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Spring Sunday Roasted Salad.

Updated: Apr 29, 2020

Sunday roasts don’t have to be all gravy and gravy. As I tend to be eating dinner out in the garden this week; Sunday roast is going to look a bite more alternative. More like a Sunday Roasted Salad.

In light of this gorgeous sunshiney weekend we are having. I am sharing our seasonal pick from the cafe’s last Menu. This dish showcases some glorious spring time veg that we get from our local supplier - Blancamel Farm. A lovely lighter lunch option for bank holiday Sunday. (Easter Sunday - if you celebrate it. )

The meal features a mixture of hot and cold leaves, a taste of the seaside with Samphire & Sea salt potatoes and a touch of sunshine with pickled golden beets.

We love to cook intuitively. So our measurements are usually a splash, dash, glug and sprinkle. I’ve kept it that way here to encourage a less rigid cooking approach. We like to cook with love and believe the energy you have when you’re cooking goes into the food. So cook with love and positivity and feel it come through your food.


Sunday Roasted Salad.

Miso roasted Japanese turnip,samphire & sea salt potatoes, griddled chicory, watercress, baked onions, pickled golden beets and tahini sumac dressing.

Baked onions


4 white onions, roots left intact

1Tbsp rapeseed oil

1/2 tbsp coconut sugar

1tbsp balsamic

50ml veg stock (or 50ml hot water with 1 tsp yeast extract/miso)

1 sprig fresh thyme

Preheat oven to 200°C

Put the onions into a fairly close-fitting baking dish.

Add oil to pan.

Add the rest of the ingredients, then pour over the onions.

Cover with foil and roast for 45 minutes.Remove the foil and cook for another 45 minutes or so, until the onions are coloured and sticky. _____________________________________________

Miso roasted japanese turnip Mandolin turnips and coat with rapeseed oil, miso paste and a dash of rice vinegar. Roast, turn regularly/toss for about 15-20 mins.

Measure & cook from the heart. ___________________________________________

Samphire & Sea Salt Fried Potatoes.

Slice potatoes into thin rounds.

Heat a large frying pan and heat oil.

Add in the potatoes with flakey Sea salt

Cook for about 5 minutes of each side.

Add in samphire towards the last few minutes of cooking.

Griddled Chicory Heat a griddle pan over a high heat until nearly smoking. Rub the chicory quarters with  olive oil and season. In batches, griddle on all sides until tender and the leaves have slightly blackened. _______________________________________ Pickled Golden Beets.

See pickle recipe from our previous post.

Tahini Dressing.

Tahini, water, tamari, lemon, sumac Combine tahini with a little water until thick and creamy,

Add a dash of tamari + juice of 1 lemon

Mix to make a thick but drizzle-able consistency

sprinkle with sumac.

Assemble your roasted salad. Use watercress or other leaves as a base. Load up your roasted and griddle veg and give a a generous helping of dressing to finish.

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