I’ve just got a quick recipe for you today, and by request, too! You may have seen me post this beautiful salad for one of my lunches last week, and as with most of the meals I eat, I put it together in the spur of the moment with the food that I had available and a craving on my mind. That craving was satay, and the inspiration came from a gorgeously green stir fry I had a few years ago at a place called Vegie Bar in Fitzroy (Melbourne).
The salad comprises of whatever vegies I had on hand, chopped nice and small for gobble-ability, and the drained and thoroughly rinsed chickpeas from half a tin I’d opened the night before. But I’ll give you a list anyway 🙂
The great thing about this recipe is the crunch of the raw broccoli and cabbage that gives you lots of sulphur compounds for your liver, mixed with the lycopene brought out by roasting the tomatoes, makes this a lovely anti-cancer type dish, full to the brim with antioxidants.
Keep in mind, I’m rather ad hoc about how I cook, but I’ll describe my method as well as I can.
1 carrot, chopped into sticks
Cherry tomatoes (about a handful)
1tb Australian Extra Virgin Olive Oil
Pinch sea salt
Generous handful of baby spinach, roughly chopped
About the same amount of red cabbage, finely sliced
4-6 florets broccoli, roughly chopped into 2cm chunks
1/2 tin drained and thoroughly rinsed chickpeas
Nice big fork full of sauerkraut
1 spring onion, sliced
1 heaped tb natural peanut butter
1 heaped tsp natural red curry paste (I use Valcom brand because the only additive in there is citric acid (303))
1 tb extra virgin olive oil
Put your oven onto THE HIGHEST HEAT that you can (trust me).
Line a tray with baking paper.
In a bowl, thoroughly coat your carrot sticks and cherry tomatoes in olive oil and salt. Spread evenly onto oven tray in one layer. Place into the oven (10-15mins, just keep an eye on it)
To make the dressing, using the same bowl you just used for the carrots, add your dressing ingredients and mix until combined)
While you wait for your roasted veg, prepare the rest of your vegies. Assemble onto a dinner plate layer by layer, (including your roasted veg) with the sauerkraut on the very top, then drizzle with your dressing.
Voila! Speedy, peanutty, delicious, vegan, colourful and super healthy! Perfect meal, right?!