Connie  |  Aug 23, 2019

This very colorful and hearty vegetarian salad will satisfy you on so many levels. It delivers a multitude of textures, earthy flavors and a good mix of micro-and macronutrients needed to support a healthy and active lifestyle. And the best, it’s also very simple to make.

I adapted from one of favourite chefs, Ottolenghi, and served at my catered Healthy Power Lunch for my friends at On Running.


Ingredients: Recipe (for 2 as a main course)

80g cooked whole organic pearl barley or Freekeh (green wheat) or whole grain rice

200g carrots, washed and cut about 1cm thick (at an angle)

200 g parsnips, washed and cut about 1 cm thick (at an angle)

150g beetroot cooked, cut into 1 cm slices

1/2 handful of basil leaves roughly chopped,

1 Tbsp fresh oregano leaves (from about 3 stems)

1 small garlic clove, crushed.

1 tbsp condiment bianco or balsamic vinegar

Olive oil, salt, pepper

Roasted nuts or seeds to sprinkle over (e.g. roughly chopped walnuts, cashews, pine nuts, etc.)

3 Tbsp of Tahini mixed with 6 Tbsp Full Fat yoghurt (or plant based version e.g. Alpro), seasoned with some salt.

Optional Addition: Diced Goat Cheese




1. Cook the grains (they should be tender but still have a bite), drain, add a Tbsp. of cold pressed olive oil and season with salt. Mix and let cool off.

2. Roast Carrots and parsnips: Preheat the oven to 200°C (fan 180 °C). Toss the veggies with a Tbsp. of olive and 1 Tbsp. of  vinegar and salt and pepper. Spread in one layer on on the oven tray (use baking paper). Roast for about 25 mins until they are done (they should still have a bite).

3. Mix the warm carrots and parsnips with the beetroot, herbs, 1 Tbsp. olive oil and garlic.

4. Serve with a dollop of the Tahini-Yoghurt mix OR some diced goat cheese and sprinkle with the crunchy roasted nuts or seeds


En Guete!


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