Rainbow Salad

rainbow Salad.jpg

Happy New Year 🙂

I have a love-hate relationship with the festive season. I love the socializing, partying and general laid-backness of the silly season, but I hate the lack of routine and the overindulgence. Now that it’s January, I’m on a mission to get back into the healthy swing of things.  I have been transitioning into a plant-based lifestyle for quite some time now and I’ve never felt better (i’ve lost 12 kgs in 5 months). Why don’t you try Veganuary? It’s not as hard as you think it is 😉

This salad is packed with different cooking techniques and amazing flavors. If you haven’t tried griddled Romaine lettuce, you’re in for a treat.


INGREDIENTS

100g Romaine Lettuce, cut in half, lengthways
1 corn on the cob
150g green beans, topped and tailed
150g chef style carrots, sliced
100g baby tomatoes
1 red pepper, cut lengthways
1/2 a punnet of baby marrows, sliced lengthways
Half a packet of mixed greens (rocket, watercress & baby spinach)
Turmeric & Coconut Cream Dressing, (or any healthy dressing you desire)
Sea salt
Black pepper
Sesame oil/coconut oil
Chili flakes

For the roast potatoes: 

1 medium potato per person
3 tbsp neutral coconut oil
1 tsp smoked paprika
1 tsp garlic flakes
Sea salt & black pepper


METHOD
Serves 2 
Preparation 30 minutes 
Cooking time 30 minutes 


Preheat the oven to 200°C.

For the roast potatoes: 

Wash and poke holes in the potatoes and par-cook them in the microwave for 12 minutes – this speeds up the process. Once par-cooked cut them in half. Then season an oven tray with the coconut oil, smoked paprika, sea salt, black pepper and garlic flakes. Place the potatoes cut side down on top of the seasoning and roast until the salad is assembled.

To make the salad: 

Chop and slice all your vegetables before you start cooking any of the veggies.

Fill a medium-sized bowl with boiling water and place the corn in the bowl, par-cook the corn in the microwave for 10 minutes. Then place it in the oven with the potatoes.

Place a griddle pan on high heat. Dress the sliced baby marrows with 1/2 tbsp of sesame oil, sea salt, pepper and chili flakes. Once the griddle pan is piping hot, griddle the marrows until slightly charred – about 2 minutes on each side. Set aside.

Keep the griddle pan on high heat. Then place the green beans on the pan and char for about 3 minutes, tossing occasionally. Take off the heat and chop into quarters.  Finally, you can add the cut Romaine lettuce and char for 3 minutes. 

Cut the corn off the cob once nicely roasted.

Now it’s time to assemble. I like separating all my ingredients in the bowl. You might think it’s weird to add a roasted potato to a salad but the warm fluffiness goes super well with the fresh ingredients. Dress with your preferred salad dressing.

Don’t forget to eat the rainbow, the more colours the better ❤

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