This is a delicious salad that can fill you up on its own, or that makes a beautiful side for other dishes. I’ve made this with baked carrots, but you could also use baked parsnip or sweet potato for equally tasty results.
Hint: If you are prone to nibbling on the baked vegetables prior to serving, double the quantity – or at least cook a few extra as chef snacks…
4 cups of mixed leaves (today I’ve used rocket, mustard greens and baby spinach because that’s what was in my garden), a handful of chopped spring onion/green shallots, 2 large tomatoes chopped into wedges (or use a handful or two of cherry tomatoes), 1/2 a red salad onion sliced into fine rings, 6 to 8 largish carrots , 2 heaped tablespoons of pinenuts
Chop the carrots into batons or wedges, coat lightly with olive or coconut oil and bake in a moderate oven for around 30 mins or until cooked to your liking.
Toast the pinenuts in a dry frypan over medium heat for one to two minutes until they are light to golden brown. Watch them carefully as they can burn easily!
1/4 cup fresh lemon juice, 1/4 cup virgin cold pressed olive oil, generous pinch of salt, generous pinch of raw sugar, 1/4 teaspoon dried ground ginger or 1/2 teaspoon fresh grated ginger root. Place in jar, add lid and shake like crazy until emulsified. Taste and adjust seasoning if needed. Pour over salad just before serving.
If you’re looking for a higher protein content, add some fetta cheese, or some grilled haloumi (my absolute favourite with this salad!)
The salad can be served warm, with the carrots straight out of the oven, or as a cold dish once your baked vegetables have cooled. This transports really well for picnics and other adventures too. Enjoy!