Inspiration
Sprout & Co's delicious salad recipe
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 cloves, minced
- Juice of 1 lemon
- A pinch of salt and black pepper
For the balsamic roasted beets
- Preheat the oven to 200°C/390°F/Gas 6.
- Halve 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.
- 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
- Slice the chorizo into small chunks.
- Then, in a hot pan, cook quickly for one minute on each side until the edges are caramelised and the flat sides are blackened.
- Remove from the heat and set aside.
For the garlic croutons
- Dice the stale bread into cubes and mince the garlic cloves.
- In a pan, heat a dash of olive oil and gently fry the garlic until golden.
- Add the bread cubes. Leave to turn golden brown and soak up the liquid.
- Remove from the pan, place on to a sheet of kitchen paper and leave to cool.
For the apple balsamic dressing
- Place the oil, vinegar, honey and apple juice into a bowl and whisk.
- Season to taste
For the pesto
- 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
- Cook the bulgar wheat according to the instructions on the packet.
- Thinly slice the fresh red cabbage and seasonal greens.
- 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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