TURMERIC MUSHROOM SALAD WITH BEETROOT AND SWEET POTATO
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.
1bunch asparaguswoody bits trimmed and rest chopped
a cup of mixed salad greensto serve
handful of fresh chopped coriander leavesto serve
1small raw beetrootpeeled and grated
Instructions
Pre-heat oven to 180°C. 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.
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.
To make the dressing, place all ingredients in a small jar fitted with a tight lid. Shake to mix well. Set aside.
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.
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.