Organic Food Delivery

 

Warm Moroccan salad

Method


Roughly chop the vegetables. Place in a large roasting tin. Pour over saffron mixture, cover tightly with foil and place in the oven (180°C) for 20 minutes. Remove foil and add the oil, spices, honey, lemon juice and zest. Stir and return to the oven, uncovered, for a further 30 minutes or until the vegetables turn golden around the edges. Season with salt, pepper, lemon and honey. Leave to cool slightly before laying the vegetables on a large plate of winter salad leaves. Garnish with a drizzle of pomegranate molasses, warm harissa, flaked almonds and chopped parsley.

Ingredients

  • 300g celeriac, peeled
  • 3 medium carrots, peeled
  • 400g cauliflower
  • 1 parsnip, peeled
  • 1 leek
  • 2tbsp olive oil
  • 3 cloves garlic, finely chopped
  • A pinch of saffron soaked in 150ml boiling water
  • 1tsp "Ras el Hanoutâ" or similar Moroccan spice blend
  • The juice and zest of one small lemon
  • A generous drizzle of honey (agave syrup if vegan)
  • 1 bag winter salad
  • A drizzle of pomegranate molasses, harissa, chopped parsley and flaked almonds to garnish.
organic dinner illustration

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We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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Nature-friendly farming

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