We’re pretty sure this is the pot of gold at the end of the salad rainbow. Eating a variety of colours in your food means you’ll be eating a variety of different types of fruits and vegetables. Plants contain different pigments, or phytonutrients, which give them their colour, so different colours will mean a variety of different nutrients. It also makes creating our meals feel like a fun, colourful canvas, one the kids will be sure to love too.
Preheat the oven to 392°F, prepare the sweet potato on a lined baking tray, drizzle with olive oil, season with salt, pepper & fennel seeds. Bake for 25 minutes or until caramelised. Set aside.
Cook rice according to packet directions, adding in broth powder to water. Taste and season once cooked.
Meanwhile, char cauliflower, squash, asparagus and zucchini either on a grill or a dry pan on high heat. Lightly season and set aside.
Mix together lemon zest, lemon juice, dijon mustard, olive oil, ¼ tsp salt and a few cracks of black pepper until emulsified.
Layer all ingredients on a large platter and scatter over micro herbs, then drizzle over dressing just prior to serving.
Preheat the oven to 200°C, prepare the sweet potato on a lined baking tray, drizzle with olive oil, season with salt, pepper & fennel seeds. Bake for 25 minutes or until caramelised. Set aside.
Cook rice according to packet directions, adding in broth powder to water. Taste and season once cooked.
Meanwhile, char cauliflower, squash, asparagus and zucchini either on a grill or a dry pan on high heat. Lightly season and set aside.
Mix together lemon zest, lemon juice, dijon mustard, olive oil, ¼ tsp salt and a few cracks of black pepper until emulsified.
Layer all ingredients on a large platter and scatter over micro herbs, then drizzle over dressing just prior to serving.
Rainbow Salad
With Chicken Bone Broth Homestyle Original
Not too tricky
4
1 hour 10 min
We’re pretty sure this is the pot of gold at the end of the salad rainbow. Eating a variety of colours in your food means you’ll be eating a variety of different types of fruits and vegetables. Plants contain different pigments, or phytonutrients, which give them their colour, so different colours will mean a variety of different nutrients. It also makes creating our meals feel like a fun, colourful canvas, one the kids will be sure to love too.
Preheat the oven to 392°F, prepare the sweet potato on a lined baking tray, drizzle with olive oil, season with salt, pepper & fennel seeds. Bake for 25 minutes or until caramelised. Set aside.
Cook rice according to packet directions, adding in broth powder to water. Taste and season once cooked.
Meanwhile, char cauliflower, squash, asparagus and zucchini either on a grill or a dry pan on high heat. Lightly season and set aside.
Mix together lemon zest, lemon juice, dijon mustard, olive oil, ¼ tsp salt and a few cracks of black pepper until emulsified.
Layer all ingredients on a large platter and scatter over micro herbs, then drizzle over dressing just prior to serving.
Preheat the oven to 200°C, prepare the sweet potato on a lined baking tray, drizzle with olive oil, season with salt, pepper & fennel seeds. Bake for 25 minutes or until caramelised. Set aside.
Cook rice according to packet directions, adding in broth powder to water. Taste and season once cooked.
Meanwhile, char cauliflower, squash, asparagus and zucchini either on a grill or a dry pan on high heat. Lightly season and set aside.
Mix together lemon zest, lemon juice, dijon mustard, olive oil, ¼ tsp salt and a few cracks of black pepper until emulsified.
Layer all ingredients on a large platter and scatter over micro herbs, then drizzle over dressing just prior to serving.
