Amber + Gold Winter Salad
The beautiful Amber McCleannan from Amber + Gold shows us how to make this delicious Winter salad
This is a gorgeous colourful & satisfying salad to have for either lunch or dinner.
It keeps well so you can use the guide to serve two people and then have enough for lunch the next day.
Everything is easy to source and substitute if need be.
I use red cabbage to make use of all the wonderful antioxidants thanks to it’s amazing colour. I prefer to use nuts that can be grown in NZ to minimise food miles and to eat in a macro way – one that makes use of what we grow around us and what is seasonal.
The nuts are the special part of this recipe, so I’ve made a wee video to show you how.
The preserved lemons and kimchi finishes if off beautifully. Kimchi is easy to make if you have time and you can use lemon zest if you don’t have any preserved lemons.
Finally, if you are vegetarian and love salt like me adding some friendly halloumi takes this to the next level.
I hope you enjoy this as much as I did creating and eating it.
Love Amber XX
You will need, to make four servings:
½ red cabbage
1 tablespoon of thinly sliced preserved lemon
2 cups of macadamia nuts, hazelnuts or walnuts
½ a butter cup pumpkin
1 tablespoon of kimchi
1 tablespoon of olive oil
1 tablespoon of honey
A pinch of salt and pepper
A handful of rocket
1 tablespoon of organic parsley, finely sliced
Grease proof paper
Optional extras; ½ block of halloumi
2 tablespoons of hummus
½ block of tofu
Preparation:
Wash the pumpkin, roughly remove the skin (I like a little bit left on), cube and place on a lined oven tray. Pour over the olive oil, a pinch of salt and pepper and roast, give it a shake and roast for 20 or so minutes at 180 – 200 degrees.
If you are trying to reduce your fat content you can dry roast the pumpkin with no oil and it’s still delicious.
While the pumpkin is cooking prepare the cabbage, macadamia nuts and rocket.
Thinly slice the cabbage. You may like to use a mandolin if you have one.
Wash the rocket and pat it gently to dry.
Dry roast the macadamias on a medium heat in a pan. When they are just starting to brown, add the honey and a pinch of salt.
Turn off the heat but shake the pan to coat the nuts with honey for a few moments.
Pour onto grease proof paper to cool.
To assemble, mix the pumpkin, cabbage, kimchi parsley and preserved lemon together.
Add the caramelised nuts and greens and any extra garnishes you would like.
Eat happily and mindfully.
Blessings on your food and whanau.
Approximate prep & cooking time: 26 minutes.
Good sources for ingredients if you are not growing or making your own:
Cabbage: your local farmers market.
Nuts: You can buy macadamia nuts from me www.amberandgold.earth
Kimchi: Amber from Wild Delicious makes the best kimchi and sells it at the Matakana Market.
Lemons: your local farmers market, a friendly neighbour or Kelmarna Organic City Farm.
Rocket & parsley: Kelmarna Organic City Farm.
Honey: Siema Organics sell beautiful honey and we have a community hive on our property that you are welcome to be involved with.
Halloumi: Mahoe makes the best Halloumi available at Huckleberry by Harvest and is an ethical dairy company.
Hummus: Look out for hummus made with sunflower or olive oil like Lisa’s. Avoid canola oil.
Tofu: go for organic GMO free soy wherever possible.
About Amber:
Amber loves to work with organic local ingredients to make delicious wholesome food that supports inner health, healing and happiness.
She can be contacted for inspiration, recipes, her daily dahl, juices and tonics at www.amberandgold.earth.