BREAD SALAD WITH GINGER TURMERIC DRESSING

⏱ Prep time: 30 minutes

🍽 Portions: 2

📈 Difficulty: Easy

🌱 Vegan

💛 Turmeric

INGREDIENTS

SALAD:

• 2 medium red beets, sliced
• ½ Hokkaido pumpkin, deseeded and sliced
• 1 onion, cut into rings
• 2 carrots, cut into strips
• 1 parsnip, cut into strips
• 5 slices stale bread, cubed
• A few radicchio leaves, torn into bite-sized pieces
• 1 clove garlic, crushed
• 1 untreated lemon, zest grated
• Olive oil
• Salt and pepper
• A small handful of sage leaves

DRESSING:

• 30 ml Ginger Shot Turmeric
• 1 tsp wholegrain mustard
• 4 tbsp olive oil
• 1 small bunch of mint, leaves chopped

PREPARATION

Preheat the oven to 200 degrees convection and spread the vegetables evenly on two baking sheets. Drizzle with olive oil, season with salt and pepper, and sprinkle with sage leaves. Bake the vegetables in the oven for about 20 minutes. The exact time depends on the size of the vegetable pieces, so check regularly to prevent burning. While the vegetables are roasting, heat some olive oil in a pan and toast the bread cubes until golden brown. Add the crushed garlic during the last 3 minutes and season with coarse sea salt. Whisk all dressing ingredients in a small bowl. Arrange the radicchio leaves on a large plate or platter, top with the roasted vegetables and bread cubes, and drizzle everything with the Ginger Shot Turmeric dressing. Finally, sprinkle the salad with grated lemon zest.