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Winter chopped salad

Winter chopped salad for web

I use a variety of different-coloured carrots and beetroots here to keep things interesting. Search them out if you can – they make this salad incredibly beautiful.

Duration
Serves
6
Winter chopped salad for web

Ingredients

For the salad

  • 3 medium carrots (roughly 250g)
  • 3 medium beetroots (roughly 450g)
  • 1 romaine lettuce or a head of winter greens
  • 1 pear (roughly 150g)
  • a handful of pecans
  • a handful of pumpkin seeds
  • a splash of maple syrup
  • 50g pecorino cheese (optional)

For the dressing

  • 3 tablespoons olive oil
  • the zest and juice
  • of 1 unwaxed lemon
  • 1 tablespoon tahini
  • 1 tablespoon red wine vinegar

  1. Prep the vegetables

    Peel, chop and shred all the vegetables and the pear as thinly as you can, making sure to shred the greens or lettuce especially thinly; a mandolin may be useful here, but a sharp knife will do just as well.

  2. Candy the nuts & seeds

    Put a sheet of greaseproof paper on a small tray or a plate, then put the nuts into a frying pan. Toast briefly, then add the seeds and toast until they smell toasted and are starting to brown. Add the maple syrup and a pinch of salt and stir, then take off the heat, tip on to the greaseproof and leave to cool.

  3. Make the dressing

    Mix all the dressing ingredients in a little jug.

  4. Assemble the salad

    Put all the shredded veg into a bowl, season with salt and pepper, pour over the dressing and mix well. Shave over the pecorino, if using, and scatter over the nuts and seeds.

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