Warm Winter Salad

Warm Winter Salad

The ingredients used in this dish change every time I make it, depending on what vegetables I have on hand, but the basic recipe stays the same. It is based around leafy winter vegetables such as cabbage, Brussel sprouts, spinach or silverbeet, but you don’t have to limit it to that.

The version pictured includes parsnip and carrot, and dressed with herbs and a little lime juice.

Ingredients

1 Tablespoon olive oil

1 large onion, sliced

2 cloves garlic, crushed

1 Tablespoon chopped rosemary

1 stalks celery, thinly sliced on angle

2 carrots, grated

1 cup sliced cabbage or Brussel sprouts

2 cup sliced silverbeet &/or spinach &/or kale

½ cup thinly sliced capsicum

¼ cup parsley, chopped

Zest & juice of ½ lemon

Pepper & salt

Water, wine or stock

Method

In a large pan, heat the olive oil and cook the onion and garlic until the onion is soft. Add the rosemary, celery and carrot and cook for 2 minutes, add the Brussel sprouts and kale cook for a further 2 minutes. Add a splash of water/wine/stock if it starts sticking to the pan. When the vegetables soften stir through the parsley, lemon and season to taste with pepper & salt.

Variations

  • Add or subtract different vegetables depending on what is in season, what you have on hand or what you like.
  • Use bok choy or other Asian greens, instead of kale or silverbeet with a dash of soy and chopped coriander to go with an Asian inspired meal.
  • Use red cabbage instead of green for a bit more colour; or grate in the stalk of broccoli to use it up.