Healthy Rainbow Salad

Choose all the colours of the rainbow and load up on brightly coloured vegetables rich in antioxidants. This Healthy Rainbow Salad with a nutty Satay Sauce combines raw and baked vegetables, a delectable combination of colours, aesthetics and textures. Our recipe is a rough guideline for you however, there really aren't any rules. Go wild!

Serves: 4

Total Prep and Cook Time: 20 mins

Vegan | Gluten Free | Natural | Dairy Free

Turban Tips

Try adding fresh greens such as lettuce or spinach for a lighter salad.

Instead of cooking the sauce, just mix it through with lemon juice and yoghurt for a cold sauce.

You can mix up the grains and use brown rice, cous cous or even chickpeas or beans.

INGREDIENTS

1 jar of Turban Chopsticks Satay Peanut Sauce
1 sweet potato
4 potatoes
1 carrot (julienne)
1 broccoli
2 tomatoes (sliced)
1 cucumber (sliced)
2 cups cooked quinoa, brown rice or barley
Half can of coconut cream
Mulberries and basil leaves to garnish

METHOD

Cube sweet potato and potatoes, season with salt and pepper and bake at 200 degrees for 20 minutes.
Slice tomato and cucumber. Julienne or peel the carrots into slithers.
Add jar of Satay Peanut Sauce with half a can of coconut milk into a saucepan. Simmer for 5 minutes.
Arrange quinoa and barley together with vegetables on plate. Serve Satay sauce in a small bowl.

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