Warm Veg Salad

{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }

Contributor: Pimp My Salad

{ INGREDIENTS }

SALAD

800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)

DRESSING

3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt

{ METHOD }

Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.

Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.

Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.

Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

+ Serves 4 +

Brookfarm

Founded in 1999 by Pam and Martin Brook, Brookfarm is today Australia’s leading producer of premium quality Macadamia products. Brookfarm works on the 3 P’s Principal: Passion for quality, Passion for a better environment and Passion for great tasting healthy food. BROWSE OUR RECIPES & ARTICLES SWEETS: BAKING Apple, Polenta & Golden Syrup Pudding { AN EXTRACT FROM BROOKFARM’S MINI COOKBOOK ‘THE CHEF ON OUR FARM’. RECIPE COMPLIMENTS OF CHEF STEVEN SNOW OF FINS RESTAURANT. } Read More »

Crispy Tortillas With Gaujillo Chocolate Sauce

CRISPY TORTILLAS WITH GUAJILLO CHOCOLATE SAUCE { CRUNCHY TORTILLAS WITH A SWEET KICK! } Contributor: Cle-ann Stampolidis { INGREDIENTS } 24 gluten-free corn tortillas 1 tbsp coconut sugar 1/4 cup cream 37g dark chocolate, chopped with a pinch of chilli powder 1 tsp vanilla bean paste pinch of salt flakes fresh pineapple { METHOD } Slice tortillas into desired shape (strips or triangles). Add 2cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and salt in a heatproof bowl over a double boiler (or melt in microwave), stir until chocolate is dissolved. Drizzle chocolate sauce over tortillas and serve with fresh fruit. Prep time: 5 MINUTESCook time: 10 MINUTESTotal time: 15 MINUTES+ 2 + More Recipes in this Category