Warm vegetable salad
Adapted from a recipe from vegetarianrecipesmag.com
Serves 3-4
vegetarian, dairy free, gluten free (check oats)
Ingredients
Salad:
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
Dressing:
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
Directions
- Pre-heat the oven to 180C/350F/gas 5.
- 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.
- 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.
- 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.
- Cook the edamame according to the pack instructions, drain and add to the frying pan. Stir to combine and turn off the heat.
- Mix the dressing ingredients together.
- Put all your vegetables in a large bowl, pour over the dressing and toss.
- 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 :)