BREAD SALAD WITH GINGER TURMERIC DRESSING

⏱ Working time: 30 minutes

🍽 Servings: 2

📈 Difficulty: Easy

🌱 Vegan

Turmeric

INGREDIENTS

SALAD:

• 2 medium-sized beets, cut into slices
• ½ Hokkaido pumpkin, cored and cut into slices
• 1 onion, cut into rings
• 2 carrots, cut into strips
• 1 parsnip, cut into strips
• 5 slices of stale bread, cut into cubes
• A few leaves of radicchio, torn into bite-sized pieces
• 1 clove of 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 grainy mustard
• 4 tbsp olive oil
• 1 small bunch of mint leaves, chopped

PREPARATION

Preheat the oven to 200 degrees fan and spread the vegetables evenly on two baking trays. Drizzle with olive oil, season with salt and pepper and sprinkle with the sage leaves. Bake the vegetables in the oven for approx. 20 minutes. The exact time depends on the size of the vegetables, so you should check regularly to make sure nothing burns. While the vegetables are roasting, heat some olive oil in a pan and toast the bread cubes until golden brown. In the last 3 minutes, add the crushed garlic and season with coarse sea salt. Mix all the ingredients for the dressing in a small bowl. Spread the radicchio leaves on a large plate or platter, place the roasted vegetables and bread cubes on top and drizzle everything with the dressing. Ginger Shot Turmeric dressing. Finally, sprinkle the salad with the grated lemon zest.