Extra mature cheddar, kale, red onion, pumpkin and quinoa winter salad recipe
Sometimes it’s hard to find a salad for those colder winter months, but this recipe really hits the spot.
Lee says: "Warming seasonal vegetables combined with a strong cheddar cheese is a match made in heaven, and the sweet dressing is incredibly simple to make but lifts the dish and warms the soul."
Created by Lee Westcott for Davidstow®
Ingredients
- 1 red onion, cut into quarters
- 2 red chillies
- 2 parsnips, peeled then cut into 4 pieces lengthways, remove the core
- 100 g curly kale (2/3 blanched, 1/3 friend – for texture)
- 20 g pumpkin seeds (roasted)
- 1 pinch linseeds
- 40 g cooked quinoa black and white
- 20 g honey
- 15 g tarragon vinegar
- 30 g virgin olive oil
- 1 Shaved (Davidstow® 18 Month Extra Mature preferably) cheddar
- 1 red onion, cut into quarters
- 2 red chillies
- 2 parsnips, peeled then cut into 4 pieces lengthways, remove the core
- 3.5 oz curly kale (2/3 blanched, 1/3 friend – for texture)
- 0.7 oz pumpkin seeds (roasted)
- 1 pinch linseeds
- 1.4 oz cooked quinoa black and white
- 0.7 oz honey
- 0.5 oz tarragon vinegar
- 1.1 oz virgin olive oil
- 1 Shaved (Davidstow® 18 Month Extra Mature preferably) cheddar
- 1 red onion, cut into quarters
- 2 red chillies
- 2 parsnips, peeled then cut into 4 pieces lengthways, remove the core
- 3.5 oz curly kale (2/3 blanched, 1/3 friend – for texture)
- 0.7 oz pumpkin seeds (roasted)
- 1 pinch linseeds
- 1.4 oz cooked quinoa black and white
- 0.7 oz honey
- 0.5 oz tarragon vinegar
- 1.1 oz virgin olive oil
- 1 Shaved (Davidstow® 18 Month Extra Mature preferably) cheddar
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 40 mins
- Serves: 2
Step-by-step
- Preheat a deep fat fryer to 150°C.
- Roasted vegetables: Wrap the red onions, chillis and parsnips all separately in tin foil parcels with a drizzle of olive oil, few sprigs of rosemary and salt.
- Place these onto a roasting tray and bake until soft. Be careful when unwrapping the tin foil parcels, as you wouldn’t want to burn yourself.
- Quinoa: Cook the white and black quinoa in separate saucepans of simmering salted water, until just cooked. Drain well and mix with a drizzle of olive oil.
- Curly kale: Wash the kale very well and drain. Then fry 1/3 of the kale in a hot frying pan with a drizzle of vegetable oil until crispy. Drain well on kitchen paper and season with fine salt. Take the other 2/3 of the kale and cook in boiling salted water for 2 minutes until tender. Drain well.
- Dressing: Mix the honey and tarragon vinegar together in a bowl and slowly whisk in the virgin olive oil.
- Now mix all the above ingredients together in a bowl and season with salt and black pepper. This is best served warm.
Some more winter warmers you might like:
Warm smoked mackerel with Bramley and winter coleslaw recipe