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Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate

Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate

~VEGAN, NUT FREE  & GLUTEN FREE

For me there is nothing more delightful to see and savour on the table than a well thought out salad. A delicious substantial salad that is not an afterthought and can stand up on its own as a complete meal (which is handy for those of you are catering for vegan and vegetarians). This recipe is more about the how to rather than a step by step recipe.

When I have to cater for a crowd, I like to have a ‘base’ salad that is vegan, nut and dairy free, but I will serve on a separate plate the dairy or nut ingredients for those of you who like to have the jazzed up version.

So the base of this salad is three roasted vegetables: brocolli, cauliflower, pumpkin (you can use sweet potato instead but I think pumpkin fits better here)

To make this salad substantial, I choose chilled cooked and sprouted quinoa

For dairy side-ons, I like marinated (soft style) goat fetta, to be served separately.

I always like different textures in my salad, so for crunch, I add activated and roasted (or dehydrated if you prefer) walnuts and fresh pomegranate seeds but you can choose other nuts if you prefer.

Enjoy…

Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Ingredients
Roasted VEGETABLES
TAHINI Dressing
TOPPINGS
Servings: ppl
Instructions
Roasted vegetables
  1. Preheat your oven to 180C
  2. In a large bowl, coat the cubed/sliced vegetables with generous drizzle of olive oil, salt and black pepper or spices as listed in the ingredients, to taste. Roast at 180C for 15-20 minutes until the vegetables started to caramelise and soft to touch but not mushy (this depend on the type of vegetables and the size of each piece) Cool to room temperature and chill in fridge if preparing ahead of serving, these roastes vegetables can be pre-perepared up to 2-3 days ahead.
Tahini Dressing
  1. Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender or an electric blender
HOW TO SERVE
  1. Use the largest flat serving plate you have, mine is 50cm in diameter. arrange the roasted veggies in concentric layers sprinkle the cooked quinoa and fresh pomegranate seeds drizzle with blobs of tahini dressing sprinkle the za'atar and serve with broken up goat cheese feta and walnuts or serve these separately Enjoy ...xxx
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Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta

Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta

Note: can be vegan without the feta cheese

For me there is nothing more delightful to see and savour on the table than a well thought out salad. A delicious substantial salad that is not an afterthought and can stand up on its own as a complete meal (which is handy for those of you are catering for vegan and vegetarians). This recipe is more about the how to rather than a step by step recipe.

When I have to cater for a crowd, I like to have a ‘base’ salad that is vegan, nut and dairy free, and I will serve on a separate plate the dairy or nut ingredients for those of you who like to have the jazzed up version. I also serve one to three alternative dressings on the side so everyone can choose and add his/her own. Trust me, this way I always manage to please everyone.

So the base of this salad is salad greens such as rockets, radicchio and few sprigs of herbs such as basil, parsley, dill, and fennel fronds. To make this salad substantial, I choose chilled cooked and sprouted de Puy Lentils (you can choose chickpeas or other lentils) and roasted beetroot (cubed).

For dairy side-ons, I like marinated (soft style) goat fetta or bufallo mozzarella, but remember once you add this to the main salad the dark red beetroot colour will bleed into the white colour of the cheese.

I always like different textures in my salad, so for crunch, I add activated and roasted (or dehydrated if you prefer) walnuts and pomegranate seeds but you can choose other nuts if you prefer.

Below are the two salad dressing recipes, one vegan and one dairy.

Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8 20
Cook Time
20
Servings Prep Time
8 20
Cook Time
20
Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8 20
Cook Time
20
Servings Prep Time
8 20
Cook Time
20
Ingredients
Roasted Beetroot
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
Yoghurt Fetta Salad Dressing
Servings:
Instructions
Roasted Beetroots
  1. Preheat your oven to 180C
  2. In a large bowl, coat the cubed beetroots with olive oil, salt and black pepper, taste to suit your palate. Roast at 180C for 15-20 minutes until the beetroot cubes started to caramelise. Cool to room temperature and chill in fridge if preparing ahead of serving.
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
  1. Place all ingredients in a glass jar and shake vigorously before use
Yoghurt Fetta Salad Dressing
  1. Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender
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