Christmas Salad
Serves 6
Ingredients
4 sweet potato
1 cauliflower head
1 bulb garlic
1 shallot
3 tbsp red wine vinegar
1/2 cup pecans
7 tbsp olive oil
1 tbsp honey
1/4 tsp cinnamon
Handful coriander
2 handfuls large dark green veg like spinach or chard
1 block feta
1 pomegranate
Method
Pre heat oven to 200 degrees C. Chop sweet potato into cubes and chop cauliflower into piece size florets. Place on an oven tray and drizzle with 2 tbsp olive oil. Chop off the bottom of the bulb of garlic and place cloves onto the tray. Place in the oven for 15-20 mins. While the veggies are baking slice the shallots thinly and place in a bowl with 2 tbsp red wine vinegar, toss and set aside. Continue to toss inbetween the rest of the prep. Pour pecans into a pan on a medium heat with 1 tsp olive oil, honey and cinnamon. Fry for around 1 minute using tongs to make sure all pecans are well coated in the honey and cinnamon. Remove from the heat and set aside. Place coriander, remaining vinegar and olive oil into a blender and blitz for a few seconds. Add water if you need to. Set aside. Slice up the green veg ready for when the others have baked and chop the feta into cubes. Remove veggies from the oven and sprinkle on the spinach. Leave there to wilt for a bit. Put all veggies into the bottom of a salad bowl, try and get as much of the green on the bottom as you can. Pour over the coriander dressing and toss slightly. Spoon on the pickled onions, then the feta, nuts and finally the pomegranate seeds.