French Sorrel, Beetroot, Potato and Tempeh Salad

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.

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