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Thu, 05 Dec 2019 21:53 GMT

The Cookery Book: Autumn Salad

Lifestyle & Health

Hannah Bardsley - 7Dnews London

Fri, 13 Sep 2019 10:24 GMT

Autumn, warm colours and snuggling up with a hot drink. But what do we do on those days when it is still summery, and we don’t really want a hot meal? But we still want to feel autumnal?

We make an autumn salad. Take advantage of the rich vegetables that are still sprouting and the root vegetables that are coming into the season. This delicious and rich salad is the perfect dish for serving up when you have a company to entertain and feed.

And the great thing about salad is that it is so easy and quick to make. Thrown together at the last minute and all it needs is as follows.

Ingredients

Serves 4

2 cups of curly kale

2 cups of mixed lettuce leaves

200g of chantenay carrots

8 chestnut mushrooms

2 preboiled beetroots

2 red spring onions

½ stick of goat’s cheese

50 grams of pine nuts

3 tbsps of balsamic vinegar

3 tbsps of olive oil

Sea salt

Black Pepper

1 small lime

Method

Give all the vegetable a rinse and a wash underneath a running tap to clean away any dirt or pesticides.

Peel half of the chestnut mushrooms and slice them. Leave half the chestnuts with their skin on top to keep the splashes of colour.


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