Ok it might be pretty chilly out, but I still love a good salad. The mixture of fresh ingredients, all the colours, flavours and textures is what draws me in. Knowing that I’m being healthy, is also a big draw – I’m always aware of choosing healthy options during the week so that I don’t need to worry so much once it hits the weekend.
But there are those times when a cold salad just doesn’t cut it. Let’s face it, sometimes, no matter how healthy you want to be, you need something warming and comforting. Well I have the answer.
I’ve recently been testing out a range of hot salad options for those days when I just need to warm up, and indulge my wintery cravings.
Wandering round the supermarket I must have thought of a million things I wanted to put in my hot salad bowl (I do love veggies), slowly narrowing it down to three key ingredients, a couple of my all time faves which I could eat non-stop, broccoli and mushrooms, with tomatoes to give some extra vibrancy and colour, and add a different flavour and texture.
The combination of the three, sprinkled with flaked almonds and roasted in herbs, and then drizzled in my own light homemade soy and ginger dressing, was a winning lunch dish – the flavours worked so well together, especially with a drizzle of the soy and ginger dressing which was light and a little zingy. The different colours and textures made for a varied dish, and with a little crumbled cheese for some added protein, it sure hit the lunch spot.
You could even top it with Halloumi, instead of the crumbled cheese, or add some chicken, to make it a larger meal. It’s pretty versatile. Here’s how it’s made…
Warm Broccoli, Mushroom & Tomato Salad
A delicious simple warm salad. Perfect for when you're craving a salad but fancy something warm.
- 6 closed cup mushrooms halved
- 5 small tomatoes halved
- 40 grams broccoli chopped
- 1 tbsp olive oil
- Handful flaked almonds
- 1/2 tsp oregano
- salt and pepper for seasoning
For the dressing
- 2 tsp soy sauce
- 1/2 tsp rice wine vinegar
- 1/2 tsp grated ginger
Preheat the oven to 220 degrees Celsius. Line a baking tray with foil.
Toss the mushrooms, tomatoes and broccoli in the oil, and spread over the foil lined tray. Sprinkle over the flaked almonds and oregano, and season with salt and pepper. Roast for 15 minutes, until the mushrooms are wilted, and the broccoli starts to colour.
Whilst the vegetables are roasting, combine the ingredients for the dressing and blend. Strain the dressing to remove pulp, and put to one side.
Remove the vegetables from the oven. Carefully arrange/serve the roasted vegetables in a bowl, and drizzle with the dressing.
And that’s it. It’s that simple, but SO tasty! This is actually my fave warm salad combo of the moment – but then again, I am a HUGE broccoli and mushroom fan.
What are your favourite salad ingredients right now?