Thursday 22 March 2018

Veggies Salad

Vegetable detox. Picture Credit: Megan Young.
Vegetable detox. Picture Credit: Megan Young.

Megan Young

you will need

2 large sweet potatoes

1 tsp olive oil

1 fennel bulb

2 cups watercress

2 tbsps flaked almonds Dressing Juice of 1 lemon

1 tsp agave syrup

½ clove crushed garlic

1 tbsp extra-virgin olive oil

Salt and pepper to season

1 tsp chopped fennel tops


Pre-heat the oven to 160°C/ 325°F/Gas Mark 3.

Wash the watercress thoroughly in a wire colander and set aside to drain.

Peel the sweet potatoes and cut into wedges.

Lay the wedges out on a baking tray and drizzle with olive oil before baking in the pre-heated oven for 30 minutes.

Slice the fennel bulb into thin slices with a very sharp knife.

Remove the sweet potato wedges from the oven and lay the fennel slices out on the same tray.

Return to the oven and bake for a further 15 minutes.

Allow the vegetables to cool completely.

Combine the ingredients for the dressing in a jar and shake well.

Assemble the salad on a large dish or serving plate, and layer the vegetables and the water- cress.

Drizzle with dressing and sprinkle flaked almonds over the top just before serving.

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