Winter Vegetable Crumble With Salad recipe by Natures Trinity
Serves 2
Directions for Winter Vegetable Crumble With Salad:
Steam the following mixed winter vegetables above a pot of boiling water until tender;
- Baby Carrots, Cauliflower, Green Beans and Broccoli. This combination of frozen vegetables should be available in one packet.
- Frozen Peas and Beans come in separate packets.
Add as much of the frozen vegetables to a colander for steaming, until all vegetables become tender.
Remove from the heat to cool.
When cooled, add a dash of extra virgin olive oil to a non-stick fry-pan and spread the oil evenly to cover the base. Heat the oil for a second and pour the contents of the steamed vegetables into the oil, add a good coverage of Herb and Garlic breadcrumbs across the vegetables. Keep tossing the contents quickly in the fry-pan until all the oil is absorbed.
Please turn off the heat and remove the fry-pan and place it away from the heat.
Salad Mix:
Add two handfuls of shredded lettuce leaves into the bowl or prepackaged baby leaves.
One finely diced brown onion, skin removed.
Red and Yellow capsicums use a small amount of each and cut into strips and dice.
Add a small handful of button mushrooms and slice thinly.
Add a medium-size carrot and grate it on the medium oblong holes.
Add a medium-sized cucumber and slice.
Add a tomato, slice and add it to the bowl.
Dressing:
Use a cup to make the following dressing;
- Add two tbsps of extra virgin olive oil.
- Peel and grate on the small oblong holes a large clove of garlic.
- Add half a teaspoon of Himalayan pink salt.
- Squeeze the juice of half a small lemon and stir well.
- Pour contents of the dressing into the salad bowl and mix.
Enjoy!