Green salad with pan roast roots

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A winter warm cold salad that is a good combination of fresh leaves and hearty roots.

Serves 6

5/5
Ingregients

2 parsley roots
2 medium parsnips, 3 tbsp olive oi, salt and pepper to taste
200g mix of salad leaves; rocket, lamb’s lettuce (Mֳ¢che), watercress etc.
ֲ½ cup sunflower seeds, lightly roasted

For Dressing

4 tbsp virgin olive oil
Salt and freshly ground black pepper to taste
1 tbsp mustard
4 tbsp fresh lemon juice

Instructions

Peel the root vegetables and slice them to thinn stripes lengthwise.
In a large bowl, mix the oil, salt and pepper and toss the root slices in the seasoned oil.
Heat a non-stick frying pan to medium heat and add the the roots, roast until soft with a golden colour on all sides. Set aside to cool a bit.
whisk all the dressing ingredients to a smooth salad dressing.
Arrange the leaves on a broad salad bowl, drizzel the dressing and toss gently.
Pile the roasted roots over the salad and scatter the sunflower seeds on top.
serve immediately.

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Galit Hahn

Galit Hahn

Certified natural nutritionist

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