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Come winter time, I love to continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason. However I always ‘warm’ them up by adding cooked vegetables, nuts, seeds and most importantly warming aromatic herbs and spices. So I give you this Winter Potato Salad as a beautiful, nourishing addition to your winter salad list.

 

Serves 4-6

 

Ingredients

60-100g of leafy greens such as watercress (my preference), rocket or baby spinach.

2 tablespoons of ghee butter or coconut oil

1 tablespoon of maple or rice malt syrup

1 teaspoon of cinnamon, ground

Good pinch of sea salt and ground pepper, to taste

1 large sweet potato, diced into approx. 1.5cm chunks (you can peel it or leave the skin on)

½ cup of raw almonds

1 clove of garlic, unpeeled

 

Chickpeas

1 tablespoons of ghee, butter or coconut oil

1 x 425g can of chickpeas, drained and rinsed (or 1 ½ cups of cooked chickpeas)

½ teaspoon of cinnamon, ground

½ teaspoon of cumin, ground

¼ teaspoon of turmeric ground

Good pinch of sea salt, to taste

Zest and juice of half a lemon

 

Dressing

3 tablespoons of extra virgin olive oil

1 tablespoon of lemon juice

1 tablespoon of maple or rice malt syrup

Flesh squeezed from the baked clove of garlic

Sea salt and pepper to taste

 

Method

  • Preheat your oven to 180℃.
  • In a small pot combine the ghee, butter or coconut oil, syrup, cinnamon and seasoning over a low heat unit the fat has melted and ingredients combined.
  • Place the sweet potato, almonds and the whole garlic clove in a baking dish and pour over the above mixture, tossing to coat the sweet potato and almonds well. Arrange in a single layer and bake for 20-30 minutes until the sweet potato is just cooked through.
  • Now prepare your chickpeas. Without rinsing the small pot, add the ghee, butter or coconut oil and heat gently to melt. Now add the chickpeas, spices and seasoning and stir over a low heat until you can start to smell the spices (just a few minutes).
  • Remove from the heat and stir in the juice and zest. Set aside.
  • Place you leafy greens in a serving bowl or plate.
  • Once the potato is cooked, remove from the oven and allow to cool.
  • Make you dressing by combining the ingredients together well.
  • Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.

 

Variations

Nut-free
Substitute the almonds with sunflower seeds.

 

Legume-free
Replace the chickpeas with a cup of cooked quinoa or buckwheat.

 

Fructose-friendly
Choose rice malt syrup as your sweetener.

 

Make it go further
Add a cup of cooked quinoa, diced or shredded chicken or a can of tuna.

 

For more inspiring healthy advise and delicious recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au