Rainbow Veg Recipe
Ingredients:
- 2 large cos lettuces
- 1 large sweet potato
- Small head of broccoli
- Small bag of kale
- Small jar of pickled beetroot
- 1 red onion
- Mixed seeds
- Mixed veg – e.g. peppers, courgette, aubergine, carrot
- Tahini paste
- 1 lemon
Store cupboard:
Vegetable oil, salt, white wine vinegar, sugar, olive oil, maple syrup, garlic puree
Inspired by the nutritional advice of ‘eating the rainbow’, we’re recommended to eat a variety of different coloured fruit and vegetables in our diet, each of which provide different nutrients and benefits. Our tasty, plant-based salad contains a whopping 12 plant points, 10g of fibre and under 400 kcals.
It’s extremely tasty and pretty easy to make too! Just follow the steps below to create your work from home lunch masterpiece…
Serves 4 people
Method:
Roasted Sweet Potato
Keeping the skin on (a lot of the fibre is just under the skin!), wash and dice one large sweet potato, tumble in a glug of vegetable oil and salt and roast at 200C for circa 30 mins until soft (you could also use an air-fryer here to speed things up).
Blanched Broccoli
Cut a small head of broccoli into small florets then blanch in boiling salted water until al dente. Drain and cool.
Blanched Kale
Blanch 2 large handfuls of kale in salted boiling water, then drain and cool.
Pickled Onions
Thinly slice half a large red onion then tip into a bowl with some white wine vinegar (enough to cover) and a large pinch of sugar and leave for at least 30 minutes to pickle. Once suitably pickled, drain.
Roasted Veg
Roughly dice any veg of your choice- we like red and yellow peppers, courgette, aubergine and carrot. Drizzle over vegetable oil and a sprinkle of salt, and roast at 200C for circa 30 mins until soft and lightly charred (an air fryer will also work well here).
Tahini Dressing
In a small bowl stir together 120ml tahini, juice of 1 lemon, 6tbsp water, 1tsp garlic puree and salt to taste. Add a drizzle of agave or maple syrup for sweetness and 1 tbsp olive oil & stir again. If it’s too thick then add some water until you reach the desired consistency.
Now time to assemble your salad. Roughly chop your cos lettuce and take a large handful as your base, then assemble the sweet potato, roasted veg, pickled beetroot (from a jar), broccoli, kale and pickled onions on top. Sprinkle over a handful of mixed seeds, then drizzle with your tahini dressing. Tuck in!