Super Food Salad – avocado, roasted beets, pulses & grains, broccoli, pomegranate, seeds, quark & harissa. The salad is suitable for vegetarians, but if you are vegan, skip the quark.
Roasted beets are fantastic for tossing in salads, quick pickling, or making into fritters. They are a year-round staple in my house – easy to cook and healthy!
Many people believe that they need to take pricey dietary supplements to get all the vitamins and minerals they need. But nutrients work best in your body when you get them the natural way: in the amounts found in foods and balanced with other nutrients. Let’s take as example the super foods – nuts, seeds, berries, green veggies etc. They’re packed with vitamins, minerals, and antioxidants, which minimise the cell damage that may lead to heart disease, cancer, Alzheimer’s, and other diseases. Eating them can help you feel more assured that you’re getting what you need from your diet.
“A salad is not a meal. It is a style.”
Fran Lebowitz
Super Food Salad
Ingredients
- ½ cup Grains and pulses (get a ready mix from any supermarket)
- ¼ cup Beetroot (roasted)
- 2-3 pcs Tenderstem broccoli (roasted)
- ½ Avocado
- 2 tbsp Quark
- 1 tbsp Pomegranate
- 1 tbsp Mixed seeds (your choice)
- 1 tbsp Harissa
- 1 tsp Olive oil (extra virgin)
- 1 pinch Sea/Himalayan salt
Instructions
- Heat the over to 200° C ~ 392° F
- Slice the beets into small peaces, place in a cooking tray, pour over the olive oil and add a pinch of salt.
- Place the tray in the oven and periodically check the beets.
- After 25-30 mins, add the tenderstem broccoli and a pinch of salt. Cook for another 10-15 mins.
- Remove the tray from the oven and let the roasted beets and broccoli cool for 10 mins.
- Place the grains and the pulses in a bowl and mix together. Add the seeds, the pomegranate and the cooled beets.
- Place the mix on a place. Then add ½ avocado and the tender broccoli on the top. Sprinkle some salt.
- Garnish with quark (skip if you are vegan) and harissa and serve.
- Bon appetit!