Summery salads are not only useful for summer but also have their place during winter.
The high nutrient herbs in this salad provide anti-inflammatory benefits and will boost your immune system during the time of year when we are all susceptible to our immune systems being compromised. What is wonderful though, is that this salad is also flavour packed and fresh tasting and brings some well needed brightness to our plate.
Fresh Parsley, Basil, Coriander , Sage and Dill are commonly used and principal to the Mediterranean diet. Parsley is rich in iron and beta-carotene and contains the highest amounts of Vitamin C than any other vegetable or fruit. Rich in flavonoids & essential nutrients like magnesium, calcium and potassium.
Coriander, provides protection against skin inflammation, high cholesterol , anaemia, indigestion and the list goes on.
What is really surprising is that dill also possess incredible health benefits – similar properties to garlic.
This salad is mixed with our favourite root vegetables, beetroot and roasted sweet potato – they themselves provide wonderful health benefits, Finally it is tossed through an olive oil, lemon vinaigrette dressing.
Make a large batch, refrigerate covered and will last 3 or 4 days for a wonderful grab and go meal. Wonderful for those who like to meal prep.
All you need is a window with sunlight and you can grow your own herbs for a continual supply throughout the year.
3 tablespoons fresh dill
3/4 cup parsley
1/4 cup coriander
1/4 cup fresh rocket
1 cup cherry tomatoes, chopped in half
6 baby beetroot or 1 medium beetroot
1 sweet potato
1 red onion
1 baby red cos lettuce
feta for decoration
1 cup uncooked quinoa – tricolour or white.
200g beef strips
1 teaspoon paprika, tumeric
1/4 cup extra virgin olive oil
4-6 tablespoons fresh lemon juice
4-6 tablespoons apple cider vinegar (optional)
1 pinch of salt and pepper
Cook the quinoa as per packet instructions. They are usually boiled in a saucepan under medium heat for approximately 15-20 minutes.
Chop root vegetables into small equal sized pieces. Steam or microwave for 5 minutes, then grill for another five minutes or until there exterior is crispy and golden. The reason the vegetables are steamed first – it is quicker!
Chop all the herbs, lettuce and tomatoes and set aside.
Spray olive oil into your pan and cook the beef strips on high and add the crushed garlic, turmeric and paprika. Set aside.
In a large mixing bowl, add the quinoa, root vegetables, herbs, lettuce and tomatoes and finally the beef strips. Mix your dressing ingredients and pour over the salad.
Gently toss the salad to mix all the ingredients together.
This salad stores well in the fridge in a sealed container. It will be even fresher if you keep the dressing prepared separately in the fridge and mix into the portion of salad being used.