Winter is here and after all the festive indulgence my body was definitely asking for nutritious food again. You probably know that feeling when you’re looking at your pantry and every cell of your body screams: enough! I admit, after all the baking it was time that I come up with some savoury and most and for all healthy dishes again. Even though most of you enjoyed the festive baking and seasonal desserts quite a lot, at some point it’s also time to adjust the lever.
The best thing about winter salads is that they’re often a combination of fresh and crunchy vegetables and lukewarm grains and carbs. During the cold season it’s often difficult to add some color (except the obvious green) to healthy dishes but here we are. Add on: beans are a great source of protein as well. Rounding the whole thing up with my favourite herb adds a little extra flavour to it.
Why you’ll love this recipe?
A hearty balanced base: The combination of quinoa, rice, spinach, peas, and feta provides a perfect mix of grains, greens and protein for a satisfying meal.
Crunchy and nutty: The pumpkin seeds add a delightful crunch and nutty flavour, enhancing the texture of the salad.
Show-stopping hasselback potato: The golden, crispy hasselback potato on top elevates the dish, making it both visually stunning and deliciously indulgent.
Warm meets fresh: This salad strikes the perfect balance between comforting winter flavours and fresh, virant ingredients, making it ideal for the winter season.
Hasselback Winter Salad
Ingredients
Salad
- 2 potatoes large
- 1 tbsp olive oil extra virgin
- 2 sprigs rosemary
- 65 g quinoa
- 65 g rice
- 1½ tsp curcuma
- 2 handful chopped spinach
- ½ cucumber
- 120 g red beans
- 65 g peas
- 100 g feta
- 2 tbsp pumpkin seeds
- 1 tsp Buddha Bowl Spice Mix Mixture of ground ginger, cumin, sea salt, coriander, pepper, cayenne pepper
Dressing
- 4 tbsp olive oil extra virgin
- 1 lemon only the juice
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 180°
- Place the potatoes on a chopping board and slice through the potato. Be careful not to cut all the way through. Put the potatoes on a baking tray and drizzle with olive oil. Add the rosemary in between the slices, then season with sea salt. Bake for around 45-50 minutes.
- Now cook the quinoa and rice in two different pots.
- Rinse the cucumber and cut into small cubes. Rinse the spinach, then finely chop. Put both greens into a large bowl. add the beens, crumbled feta and peas. Mix then add the quinoa. In a separate bowl add the curcuma to the rice, mix well, then add to the salad.
- For the dressing, first chop the rosemary. In a small bowl whip together all the liquids then add the chopped rosemary. Pour over the salad and mix until it’s well coated.
- Dress each bowl with a few tablespoons of salad, then place the hasselback potatoes on top.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
