It's January.

It's cold, it's dull and it's after all the excitement of the gluttonous festive period. Well I thought I would make a winter salad that challenges these perceptions. Admittedly, this recipe comes after my trip to France and the panic of having developed gout, so its a healthy, feel good salad that allows me to pretend I'm one of those 'clean living' people.

Although salads are supposed to be quick and easy to prepare, you will need to roast some veggies to get more flavour and warmth, which will take some time but rest assured its effortless & hearty. Lactose free people can of course eliminate the cheese and add some cooked chickpeas instead.

 

Serves 4

Ingredients:

  • 2 medium sweet potatoes, scrubbed clean
  • 4 medium beetroots, topped and tailed and scrubbed clean
  • 1 pack of baby kale mixed leafs
  • 2 spring onions
  • 1 avocado
  • 100g feta cheese
  • handful of olives in oil
  • handful of sesame seeds
  • olive oil
  • balsamic glaze
  • salt & pepper

Method:

  1. Preheat the oven to 200ºC and start by wrapping the beetroots individually in pieces of foil and place on a tray in the pre-heated oven. Next, prick the sweet potatoes all over and then rub in olive oil and some seasoning of salt and pepper. Place these on a rack in the pre-heated oven for 40 minutes. They might need a little longer if they are very large veggies.
  2. In the meantime, you can toast the sesame seeds in a dry heavy bottom pan, keeping an eagle eye on them and swirling from time to time to make sure they don't burn. This can happen in a matter of seconds! Place to one side till needed.
  3. Once the sweet potato and beetroot are done, take them out and allow to cool slightly. Peel away the skin of the beetroots under cold running water and slice into quarters. Slice the sweet potato into wedges keeping the skin on (if you dont like the skin, remove this also).
  4. Next, slice the spring onions, avocado and set to one side.
  5. Start assembling the salad by piling the salad leaves and adding the sweet potato, beetroot, avocado, spring onions and olives on top. Crumble the feta (or scatter chickpeas for lactose free) over the serving plate and follow with the toasted sesame seeds (I like to be generous with the sesame seeds). Finally dress the salad with olive oil and balsamic glaze finishing with a seasoning of salt and pepper.  The addition of fresh herbs such as parsley or mint would make a nice touch also.
  6. Eat.