Vegetarian salad

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Actress Anel Alexander shares her recipe for a vegetarian salad with us

Anel is from a family that loves good food and company. “At the moment I am totally crazy about Thai food,” she says. Her food philosophy is to keep it fresh and simple.”Eat food as close as possible to nature.”

Vegetarian salad

4 porsies

1 bunch fresh beetroot

45 ml (3 T) olive oil

45 ml (3 T) balsamic vinegar

fresh rosemary, to taste

8 young baby marrows, cut into thin slices

1 packet of young string beans

1 packet sugar snaps

200 g (1 packet) baby spinach

1 slice feta cheese /gorgonzola of goat’s milk cheese, crumbed

50 g (½ packet) flaked almonds

DRESSING

45 ml (3 T) lemon juice

60 ml (4 T) olive oil

2,5 ml (½ t) Dijon mustard

10 ml (2 t) soft brown sugar or fructose

Pinch of salt, pepper

3 chives, chopped

Preheat oven to 180 °C.

  1. Peel and cut beetroot. Place in roasting pan.
  2. Add olive oil, balsemic vinegar and rosemary. Mix well.
  3. Cover pan with foil and bake for 40 to 60 minutes. Stir every 20 minutes. Test with a knife, beetroot should be soft. Keep to one side until cool.
  4. Mix babby marrows, string beans, sugar snaps and baby spinach. Divide between serving plates.
  5. Sprinkle beetroot, cheese and almonds on top.
  6. Dressing. Put ingredients in a suitable container and shake until well mixed.
  7. Serve dressing separately.

 

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