Whats on tonights menu? Rainbow Salad!

Whats on tonights menu?

It’s getting colder outside, so its good to have a nice hearty meal! Winter doesn’t mean you should give salads a rest either! You can make lighter salads for summer and use more root vegetables (carrots, pumpkin, potatoes, beetroot) in winter. This is one of my favourite winter salads, which I named rainbow salad because its o so pretty to look at! It is a tasty side dish for most meats. I usually have it with fish or chicken.

How to make...

1. Lightly fry up 1 sweet potato, which has been chopped into 1cm cubes. Add salt and pepper to taste.When the colour starts to change (it will go a deeper orange when cooked) and it starts to go a bit brown, add in 1 chopped red onion and 4 chopped broccolini stalks (broccoli also works well). Cook until onion is transluscent and broccolini is a brighter green. Take off the heat and allow it to cool.
2. Grate up 1 medium sized raw beetroot. Add to the bowl.
3. Chop up 4 cups of leafy greens. I use 2 cups of baby spinach, 1 cup of kale and 1 cup of rocket. Use whatever combination you want, but avoid iceberg lettuce! Add to the bowl.
4. Finely chop up 100-150g of sundried tomatoes. These add a fantastic flavour to the mix.  Add to the bowl.
5. Once cooled, add your sweet potato mix to the bowl, then add some cracked pepper and drizzle extra virgin olive oil. Toss just prior to serving (otherwise the beetroot tends to overtake the colour!)

Serves 4.

Another success which shows that experimentation in the kitchen can take your taste buds on an amazing journey. –Laura x