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Well well well, winter is here and that means salads are out of season right?WRONG!!! Salads are even better in winter time I think! As you can add a whole new dimension to the humble salad by adding all sorts of awesome hot and cold ingredients so instead of your plain old Garden Salad, you can have something like this!!
My Beetroot, Spiced Brussel Sprout and Roast Chickpeas Warm Winter Salad, Served on a bed of Baby Spinach Leaves and Balsamic Lentils!
This was a totally random throwing together of ingredients that turned into something AMAZING and MUST be shared with everyone! the flavours just went together perfectly with the contrast of hot and cold, sweet, salty, tangy and just a hint of spice!
Texturally it was perfect, with the cooked vegies beautifully soft but still maintaining that slight crunch as you bit into them, contrasted by the soft melt in your mouth Balasmic Lentils and then the crunchy Roast Chickpeas sprinkled over the top, with Baby Spinach Leaves giving it that fresh crunch all salads must have! Topped off with a squeeze of fresh lemon and a sprinkling of feta and you are set for a flavour adventure you will never forget!
Ingredients:
2 medium sized Beetroots8-10 Brussel Sprouts quartered
1 good handfull of Spinach
1 can Chickpeas
1 can of Lentils
Feta about 50g
1 heaped tsp Cumin
1 heaped tsp Tumeric
1 tblsp Smokey Paprika
1 Lemon
80ml Balsamic Vinegar
1 tblsp Sunflower oil
Olive oil spray
Salt & Pepper to taste!
Method: First thing you need to do is cube the beetroot into about 2cm cubes and place in a baking tray. Sprinkle with salt, spray lightly with olive oil, and place in the oven on 180-200 for about 40-45 mins.
Strain the can of chickpeas and dry slightly with paper towel before placing on a baking tray. Spray with olive oil, sprinkle with salt and throw in the oven above the beetroot as this crisps them up better and prevents the beetroot burning as well.
Once they have both been in the oven for about 30 mins you want to get the brussel sprouts ready. Chop them into quarters and throw them in a frying pan with a tblsp of hot oil and the cumin, tumeric and salt to taste, fry until they have coloured up nicely - usually around 10 mins!
Remove chickpeas and beetroot from oven. Spray chickpeas with more olive oil and coat in the smokey paprika. Place back in the oven on high for 10 more mins.
While waiting for the chickpeas to crisp up strain and wash the lentils and place in a bowl with the Balsamic Vinegar and remove the chickpeas from the oven.
Finally place Spinach on a plate top with Lentils, Brussel sprouts and Beetroot sprinkle Chickpeas and Feta cheese over the top squirt with a drop of Lemon and enjoy!
