A Warm Rainbow Salad to cheer the heart, boost immunity and optimise gut health.
This is a warm salad.
It is by no means a set in stone recipe and I used what I had. Feel free to mix it about.
FACT – red onions are rich in quercetin which inhibits virus activity.
1 cauliflower broken in to florets
1 packet of tenderstem sprouting purple broccoli
1 red onion thinly sliced
1 bunch of radishes thinly sliced
3 beetroot boiled, cooled and sliced in to half moons
1 packet of feta cheese crumbled
1 handful of sour cherries
1 handful of flat leaf parsley chopped
1 tin of organic chickpeas (or use quinoa, lentils, freekah)
8 tablespoons of extra virgin olive oil
3 tablespoons of raw cider vinegar
1 to 2 teaspoons of raw honey
1 clove crushed garlic
1 teaspoon of Aleppo chilli flakes
Heat oven to 200C/180C fan/gas 6.
Add the cauliflower florets and broccoli stems to a large roasting tray. Drizzle with 2 tablespoons of olive oil and sprinkle over the Aleppo chilli flakes, salt and freshly ground pepper. Toss. Put in the oven for about 25 minutes, Tossing halfway through the cooking time.
While this is roasting add the red onion to a shallow bowl, add 3 tablespoons of cider vinegar and a pinch of salt. Stir and leave to ‘pickle’ for around 15 minutes.
Warm up your tin of chickpeas then drain.
In your salad serving bowl add the broccoli, cauliflower, chickpeas, beetroot, the sliced red onion leaving the vinegar behind in the bowl, radishes, chopped parsley, sour cherries and crumbled feta.
Make the salad dressing by adding the olive oil to the remaining vinegar, along with one clove of crushed garlic and honey. Whisk and add to the salad tossing well.
It should be warm.