Recipe provided Chrissy Newall – Owner, Personal Trainer and Group Fitness Instructor at Bay City Gym
Here’s a recipe taken from inspiration of Nadia Lim’s cookbooks. I love flicking through one of the many books of hers that I have and adjusting recipes for what I have in the fridge. Adjust the amount of each ingredient for the amount of people you are cooking for. Here’s what I had in the fridge but you could include asparagus or roasted carrots, fresh capsicum just for some ideas. Nuts and seeds are great use as a sprinkle too.
Ingredients
3 or 4 handfulls of Rocket leaves
1 Beetroot
1 Kumara
1 or half bag of green beans
Parmesan cheese for garnishing
Honey Mustard Dressing
2 teaspoons wholegrain mustard
2 teaspoons liquid honey
2 tablespoons extra virgin olive oil
1 tablespoon reserved red wine vinegar
Method
Wash beetroot and peel kumara. Cut into 2cm pieces and roast in the oven at 200 degrees for 15-20 mins, turning every 5 mins so you can keep an eye on them and not overcook.
Bring a pot of water to boil and blanch green beans to your tasting. 1-2 mins max to keep them crisp.
Mix dressing in a jar with a lid.
Arrange rocket on a flat serving plate. Add roasted veges and shave parmesan over the top. You can use a peeler for this.
Just before serving pour the dressing over the salad.