Cruciferous summer salad

A medley of colours, flavours and a whole lot of food-gene crosstalk.

When I walk through the isles of a shop, I look around and see what ingredients I can combine that will provide that deeper nutritional value. I look for variety and colour, imagining different flavour combinations.

With all the cruciferous vegetables, the healthy fats from the nuts and tahina, the curcumin from the turmeric, this salad is a powerbomb for the detoxification and antioxidant system as well our inflammatory pathways.

Ingredients:

½ large red cabbage
1 cauliflower head
1 packet of brussel sprouts
1 packet of tender broccoli stem
4 golden beetroots
2 big handfuls of mint
4 tabelspoons of mixed roasted seeds
1 tablespoon of turmeric
2 tabelspoons of olive oil
½ teaspoon of honey

Dressing for brussel sprouts and broccoli (make double and only use half)

1 handful of mint
2 tablespoon of apple cider vinegar
1 tablespoon lemon juice
1 teaspoon of honey
2 tablespoons of olive oil
Salt and pepper

 Dressing for the salad

Remainder of original dressing
Another handful of mint
1 tablespoon of water
2 teaspoons of raw tahina
1 teaspoon of lemon juice
Salt and pepper

Method

1 Heat the oven to 180^◦ C
2 Mix the turmeric, the tablespoon of olive oil and ½ teaspoon of honey into a paste. Break the cauliflower into florets, placing them on a roasting tray. Rub the turmeric paste, using your hands, over the cauliflower, coating all the florets. Pop them into the oven for 50 minutes to crisp.
3 Peel the beetroots, cutting them into halves or quarters, depending on their size. Place them on a roasting tray, drizzling them with a little olive oil and salt. Pop them in the oven to roast for 50 minutes.
4 Chop the cabbage into fine strips and place it in a large flat dish for serving.
5 Wash the brussel sprouts and broccoli, cutting the brussel sprouts into half, lengthways.
6 Place the mint, apple cider vinegar, lemon juice, honey, olive oil and salt into a long thin dish. Using a stick blender, blend the ingredients to form a smooth dressing.
7 In a pan, on a medium heat, place the brussel sprouts and broccoli stems and pour over half of the dressing, reserving the other half for later.
8 Sauté and char the vegetables for about 4 minutes and remove them from the heat.
9 Once the broccoli, cauliflower, brussel sprouts and beetroot have cooled down, scatter them onto the bed of cabbage.
10 Sprinkle with toasted seeds

Dressing for the salad

1 Using the second half of the dressing prepared above, add the tahina, extra chopped mint, water, lemon juice and salt.
2 Mix all the ingredients together.
3 Dress the salad just before consumption

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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