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.


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


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.



Zoodles with Roasted Fennel, Sage & Salmon

Zoodles with Roasted Fennel, Sage & Salmon

I recently bought a spiralizer and have been excited to start playing with it. I would definitely recommend getting one if you want to eat more healthy food… it was super easy to use and this dish was just as satisfying as a regular pasta. Maybe even more so because I felt so good after eating it!

Roasting the fennel gives it a beautiful caramelized liquorice flavour, which pairs so well with the sage, lemon & salmon. If you don’t eat fish you can simply omit that, and you’ll still have a gorgeous, fresh and healthy supper.

Ingredients (serves 2)

1 large bulb of fennel
12 cloves of garlic
juice of 1 lemon
60ml olive oil
a handful of fresh sage
380g zucchini
another 2 tbsp olive oil
200g hot-smoked salmon


Preheat the oven to 200 C.

Use a mandolin to finely slice the fennel. You could just use a sharp knife, but using a mandolin is quicker and easier. Peel the garlic and just use the heel of your chef’s knife to smash them up a bit – you still want biggish pieces. Place the fennel, garlic, lemon, olive oil and sage in an ovenproof dish. Season with himalayan salt and black pepper. Roast for about 30 minutes, until the fennel has caramelized and has a sweet aroma.

Meanwhile, spiralize the zucchini into noodles and flake the salmon. When the fennel comes out the oven, add the zoodles, additional olive oil and salmon. Toss together in the hot dish to warm everything through. Check the seasoning and adjust if necessary with more himalayan salt, black pepper or lemon juice. Serve immediately.

Health & happiness!