Warm winter salad

Usually salad doesn't cut it when it's cold, but this delicious and healthy combo will have you wanting seconds.

Shopping list (serves 4-6):

  • 2 cloves roasted garlic
  • 8 brussel sprouts
  • 5 small baby beetroot (boiled & peeled)
  • 2 red capsicums, halved & deseeded
  • Handful of baby spinach
  • 150gms black quinoa, (soaked, cooked and refreshed)
  • 2 parsnip
  • 250ml pomegranate juice
  • 1 stick fresh ginger
  • 2 egg yolks
  • 3 ruby grapefruit (peeled & segmented)
  • 150ml olive oil
  • 1 teaspoon crushed Szechwan pepper
  • Sea salt & cracked black pepper

  • Step 1

    In a pot bring the pomegranate juice, ½ the grapefruit segments and crushed Szechwan pepper to the boil then add the quinoa, and cook till the grain has softened. Season then spread onto a tray and let cool.

  • Step 2

    Roast the first four items in a baking tray with generous amounts of olive oil, sea salt, black pepper and red wine vinegar on 185C for until they have just softened.

  • Step 3

    In a bowl using a stick blender, puree the 2 egg yolks with the segmented grapefruit and fresh ginger for 2 minutes, then slowly add the olive oil until it has just emulsified.

  • Step 4

    Season with salt & pepper, then add the chopped fresh thyme & parsley.

  • Step 5

    Toss gently in a large bowl all the roasted items with the baby spinach and sprinkle through the quinoa.

  • Step 6

    Serve warm as a salad at your next BBQ or family gathering.