Page 19 - Fresh Magazine - Winter 2017

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TURNIP
CONVERTER
This warm salad is so
full of avour that you
may well convert your
turnip-hating family
and friends!

Pictured overleaf

Christmas
confetti salad
SERVES 4
Citrus-poached
1 rose garlic clove, bruised
2 star anise turnip with
1 teaspoon cumin seeds Swiss chard
1 teaspoon whole cloves
200ml extra virgin olive oil and baby salad
50ml organic cider vinegar with mother onions
1 teaspoon manuka honey
½ teaspoon salt SERVES 4
½ teaspoon cracked black pepper
1 red onion
½ celeriac, unpeeled
1 lime, juice only 750ml water Bring the water to the boil, then crumble in the stock
200g pre-prepared spiralised carrot 1 vegetable stock cube cube and add the citrus fruit to the pan. Add the turnip
200g pre-prepared shredded Savoy 1 tangerine, cut in half slices and poach for 8 to 10 minutes, until tender.
cabbage 1 lime, cut in half Remove and put on kitchen paper to drain.
1 x 400g tin of chickpeas, drained and 1 small turnip, peeled and Brush a griddle pan with olive oil and set over a medium-
rinsed thinly sliced high heat. Add the salad onions to the hot pan and cook
1 x 100g packet of SuperValu for 6 minutes, turning frequently, until lightly charred.
Baby Salad Onions
Toast the garlic and spices in a dry frying Remove from the pan.
pan set over a low heat for 5 minutes. 200g Swiss or rainbow chard
75g pine nuts Brush the griddle pan with more oil. Prep the Swiss chard
Meanwhile, pour the olive oil, cider 200ml extra virgin olive oil, by shredding the leaves and cutting the stems into 5cm
vinegar, honey, salt and pepper into a plus extra for cooking pieces. Cook the chard leaves and stems on the griddle
medium glass jar and add the toasted 50ml organic cider vinegar for 4 minutes, until wilted.
whole garlic clove and spices. Put the with mother Toast the pine nuts in a dry frying pan set over a low heat
lid on the jar tightly and give it a couple 4 tablespoons SuperValu for 4 minutes, until golden brown.
of shakes to emulsify the liquid. Leave Green Pesto
overnight in the fridge if possible. 1 teaspoon manuka honey Pour the olive oil, cider vinegar, pesto, honey, salt and
½ teaspoon salt pepper into a medium glass jar. Put the lid on the jar
Cut the red onion into very thin half- tightly and give it a couple of shakes to emulsify the
moon slices. Cut the unpeeled celeriac ½ teaspoon cracked black liquid.
into four wedges lengthways. Using a pepper
spiraliser, create celeriac spaghetti. The To serve, pile the warm vegetables onto a serving platter
celeriac can be grated if you don’t have and drizzle on the pesto dressing, then sprinkle over the
a spiraliser. Toss the celeriac in the lime toasted pine nuts.
juice.
To serve, mix the onion with the spiralised
celeriac, carrot and cabbage and the
drained chickpeas in a large bowl. YOUR SIGNATURE DRESSING
Remove the star anise, cloves and garlic The dressings for these salads are made by mixing extra virgin
from the dressing, then pour it over the olive oil, cider vinegar and manuka honey, then various botanicals
salad and serve straight away. are allowed to infuse. Create your own signature salad dressing by
infusing your favourite spices and herbs. For a milder garlic avour
in your salad dressing, don’t chop the garlic. Press down on a garlic
clove with the back of chef’s knife, then drop the bruised clove into
the dressing, leaving it to infuse.

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