SOMETHING FOR NOTHING : Warm Autumnal Rainbow Salad

You Will Need : (Serves 5)



Any or all of the following Vegetables for roasting;


1 small butternut squash

5 red onions

Mixed baby peppers

10 small tomatoes


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Any or all of the following vegetables for steaming;


1 small cauliflower

(I used an amazing green Romanesco variety)

10 baby sweetcorn

1 small packet sugarsnap peas


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Any or all of the following raw vegetables;


1 carrot cut into julienne strips

1 courgette cut into ribbons

5 sliced radishes

3 sliced Spring onions

Juice of 1 lime

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To serve:


1 bag rocket leaves

5 red cabbage leaves

1/4 bag mixed leaf salad

2 small cooked beetroot, diced

2 tablespoons 0% Greek yoghurt

1 tablespoon rice wine vinegar

1 teaspoon beetroot juice

(from the cooked beetroot packaging)


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Halve the onions and tomatoes, dice the butternut squash and leave the baby peppers whole.( Cut off stalks and deseed). Mist with Frylight oil and roast for approx. 40 minutes at 200C/400F/Gas6.

Leave to cool slightly before serving.


10 minutes before you wish to serve the salad, cut the cauliflower into small florets. Pop in a steamer or pan with a little water with the sugar snap peas and baby corn.

Steam for 4-5 minutes then run under plenty of cold water so that the vegetables keep their vibrant colours. I like to serve the steamed vegetables slightly warm.


Combine all the raw salad vegetables in a bowl and toss in the lime juice.


 Add the warm, blanched vegetables to the lime-drenched raw salad ingredients.


To serve, scatter rocket leaves over a large platter.


Arrange the raw red cabbage leaves in a circle. These will act as little 'dishes' to house some of the vegetables.


Start building the rainbow effect by filling the red cabbage leaves with the warm roasted vegetables. Heap most of the the blanched and raw vegetables into the centre.


Pick out a few of the sugar snap peas, cauliflower, carrot and radish and add them to the roasted vegetables to build the spectrum of colours in the cabbage leaves. Add the diced beetroot at this stage.


Mix the yoghurt, vinegar and beetroot juice to make a pink dressing.


Drizzle the dressing over the salad from a teaspoon, completing your edible work of art.

Pick some specimen leaves from the bag of salad to scatter and add to the finished effect.


This makes a real show-stopping starter or a fabulous accompaniment to some grilled salmon, chicken kebabs or a chargrilled steak.


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