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Vicky K's salad feast

Anytime of the year I enjoy salad especially when it sits on a bed of roasted vegetables,yum! This is best arranged on a platter and layered but as I’ve not long moved house and am in between residences, my platters are all packed away. So I’ve just tossed it all in a bowl. Still Yum!


The Veges

Pumpkin Potato
Sweet potato, gold or purple but cook with skin on....beautiful!
Even Beetroot if you like
Carrots, orange or purple

> Cut all of the above into bite size and season with Screaming Seeds and Himalayan Salt, roast then set aside.

Broccoli florets 
Minced fresh garlic. 

> Lightly pan fried for a few minutes in a splash of olive oil.

The Dressing

At some point whisk up a dressing although I have been told this salad doesn’t need one because of the amazing flavours on its own.
Ratio I/3 Apple Cider Vinegar to 2/3 Olive oil, adjust to your liking
A little good salt, cracked pepper, 1-2 cloves garlic minced, and a little coconut palm sugar
¼ cup mayonnaise, 1 tsp Dijon Mustard, a little good salt & cracked pepper
1 tbsp of Balsamic Vinegar, ½-1 tsp Harissa paste, 1 tbsp Olive Oil

The Salad 

A punnet of Mixed Salad Leaves
Some Baby Spinach Leaves & Rocket if you like.. I do
Punnet of Cherry or Baby Roma Tomatoes
Snow Peas
Red salad onion
Red apple diced and tossed in lemon or lime juice
Fetta cheese or goats fetta
Any nuts of choice or roasted Pine nuts
Some chopped Medjool Dates or raisins
Obviously you can add any salad veges at all that you have on hand and enjoy

> Layer the above beautiful veges and salad ingredients on a platter( veg on bottom) then drizzle over dressing. It’s a meal on its own if you wish or add some beautiful marinated organic chicken as a side..Enjoy!

Of course everything above and so much more is available in store.