Nordic Salad
Sam
Combine your roasted veggies with some fresh ones to get a contrasting flavor.
People: 2
35 min

Ingredients

1.5 tbsp
Balsamic Vinegar
1
Bell Pepper
1.5
Carrot
6
Cherry Tomatoes
0.5
Cucumber
0.5
Iceberg Lettuce
1.5 tbsp
Lemon
6 tsp
Lime Zest
2 tbsp
Olive Oil
1
Onion
6 tbsp
Parsley
2 handful
Pomegranate
100 grams
Romaine Lettuce
40 grams
Sesame Seeds
2
Spring Onion
70 ml
Yogurt

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Prep

  1. Peel and cut your carrot and onion. All ingredients should have a similar size and shape.
  2. Wash and cut your bell pepper, iceberg lettuce and romaine lettuce so that they all have a similar size and shape.
  3. Slice your cucumber as you like. Try to ensure all pieces are roughly the same size.
  4. Finely chop your parsley and spring onion.
  5. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Spread the Carrot and Onion, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 5 minutes.Finally, add Bell Pepper and roast for another 25 minutes.
  2. Toast sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix bell pepper, carrot, cucumber, iceberg lettuce, onion and romaine lettuce together in a bowl.
  2. Mix balsamic vinegar, lemon and olive oil together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Cherry Tomatoes, Lime Zest, Parsley, Pomegranate, Sesame Seeds and Spring Onion on top.