2 glorious warm winter salads

So you thought that we were done with the salads because it’s winter? Think again. These flavour-packed salads are loaded with filling winter veg and we think they’re glorious.

Roots-and-shoots bowl

Ingredients:

  • 200 g baby carrots   
  • 650 g baby beetroot  
  • 2 T olive oil  
  • 4 cloves garlic in the skins  
  • sea salt and freshly ground black pepper, to taste 
  • 1 T balsamic vinegar 
  • 170 g asparagus spears 
  • Pink pickled onions, for serving  
  • 80 g baby spinach 
  • Fried halloumi, for serving

Method:

  1. Preheat the oven to 220°C. Place the carrots and beetroot in two small separate baking trays so the colours don’t run and stain each other. 
  2. Mix the olive oil with the garlic and seasoning and toss with the vegetables. 
  3. Add the balsamic to the beetroot tray. Roast both trays for 20–30 minutes, or until just catching but still slightly crunchy. 
  4. Blanch the asparagus until bright green and just tender. 
  5. Assemble all the ingredients in one dish with the pickled onions and baby spinach. 
  6. Serve with caper dressing* and hot fried halloumi. 

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Evergreen bowl

Ingredients:

  • 100 g Tenderstem broccoli 
  • 150 g fine green beans  
  • 110 g edamame beans  
  • 100 g baby spinach  
  • Fresh lemon, for serving  
  • Fried halloumi, for serving

Method:

  1. Blanch all the vegetables except the spinach until just tender.
  2. Place the veg and spinach on a plate and squeeze over the lemon. 
  3. Serve with caper dressing* and fried halloumi. 

*For the caper dressing, combine:  

  • 2 T capers and brine  
  • ½ lemon, juiced (or 1 T red wine vinegar) 
  • 10 g fresh parsley, finely chopped  
  • 5 g fresh mint, finely chopped  
  • 5 g fresh basil, finely chopped  
  • 3–4 anchovy fillets finely chopped (optional)  
  • ½ clove garlic, finely chopped  
  • Freshly ground black pepper, to taste

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Feeling inspired to make some veg-forward salads for winter?

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