This summer salad bowl comes with not one but two kick ass dressings, and if you are looking for some new salad dressings well look no further these will be a summer favorite for years to come 😉 I came across these dressings in Yotam Ottolenghi’s book Plenty More and he is right they will forever be a firm favorite with the whole family. In his recipe, Mr. Ottolenghi calls for a small food processor to make the coriander sauce ( I’m calling it a dressing 😉 ) I use a pestle and mortar to make it as, well, I don’t have a small food processor and it’s just easier to clean than my big old food processor and it does’nt take that long to make anyway, promise.
So we have been eating salads all week here and I’m tired of lettuce leaves so I wanted to take my salads up a level, I mean I know the weather has been amazing here but we can’t be having bbq food every evening, right?? Well this super salad bowl is taking the salad game to the next level. Oh yes, not only will this salad change the way you look at salads forever but it is jam packed with goodness too. With smoky spiced, roasted sweet potatoes and Harissa roasted chickpeas this salad is packed with flavor and nutritionally, well it’s not called a super salad for nothing!
So what are you getting from these super bowls??
- Chickpeas – high in fibre and keeps you fuller for longer
- Sweet Potatoes – High in Beta Carotene, Vitamin A
And if you want to get the most Vitamin A out of the sweet potatoes you need some fat….
- Avocado – high in heart healthy fat, Potassium and Vitamin K
- Red Cabbage – high in Vitamin K, Vitamin C and Manganese
- Greek Yogurt – High in Protein, Probiotics, Calcium and B Vitamins
Hey, before I go I want to give a shout out to my Canadian readers, I hope you had a great Canada Day and also a big happy Fourth of July to my American readers I hope you have an awesome weekend x
Serves; 2-3 Time: 40 minutes
3oog Sweet Potatoes, peeled and chopped into cubes
1 x 400g can of Chickpeas, drained, rinsed and patted dry
1 Avocado, peeled and sliced
2 small Carrots, shaved into ribbons
1 large Courgette ( Zucchini) , shaved into ribbons
1/4 wedge of Red Cabbage, shreded
2 small handfuls of Rocket ( Arugula )
4 or 5 Radish, thinly sliced
1 Tbs Pumpkin Seeds
2 Tbs Coconut Oil
1/2 Tsp Smoked Paprika
1 Tbs Harissa Paste
For the Coriander Dressing:
25g Fresh Coriander, leaves and stalks
1 Clove of Garlic, minced
4 Tbs Extra Virgin Olive Oil
1 good pinch of Sea Salt
For the Chili Yogurt Dressing:
4 Tbs Greek Yogurt
1 Tbs Sriracha Sauce ( more if you like it hotter )
2 Tbs Water
- Pre heat your oven to 180 degrees C and line 2 baking trays with parchment paper.
- In one tray add the sweet potato with the coconut oil, smoked paprika, a pinch of sea salt and a little freshly cracked black pepper. Make sure all the cubes are covered in the smoked paprika and oil and pop the tray in the oven for about 25 minutes.
- In the second tray add the chickpeas, Harissa paste and 1 tbs of coconut oil, mix it all all together making sure all the chickpeas are covered in Harissa. Pop the tray in the oven with and cook for about 15 minutes.
- Make the coriander dressing – I made this dressing with a pestle and mortar, Ottelenghi’s recipe calls for a small food processor. So if you are going with the pestle and mortar add the coriander, garlic and a good pinch of sea salt with 2 tbs of extra virgin olive oil and start grinding until you get a paste, then add another tablespoon of oil and mix through. This should take about 5 minutes. Set aside.
- Make the yogurt dressing by adding half the sriracha and 2 tbs of water to the yogurt. Mix well, when ready to serve swirl in the remaining sriracha.
- Divide all the your salad ingredients between 2 or 3, bowls top with the chili yogurt and coriander dressing and serve.
Notes: The dressings are slightly adapted from the recipe “Squash with Chilli Yogurt and Coriander Sauce” by Yotam Ottolenghi and can be found in his book “Yotam Ottolenghi Plenty More Book“.