Warm Red Veg, Apple, Tahini & Pistachio Salad
This is an eastern inspired salad packed with deep earthy and sweet flavours, salted pistachios and tahini sauce.
Excellent source of vitamins, protein and fibre.
Rich in cell protecting anti-oxidants and iron.
A great lunch or main meal.
Serves 2
Takes 60 minutes
Ingredients
- 3 beetroot bulbs cut into wedges (skin left on)
- 2 medium aubergine sliced lengthways
- 1 large gala apple or equivalent cut into wedges
- 2tbs dried cranberries
- 25g pine nuts
- 25g pistachio nuts
- lug oliveoil
- lug extra virgin olive oil
- 1bs sesame seeds
- 2tbs tahini paste
- ¼ squeezed lemon
- 1 crushed garlic cloves
- sea salt & black pepper
Method
Pre heat the oven to 200°C or 390 °F.
Wash the beetroot skin thoroughly with water, dry off, cut into wedges and place onto a baking tray.
Add olive oil to coat the beetroot.
Place the baking tray into the oven for approx. 30 minutes, turn the wedges occasionally.
Add the apple wedges and the dried cranberries to the baking tray, cook for approx. 10 minutes
In the meantime; place olive oil onto the griddle pan until hot, lay the slices of aubergine on to the griddle. Cook until golden and charred on both sides and sit to one side.
Make the dressing; crush the sesame seed in a pestle and mortar, add the extra virgin olive oil, tahini, lemon juice, crushed garlic, sea salt and stir well, sit to one side.
Mix the pine nuts and pistachio nuts together with sea salt.
Toast the nut mix in a dry frying pan on the hob, sit to one side.
Remove the cooked beetroot and apple from the oven.
Allow to rest for 5 minutes.
To Serve
Place slices of aubergine onto a plate.
Add the raosted beetroot, apple and cranberries.
Drizzle with the tahini dressing.
Sprinkle with the toasted nut mix.
Season with sea salt & black pepper to your taste.
Tips
I use black tahini paste for this dish to give that rich dark colour.
For a healthy packed lunch, I tend to make double the quantity. Take it out of the fridge to allow to be room temperature when ready to eat.
Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.