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TURMERIC MUSHROOM SALAD WITH BEETROOT AND SWEET POTATO


  • Author: Sneh
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: Vegetarian

Description

A warming and nourishing salad packed with the prowess of immune boosting mushrooms, turmeric and almonds and packed with blood cleansing beetroot and a bowlful of greens, herbs and nuts.


Ingredients

for the sweet potato

  • 2 small sweet potatoes (500g), peeled and cubed
  • 2 bay leaves
  • 2 tablespoons olive oil/coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli flakes
  • 1/2 cup raw almonds
  • 1/2 teaspoon salt

for the couscous

  • 2 cups (400g) couscous (dry)
  • 2 cups water
  • 2 teaspoons salt
  • 2 tablespoons white vinegar
  • 1 tablespoon extra virgin olive oil/coconut oil

for the dressing

  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey (or 2 tablespoons rice malt syrup)

for the mushrooms

  • 2 tablespoons extra virgin olive oil/coconut oil
  • 1 teaspoon grain mustard
  • 2 garlic cloves, minced
  • 1 1/2 cups (300g) button mushrooms, brushed clean
  • 45 springs of thyme, leaves picked
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1 bunch asparagus, woody bits trimmed and rest chopped

a cup of mixed salad greens, to serve
handful of fresh chopped coriander leaves, to serve
1 small raw beetroot, peeled and grated


Instructions

  1. Pre-heat oven to 180C. Place all ingredients for sweet potato in a large bowl and mix well. Spread on a foil lined baking tray and bake in the oven for approximately 25-30 minutes until roasted but still firm. Remove and set aside. Discard the bay leaves.
  2. To make the couscous, bring water, salt, vinegar and oil to a boil in a medium saucepan. Remove from heat. Pour in the couscous. Cover and rest for 5-8 minutes until water is absorbed. Gently fluff up the couscous with a fork.
  3. To make the dressing, place all ingredients in a small jar fitted with a tight lid. Shake to mix well. Set aside.
  4. To make the mushrooms, heat oil in a large frying pan on medium. Add garlic and mustard. Sauté for a few seconds. Add the mushrooms, thyme, turmeric and salt. Sauté for 15-18 minutes until mushrooms are cooked and starting to turn golden. Add the asparagus. Cook for another minute and remove from heat.
  5. To assemble the salad place two cups of cooked couscous, roasted sweet potato, mushrooms, dressing, salad greens, beetroot and coriander in a large bowl. Toss to mix well. Serve.

Notes

You can make this gluten free by substituting the couscous with quinoa or basmati rice.

Omitting honey and replacing with rice malt syrup as suggested above will make this suitable for vegans.