Dr Feel Good Salad (The Remix)



Tangible Media


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This is an updated version of my original "Dr Feel Good Salad" – as a tribute to Aretha's song, not the Mötley Crüe one! Vegetarian / Gluten-free, Serves 6-8 5 medium/small beetroot 2 teaspoons runny honey 1 tablespoon olive oil 2 teaspoons balsamic vinegar sea salt and ground black pepper 1 large or 2 medium kūmara, peeled and cut into chunks 4 small carrots, halved lengthways 1 large red onion, peeled and cut into 8 wedges 8 broccolini stems, trimmed ¼ cauliflower, chopped into florets 3 tablespoons olive oil 2 teaspoons cumin seeds 1 x 400-gram tin chickpeas, drained 1 x 400-gram tin lentils, drained ²/ ³ cup cooked quinoa Mixed Herb Pesto Dressing ½ cup extra-virgin olive oil ½ cup walnut halves ¼ cup grated parmesan 1 large clove garlic, crushed 1 cup fresh coriander leaves 1 cup fresh basil leaves ¼ cup roughly chopped parsley To serve 1 cup hummus 3 handfuls watercress, rocket or baby spinach ¼ cup Seedy Nut Mix (see recipe below) Preheat the oven to 190°C. Double line a baking dish with tinfoil and put the beetroot in the middle. Add honey, first measure of oil, vinegar, salt and pepper and draw up the sides to form a parcel. Cook for 50-60 minutes, until tender when pierced. Leave until cool enough to handle, then use a small knife to peel off the skin. Put the remaining vegetables in a single layer in a large roasting pan. Drizzle with the second measure of oil and sprinkle with salt, pepper and cumin seeds. Roast until just tender, about 20 minutes. Stir through lentils, chickpeas and quinoa and leave to cool to room temperature. Mixed Herb Pesto Dressing: Whiz all the ingredients in a food processor until well combined. To serve: Smear the hummus onto a large serving platter, then layer watercress with the vegetables and pulses. Garnish with more watercress and Seedy Nut Mix. Spoon over Mixed Herb Pesto Dressing to serve. (recipe page 82)