Veggies pack their most powerful nutrients when they’re raw, which is why we kept it all fresh in this raw veg and quinoa salad with spicy peanut sauce.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the spicy peanut sauce
½ cup peanuts
2 garlic cloves, diced
1 tbsp coconut sugar
1 cup hot water
½ tbsp gluten-free soy sauce
½ tbsp lime juice
¼ tsp red pepper flakes
For the quinoa salad
100 g greens beans, trimmed and halved
⅔  cup shredded red cabbage
½ red pepper, julienned
2 carrots, julienned
½ cup quinoa, rinsed and cooked
4 poached eggs

METHOD
For the spicy peanut sauce
1. In a food processor, blend together the peanuts, garlic and coconut sugar until just combined.
2. Add water, soy sauce, lime juice and red pepper flakes. Blend until the sauce is smooth. If it is too thick, add more water until the desired consistency is obtained.
For the quinoa salad
1. Steam the vegetables for 3–5 minutes, until just tender.
2. Toss together the quinoa and vegetables. Top with a poached egg and spicy peanut sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Raw veg is not just for salads! This grilled chicken breast with raw veg salsa is just as appetising.

The post Raw vegetable and quinoa salad with spicy peanut sauce appeared first on MyKitchen.

There’s nothing better than heating up a hot dish to keep you warm and full in winter. But that doesn’t mean it’s time to skip out on healthy meals. To get the best of both, we’re sharing this delicious and colourful roast vegetable salad to warm up your winter!

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
500 g beetroots, quartered
500 g baby rainbow carrots, halved
2 tbsp olive oil, plus extra to serve
Salt and pepper
50 g pumpkin seeds
100 g baby spinach
100 g ricotta
Balsamic vinegar, to serve

METHOD
1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 tbsp oil and sprinkle with salt and pepper, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Colourful roast vegetable salad to warm up your winter appeared first on MyKitchen.