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Warm vegetable salad

Adapted from a recipe from 

Serves 3-4

vegetarian, dairy free, gluten free (check oats)


1 medium sweet potato, peeled, halved, and cut into slices
300g frozen edamame beans (could sub for peas and/or broad beans)
oil for frying
2 medium fennel bulbs, sliced
170g courgettes, sliced
salt & pepper

1 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tsp honey
1 tsp Dijon mustard

Granola topping:
1 egg, beaten
20g porridge oats
1 1/2 tbsp flaked almonds
1 1/2 tbsp pumpkin seeds
1 1/2 tbsp sunflower seeds
1 tsp chia seeds
1 tsp white sesame seeds
2 tsp flax seeds
2 tsp honey
1/2 tsp lemon thyme leaves


  1. Pre-heat the oven to 180C/350F/gas 5.
  2. Put the sliced sweet potato on a baking tray & toss with salt, pepper and oil. Bake for 25 minutes or until golden then set to one side.
  3. Combine all the granola ingredients in an oven-proof dish. Mix well, then spread over the base of the dish. Bake for about 15 minutes and then set to one side.
  4. Heat oil in a large frying pan, and start to saute the fennel. You'll need to stir it every so often. The aim is to get it a little caramelised, but not burnt. Towards the end, add the courgettes and cook for a few more minutes.
  5. Cook the edamame according to the pack instructions, drain and add to the frying pan. Stir to combine and turn off the heat.
  6. Mix the dressing ingredients together.
  7. Put all your vegetables in a large bowl, pour over the dressing and toss.
  8. Serve each portion with a sprinkle of the savoury granola on the top.
Leftover salad keeps well in the fridge; leftover granola keeps well in an airtight container.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Warm vegetable salad in serving dish