WINTER SALAD SERIES
Sauteed organic Silverbeet, Leek and Kale stems in 48 hour Beef Bone Broth, topped with Maple Syrup grilled Carrots, Goats feta and Pepita Seeds. Soft boiled eggs and fresh parsley also go brilliantly with this winter salad.
As we are now in winter we have adapted our diet to match the cooler season. We tend to not eat raw foods, opting for roasted or lightly sautéed vegetables. Lots of dark leafy greens, root vegetables such as pumpkin and sweet potato and an endless supply of bone broth are now staples in our kitchen.
Although this may seem strange to some (sorry vegans) – we absolutely love coming home from a long day at work/uni to a mug of steaming bone broth followed by a nourishing and warming meal. *We’ll be posting many more winter warmer recipes so stay tuned!
Make sure you take the time to give your body the attention it needs during these cooler months – maybe make a stew or have a crack at making your own broth. Your body will most definitely thank you for it.
Raw foods, fruits and juices can go on hold for just a bit, they’ll have their time to shine in summer and spring!
Ingredients: Serves two as a main or three as a side dish
– 2 cups of kale stems
– 2 cups of roughly chopped silverbeet
-1/2 cup of finely sliced leek
– 1-2 carrots sliced (we used pre-roasted carrots that we had on hand in the fridge)
– 1 cup of cooked quinoa
– 2-4 boiled eggs (…depending on hunger status)
– 1/4 cup of goats feta
– 1/3 cup of beef bone broth (48 hours homemade)
– 2 tsp of pepita seeds
– 1 tbsp of apple cider vinegar
– 1 tbsp of extra virgin olive oil
– 1 tbsp of maple syrup
– Himalayan salt
1. Chop all greens (leek, kale and silver beet) and sauté in a wok on high heat with the bone broth. We have a big batch of beef bone broth in the freezer that we keep in the refrigerator to have on hand for cooking and drinking (so nourishing). If you don’t have bone broth, sauté in olive oil or water)
2. Whilst the greens are sautéing away, slice your carrots and drizzle them with the maple syrup (we didn’t use fresh carrots, we already had roasted carrots in the fridge so if your carrots are raw, they’ll need longer under the grill). Place your already roasted or raw carrots under the grill on a high heat. You want them to sizzle so they gain that caramelisation.
3. Place your eggs in a saucepan with a tad of salt to boil.
4. Now that your eggs are boiling, your greens are sautéing and your carrots are sizzling, start by assembling your plate. Layer your cooked quinoa (again we have a big batch of already cooked quinoa in the fridge that we add for quick mid-week lunches) in a shallow bowl. and drizzle with a tsp of olive oil and apple cider vinegar.
5. Your greens should now be ready, with a ladle, scoop the greens and place them nicely onto the bed of quinoa.
6. The carrots should be pretty much done now. Take them from the grill and add to your pile (remember, if the carrots are raw they’ll need longer)
7. We leave our eggs to boil for 5:20 minutes – this is the perfect amount of time for hard boiled eggs. Soft boiled eggs will just require about 4 to 4:30 minutes. When you have the desired consistency for your eggs, place them delicately onto your nourishing plate.
8. Now you’re ready to garnish. Add your goats feta, pepita seeds, pepper, himalayan salt and possibly even some fresh parsley.
9. If you do have homemade bone broth, an extra table spoon onto the eggs would tie the meal nicely
Winter salads are always a lovely option on a cold afternoon. Make a large batch and share with loved ones
M + S xx