This salad is packed with plenty of plant foods which are great sources of a number of vitamins and minerals, as well as fibre and nutrients that keep your gut microbes happy and healthy!
You can also alter the salad to suit whatever veggies you happen to have on hand: just follow the basic recipe and amounts, and substitute for what you have available.
1 cup rocket, spinach, mixed salad greens or other dark green leafy veg
1 cup diverse chopped veggies eg. capsicum, tomato, carrot, cucumber
½ cup kumara (sweet potato) or pumpkin, cubed
1 cup lentils or chickpeas, rinsed and drained
¼ cup diced avocado
¼ cup nuts and seeds eg. walnuts, pumpkin or sunflower seeds
2 tablespoons sauerkraut (fermented)
2 tablespoons plain greek yoghurt
2 teaspoons lemon juice
½ teaspoon ground cumin
Preheat oven to 200°C.
Wash and cut kumara or pumpkin into cubes and arrange on a baking tray.
Drizzle with a little olive oil and bake for around 20 minutes, until soft and starting to brown.
Remove from oven and leave to cool.
Wash and prepare other vegetables, then arrange in a bowl.
Top with kumara or pumpkin, lentils or chickpeas, avocado, nuts and sauerkraut.
In a small bowl, mix together yoghurt, lemon juice and cumin.
Drizzle over salad before serving.
Makes 2 Serves