Inspiration

Sprout & Co's delicious salad recipe

Whether you’re resolved to eat more sustainably or increase your vegetable intake, this recipe from Sprout & Co – Kildare Village’s newest restaurant arrival – has got you covered.

Serves four

For the salad

  • 8 medium-sized organic beetroots
  • 2 red onions
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 100 g Gubbeen chorizo
  • 200 g bulgar wheat
  • ¼ red cabbage
  • 4 handfuls of seasonal greens

For the garlic croutons

  • A slice of stale bread
  • 2 garlic cloves
  • A dash of olive oil

For the apple balsamic dressing

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp local honey
  • 50 ml cold-pressed apple juice
  • Salt and pepper, to taste

For the pesto

  • A bunch of kale, shredded
  • A bunch of fresh basil
  • 50 g toasted pumpkin seeds
  • 50 g almonds
  • 50 g pistachios
  • 100 ml olive oil, plus extra to taste
  • 2 garlic gloves, minced
  • Juice of 1 lemon
  • A pinch of salt and black pepper

For the balsamic roasted beets

  1. Preheat the oven to 200°C/390°F/Gas 6.
  2. Half the beetroots (leave the skin on if they’re organic) and red onions, then toss in the balsamic vinegar, olive oil, minced garlic, salt and pepper.
  3. Lay the vegetables out on a parchment-lined roasting tin and place in the oven for around 30 to 40 minutes until tender.

For the Gubeen chorizo

  1. Slice the chorizo into small chunks.
  2. Then, in a hot pan, cook quickly for one minute on each side until the edges are caramelised and the flat sides are blackened.
  3. Remove from the heat and set aside.

For the garlic croutons

  1. Dice the stale bread into cubes and mince the garlic cloves.
  2. In a pan, heat a dash of olive oil and gently fry the garlic until golden.
  3. Add the bread cubes. Leave to turn golden brown and soak up the liquid.
  4. Remove from the pan, place on to a sheet of kitchen paper and leave to cool.

For the apple balsamic dressing

  1. Place the oil, vinegar, honey and apple juice into a bowl and whisk.
  2. Season to taste

For the pesto

  1. Place all the ingredients into a food processer and pulse. For a smoother consistency, gradually add more olive oil and continue to pulse.

To assemble and serve

  1. Cook the bulgar wheat according to the instructions on the packet.
  2. Thinly slice the fresh red cabbage and seasonal greens.
  3. Assemble the roasted beets, onions, garlic croutons and chorizo in a bowl with the bulgar wheat, red cabbage and green vegetables. Dress with the apple balsamic dressing and top with pesto.

Did you know?

Packed with vitamins K and A, the versatile pesto in this recipe is entirely vegan. Make extra and store leftovers in the fridge (it’ll keep for three to four days) to be used as a delicious dip or pasta sauce.

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