No Salad on the Shelves?
As we face rations for salad vegetables and advice from our politicians to eat turnips, you might feel frustrated at the extra hurdle to jump in your bid to eat healthily. This blog post is simple. No salad on the shelves? Try this tasty winter vegetable ‘salad’ recipe.
The Importance of Variety
Hardly a consultation goes by here at Integral Nutrition when we are not talking about the importance of variety. Food variety in your day, week, month and year. Our taste buds get bored with the same flavours for positive physiological reasons. We need variety. It brings with it the range of micro-nutrients our bodies need for optimal health.
We need variety
No Salad on the Shelves?
Then try this Tasty Winter Vegetable ‘Salad’ Recipe. It is masterful in achieving variety. This tasty winter vegetable ‘salad’ recipe is adapted from Ottolenghi’s ‘Plenty’. It is simple in the making, but is indeed ‘sassy and show-stealing’ as the book claims. The base of it is the humble turnip. Not swede but the small white balls, with blushed purple tops. This recipe will get your taste buds tingling with its pickle vibe. It is perfect with grilled meat or fish, alongside a curried lentil burger or as part of brunch featuring a strong cheese and some poached eggs.
If you are missing your salad, finding no salad on the shelves, try this tasty winter vegetable ‘salad’ recipe.
Recipe – Spicy Turnips
Ingredients
- 20g dried ancho chilli, deseeded and stalk removed
- ½ tsp Aleppo chilli flakes (or other hot chilli flakes to taste)
- 2 small garlic cloves, roughly chopped
- ½ tsp ground cumin
- 1/8 tsp ground cardamom
- 1 tsp caraway seeds, toasted
- 3 tbsp olive oil
- 1 ½ tsp caster sugar
- 3 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 6 small turnips, unpeeled and stalked removed (about 700g)
- 90g preserved lemon, halved, seeds removed, flesh and skin thinly sliced
- 15g fresh coriander
- Sea salt
Directions
Place the ancho chilli in a small bowl and pour over enough boiling water to cover. Leave to soak for 30 minutes, until soft. Remove the chilli from the water and squeeze over the bowl to remove some of the moisture. Set the water aside and roughly chop the chilli.
Place the ancho chilli into a small bowl of a food processor along with 1 tsp of salt and all the remaining ingredients except the turnips, preserved lemon and coriander. Add 2 tbsp of the reserved chilli water and blitz to form a rough paste. Transfer to a medium serving bowl and set aside.
Bring a pan of water to the boil and add the turnips. Blanch for 3 minutes, drain and refresh under cold water. Pat the turnips dry and cut into 1cm wedges. Add these to the chilli paste, along with the preserved lemons and mix well. Cover and leave to marinate for at least an hour. Sprinkle with the coriander and serve.
If you are looking for delicious ways to keep your diet healthy in the face of no salad on the shelves, try this tasty winter ‘salad’ recipe. If you would like to discuss your own health situation, and how nutrition and lifestyle changes may help, you can book a free call with me. It is worth investing in your health so you can get your life back on track. Call me to find out more.
For simple changes you can make today, check out 3 Simple Nutrition Foundations and Confused about what to eat to feel better.