Recipe-Crunchy salad with sweet potato and parsnip

2013-09-20 17.55.30

I recently purchased a new food processor and am getting into the habit of making a large salad several times a week that l have with my lunch and dinner each day. Sometimes l have it with a grilled fish, use it in an omelette or add it to my children’s sandwiches. The addition of the cooked vegetables adds a sweetness to it that is so delicious.

Ingredients: I am not prescriptive with amounts as you can just use whatever you have in the fridge. Try to balance it out so one ingredient doesn’t dominate.

Sliced carrots

Chickpeas

snowpeas-chopped

herbs-chopped (whatever you have in the garden. I used parsley and mint)

Celery sliced

Radishes with the skin on sliced

Sweet potato-cut into cubes and bake in the oven until soft. You can drizzle some olive oil over the top before cooking.

Parsnip-cut into cubes and bake in the oven until soft. You can drizzle some olive oil over the top before cooking.

Note: I use the dried chickpeas. Soak them over night in salted water. Rinse well. Boil in a pot of water for about 15 minutes. They will be just soft. Let cool. I have had an allergic reaction to the canned ones so l would avoid these. The process of soaking then cooking will make them easier to digest also.

Method:

Let the cooked ingredients cool. Place all ingredients in a large salad bowl.  Cover with cling wrap and cool in the fridge. Use this salad with your meals and top with a healthy salad dressing (see website), and Kapai Puku.

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