Hasselback Winter Salad

 

Winter is here and after all the festive indulgence my body was definitely asking for nutritious food again. You probably know that feeling when you're looking at your pantry and every cell of your body screams: enough! I admit, after all the baking it was time that I come up with some savoury and most and for all healthy dishes again. Even though most of you enjoyed the festive baking and seasonal desserts quite a lot, at some point it's also time to adjust the lever. 

The best thing about winter salads is that they're often a combination of fresh and crunchy vegetables and lukewarm grains and carbs. During the cold season it's often difficult to add some color (except the obvious green) to healthy dishes but here we are. Add on: beans are a great source of protein as well. Rounding the whole thing up with my favourite herb adds a little extra flavour to it.

For two bowls you'll need:

2 large potatoes

1 tbsp olive oil

2 rosemary sprigs

65g quinoa

65g rice

1/2 tsp curcuma

2 handful chopped spinach

1/2 cucumber

120g red beans

65g peas

100g feta

2 tbsp pumpkin seeds

1 tsp buddha bowl spice (or a mixture of ground ginger, cumin, coriander, pepper, cayenne pepper)

sea salt

For the dressing:

4 tbsp olive oil

juice of one lemon

1tbsp apple cider vinegar 

*****

Preheat the oven to 180°

Place the potatoes on a chopping board and slice through the potato. Be careful not to cut all the way through. Put the potatoes on a baking tray and drizzle with olive oil. Add the rosemary in between the slices, then season with sea salt. Bake for around 45-50 minutes.

Now cook the quinoa and rice in two different pots. 

Rinse the cucumber and cut into small cubes. Rinse the spinach, then finely chop. Put both greens into a large bowl. add the beens, crumbled feta and peas. Mix then add the quinoa. In a separate bowl add the curcuma to the rice, mix well, then add to the salad. 

For the dressing, first chop the rosemary. In a small bowl whip together all the liquids then add the chopped rosemary. Pour over the salad and mix until it's well coated. 

Dress each bowl with a few tablespoons of salad, then place the hasselback potatoes on top.

Enjoy!!! 

Are you planning on making this recipe? Or have you already tried it?

Then show me your creations on Instagram: @passionmeetscreativity  I'm looking forward to your comments & suggestions :)