The Epic Travel Salad by My New Roots

The Atlantic meets the Pacific with Chiva Som's Asian inspired fish dish that is light, nutritious and very moreish. Simple ingredients are pan fried for a tasty meal that is easy to prepare and perfect as a large appetiser or a small main. A garnish of tangy mango chutney pairs beautifully with the texture of the salmon and the richness of the Asian flavours. Try this super easy recipe for a healthy, exotic and delicate dinner for 3 to 4 people.

 

Sarah Britton (BFA, CNP) of My New Roots maintains wellness and good nutrition even while travelling by bringing along her own prepared foods to combat sugar-and-salt-laden airline meals and jetlag. This travel salad is epic in every sense of the word - flavoursome, healthy and enough for 2-3 meals!

 

Ingredients

170g of dry black/beluga lentils, soaked overnight if possible

1kg beetroot

1 shallot, sliced into rings

^1/2 tsp of fine sea salt

Zest and juice of 1 large organic lemon

1 tbsp of apple cider vinegar

1 tbsp of cumin seeds

60g of pumpkin seeds

1 tsp of honey (or maple syrup for vegans)

3 tbsps cold pressed olive oil

80g of pomegranate seeds

100g of olives (use ones with pips for better flavour)

25g of parsley

1 small head of romaine lettuce

^1/2 tsp flaky salt or more to taste

 

Method

1. Preheat the oven to 200ºC/400ºF. Place whole beetroots (with the skin on) on a rimmed baking sheet and roast for around 45-60 minutes, until you can easily insert a sharp knife into the centre (baking time depends on the size of the beetroot). Remove from the oven, let cool completely, then slip the skins off. Slice into bite-sized batons.
2. While the beetroots are roasting, cook the lentils. Drain and rinse well (if you've soaked them overnight), and place them in a pot, and cook until tender (about 15-20 minutes, if you've soaked them, a little longer if you haven't). Salt the lentils a few minutes before they're done - if you salt them at the beginning of cooking, the skins will be tough and they'll take longer to soften. Drain and rinse lightly. Set aside.
3. While the lentils are cooking, prepare the dressing. Slice the shallot into very thin rings, then place them in the container that you're going to use to store the salad. Add the salt and combine them well. Wait about 2 minutes, then add the lemon zest, juice and apple cider vinegar(these ingredients will lightly pickle the shallots, plus act a as a base for your dressing).
4. In a dry skillet/pan over medium heat, toast the cumin seeds until fragrant, set aside to cool. Without washing the pan, toast the pumpkin seeds until fragrant and popping, then set aside to cool. 
5. Back to the dressing, whisk in the honey and olive oil. Add the prepared beetroots, lentils, pomegranate seeds, olives, parsley, toasted cumin and pumpkin seeds and flaky salt. Fold to thoroughly combine, Taste and add more salt if necessary (remember that the ingredients will absorb some salt while marinating, and that it will taste milder in the air).
6. You can either chop the romaine lettuce up and place it on top of the salad (don’t mix it in – it will get totally mushy), or you can leave the head whole and peel off the leaves and use them as little salad boats. If you’re going for the latter, wrap the washed head in beeswax cloth to keep it fresh.

   Discover more great recipes from My New Roots click here

   For more recipes from the Health and Fitness Travel Recipe Book click here