Turnip, Apple & Sweet Potato Salad

Turnip Salad

I’ve been getting some interesting fruits and vegetables through in my weekly Abel & Cole organic fruit and veg box now that the summer season is approaching. I truly believe in eating only what is in season, therefore it has no preservatives and can be totally organic so I’m getting excited now that strawberries, blueberries and rhubarbs are coming in! Turnips came in this week’s box and I thought right, it’s getting too warm to make a soup so I’ll make a salad and here is the end result… You don’t need a spiralizer but it will make life easier with this sort of salad and makes it look much nicer too! They’re really not expensive and can be picked up on Amazon for around £25.

Ingredients

3 turnips
4 carrots
2 sweet potatoes
2 apples (any will do, I just used what arrived in my shopping box)
A good handful of sundried tomatoes, chopped into quarters
A handful of dill, finely chopped
Croutons of choice (you can find gluten free ones)
2 Mozzarella balls, sliced (optional. Omit if you want this salad vegan)
Drizzle of apple cider vinegar
Drizzle of olive oil
Juice of 1 lemon
Himalayan salt & black pepper to taste

Method

Start by peeling the sweet potatoes, dicing them into 5mm pieces, then place on an oven tray, drizzle with olive oil and put in the oven on 180 degrees (gas mark 6) for 20 minutes.

While this is cooking, peel the turnips, carrots and apples, then put each one through the spiralizer and add to a big salad bowl then add your dill.

Add the apple cider vinegar, lemon, olive oil, salt and pepper, mix well, then end by adding the sweet potatoes, croutons and mozzarella (if you add these before the dressing they will go soggy).

Mix well and serve straight away with your choice of crackers and homemade hummus.

Enjoy!

Love,
Lauren

Braised Red Cabbage and Apple

Red cabbage

Sorry, not the best picture, and a quick post because I’m in a rush but I wanted to share this gorgeous, yummy and healthy dish with you so you can use it as a side dish with dinner tonight! Red cabbages are in season and have so many nutrients, give it a go!

Ingredients

Half a red cabbage, cut into smallish pieces, lengthways
1 onion, peeled and chopped
1 apple, peeled and cored
2 tbsp extra virgin olive oil
1 tsp coconut palm sugar (or demerara if you don’t have coconut palm)
4 tbsp red or white wine vinegar, whichever you have available!
Himalayan salt and ground black pepper

Method

Put all your ingredients in a large saucepan, turn the heat on medium and stir it around for a bit until you can feel it’s getting hot, then turn down the heat to low, put on the lid, and let simmer for about an hour, stirring occasionally.

Serve straight away or heat gently in the oven.

Easy!

Love,
Lauren