
SERVING
11) Serve immediately with the French dressing.
1) Preheat the oven to 200C/180C fan/gas .
MAKING
2) In a small roasting tin, keep 2 beetroot nicely sprinkled with salt and about 100ml water, cover with a foil, then place on the top shelf.
3) On a separate baking tray, keep the tomatoes with the cut-side up , sprinkle with salt and drizzle nicely with 2 tablespoon olive oil, then place on the lowest shelf. Cook in the oven for about 1 hour until tender.
4) Grate rest of the raw beetroot and combine with the shredded cabbage. Keep aside.
5) On another baking tray, keep the butternut squash cubes and toss with the oil, salt and pepper. Roast in the oven on the middle shelf for 45 minutes, then stir.
6) Move all the vegetables around in the oven at least once . When all the vegetables are cooked, allow them to cool. However, peel the beetroot when still warm and slice into wedges.
7) In a hot frying pan, add 2 tablespoon oil and saute the garlic and mushrooms. Season well with the salt, pepper and lemon juice.
8) In a small pan of boiling water, blanch the broccoli for 2 minutes alongwith the peas, remove and put under cold running water.
9) Simmer the quinoa in the vegetable cooking water for 15 minutes, and drain well.
10) In a large serving bowl layer the vegetables in a with the quinoa at the bottom, then the shredded cabbage and beetroot mix, followed by the broccoli and peas, beetroot wedges, squash, tomatoes, mushrooms, toasted seeds and alfalfa sprouts.
SERVING
11) Serve immediately with the French dressing.
Chef
