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Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

10 minutes

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

For the pickled Romanesco:

1 cup water
100 g Woolworths organic brown sugar
½ cup brown spirit vinegar
Salt, a pinch
200 g Romanesco broccoli

For the salad:

1 200 g packet Woolworths organic baby leaf salad
100 g rhubarb, sliced with vegetable peeler
125 g Woolworths ready-to-eat spelt, warmed
1 x 35 g punnet Woolworths microleaf salad
50 g walnuts, toasted

For the dressing, whisk together:

½ cup extra virgin olive oil
1 lemon, zested and juiced
Sea salt and freshly ground black pepper, to taste

Method

To make the pickled Romanesco, heat the water, sugar, vinegar and salt until dissolved. Allow to cool.
Break the Romanesco into pieces, plate in a bowl and pour over the vinegar. Allow to cool.
To assemble, place the baby leaf salad, rhubarb and spelt in a bowl and toss with half the dressing. Pile the salad onto a platter and stud with the pickled Romanesco.
Scatter with the microleaf salad and walnuts and drizzle over the remaining dressing.

Cook's note: Wholegrains are incredibly versatile and a great building block for meals. Cook a big batch to use throughout the week in soups, salads with beautiful leaves and vegetables (like this one inspired by The Lost kitchen, thelostkitchen.tumblr.com) and grain bowls. They'll take you from a feelgood breakfast to an office lunch and a satisfying midweek supper. Just add veg, seeds, sliced chicken and a simple dressing.

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Vegetable spaghetti slaw with buttermilk dressing

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

Ingredients

Method