Purpely Goodness…

by Julia Recker

Spring has so much to offer. Today on my way back home I spotted those beautiful radishes in my favorite organic shop nearby and couldn’t resist. Together with some other delicacies they soon landed in my bike basket and finally on my cutting board. 
You can buy radishes throughout the year but I realized that in springtime I am particularly prone to those catchy colors. Thus, they often end up in my numerous refreshing spring salad creations.
Its natural spicy character is rounded off by the slightly sour juiciness of the apples and the sweet tones of the added honey. To make it a more satiating dish I decided to incorporate sweet potato and cashew nuts providing complex carbohydrates, dietary fiber, beta-carotene and valuable fats and oils.
Warm sweet potato and radish salad 
serves 2 portions

for the salad:

4 handful leafy greens (spinach, rocket, miner’s lettuce…)
1 medium-sized sweet potato
8 medium-sized mushrooms
1 radish
1 apple
1 handful sprouts
1 handful cashew nuts
2 tbsp olive oil 
2 garlic cloves
1 pinch salt 
for the dressing:
1 lemon, juiced
1 tsp tahini
2 tbsp olive oil 
1 tbsp honey
1tbsp salt

Start by preparing the dressing. Combine all ingredients in a jar and shake until homogeneous. 
You can multiply the amount of the ingredients and keep the dressing in a jar refrigerated to save time preparing your next salad. Use within 5 days.
Next, wash and dry the lettuces and place them in a huge bowl. 
Wash and slice the sweet potato and slice the mushrooms. Wash and cut radish and apple in thin slices and set aside. 
The skin of the sweet potato is commonly not eaten but I prefer to keep it, since it adds a nice crunchy bite when roasted. Just make sure you give them a proper wash!
Heat up the oil in a large pan and add the sliced sweet potato. Roast gently at medium heat and turn them every now and then. 
In a separate pan, roast the mushrooms at medium heat (you don’t need any oil here) and sprinkle with salt.
Stir and add chopped garlic. Keep roasting until fragrant and crispy.
Coarsely chop the cashew nuts and roast in a third small pan until brownish.
Arrange all the ingredients in the salad bowl, top with sprouts and pour the dressing over the salad.

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