Hasselback Winter Salad
It's wholesome, flavourful and a true centrepiece for a winter table!
Ingredients
Salad
- 2 potatoes large
- 1 tbsp olive oil extra virgin
- 2 sprigs rosemary
- 65 g quinoa
- 65 g rice
- 1½ tsp curcuma
- 2 handful chopped spinach
- ½ cucumber
- 120 g red beans
- 65 g peas
- 100 g feta
- 2 tbsp pumpkin seeds
- 1 tsp Buddha Bowl Spice Mix Mixture of ground ginger, cumin, sea salt, coriander, pepper, cayenne pepper
Dressing
- 4 tbsp olive oil extra virgin
- 1 lemon only the juice
- 1 tbsp apple cider vinegar
Instructions
- 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!!!