Tuesday, 4 April 2017

Roasted Veg and Chilli Sauerkraut Salad

Serves: 2
Ready in: 45 minutes


This is a perfect early spring salad. It's for when you're at a point where you can see that the Sun definitely exists and that the sky is definitely blue, but its still cold enough that your toes are the same colour as your newly discovered sky and your long-johns are still just an extension of your body. You have the freshness of the leaves, peppers and tomatoes mixed with the warmth of the courgette and aubergine. Also, sauerkraut. Just because.

Ingredients


Ingredients
  • 1 aubergine
  • 1 courgette
  • 1 red onion
  • 1 cup mushrooms
  • 2 cloves garlic
  • 1 tbsp oil
  • 2 cups salad leaves (I just used a bag mix)
  • 1 cup chopped cherry tomatoes
  • 1 half red pepper
  • 1 half yellow pepper
  • 1 cup sauerkraut
  • 1 minced chilli

Method

  1. Chop the aubergine, courgette, mushrooms and onions and roast with the garlic and oil for about 25 minutes, turning once. Use a small roasting dish for this as you don't want to give the juices much chance to cook off.
  2. Mix the sauerkraut and chilli together.
  3. Assemble the cold salad ingredients onto the plates.
  4. Put the roasted vegetables on top and the pour on the liquid from the roasting dish.
  5. Put the sauerkraut over the top of the salad.

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