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WINTER SALAD WITH TANGY CUCUMBER DRESSING
SERVES 4 FOR THE DRESSING
1 cucumber
50g low-fat(or soya) yoghurt
4 spring onions roughly chopped
1 clove garlic peeled and chopped
4 tsp cider vinegar
1 tsp Dijon mustard
A few drops vegetarian Worcester sauce
2 tsp chopped fresh dill
1 tsp celery seeds (optional) FOR THE SALAD
4 heads of chicory, trimmed and sliced
200g cabbage greens or sprout tops, very finely shredded
400g carrots, peeled and grated
4 medium sized raw beetroot, peeled and grated
400g raw parsnip, peeled and finely grated
4 tbsp mixed lightly toasted sunflower seeds and flaked almonds or pinenuts.
- Place all the dressing ingredients in a food processor/blender and process until smooth. Refrigerate for 1 hour, whisk lightly with a fork before using.
- Mix the sliced chicory and greens together and place on a large serving platter. Mix the parsnip and carrot together and toss with lemon juice to prevent browning.
- Layer the parsnip/carrot mixture and the beetroot on top of the greens , then pour over the dressing and garnish with the seeds and nuts.
THE VEGETABLES CAN BE VARIED-TRY CELERIAC, TURNIP OR KHOLRABI IN PLACE OF ANY OF THE ABOVE VEGETABLES.