My local organic farmers’ market has several stalls selling the widest variety of greens I’ve ever seen in my life. Every Sunday, I’m like a kid in a lolly shop, eager to try a new green!
This week, it was time to give French sorrel a whirl. French sorrel is from the buckwheat family, and has a lemony tang that complements earthy root vegetables and mushrooms.
Ingredients:
800 g potatoes, scrubbed and diced
Juice of 1 lemon
1 tbsp Italian herb mix
250 g baby beetroot, peeled
2 tbsp balsamic vinegar, divided ( I used coconut balsamic)
200 g tempeh, sliced in half lengthways
350 g green beans, topped and tailed and sliced into 3 cm lengths
200 g oyster mushrooms, sliced
1 bunch French sorrel, sliced into thick ribbons
2 spring onions, sliced
1 tbsp cashew or ABC spread
1 tsp wholegrain mustard
1/4 cup walnuts, sliced
Method:
Preheat oven to 200°C. Line 2 roasting pans or baking sheets with silicon baking mats or baking paper.
Mix lemon juice and Italian herb mix together in a large bowl. Toss potato in mixture until thoroughly coated. Spread potato cubes onto one of the prepared roasting pans or baking sheets, in a single layer, and bake for 20-30 minutes or until potato is lightly browned; turn cubes with a spoon half way through.
Toss beetroot cubes in 1 tbsp vinegar, spread on 2nd pan or sheet and bake for 20 minutes or until beetroot is tender; turn cubes with a spoon half way through.
Heat a non stick pan over medium-high heat and brown tempeh on both sides. Remove from pan and slice into thin strips.
Add green beans and mushrooms to hot pan and cook for 5 minutes, adding just enough water to prevent sticking, and stirring regularly. Add sorrel and stir until just wilted.
Mix nut spread, mustard and remaining 1 tbsp of vinegar.
To assemble, transfer potato, beetroot, sorrel mixture and spring onion to a large serving bowl, toss with nut-balsamic dressing and garnish with walnuts.
