Recipe ReDux: Fennel, beetroot & corella breakfast salad with spiced yoghurt dressing – by Emma Stirling APD

It’s Recipe ReDux time again – the first recipe challenge by registered dietitians – and the theme is based around a no-cook recipe using the best of the Summer vegetable harvest.  Well that suits our North American Redux leaders, but means an added challenge for us down under in winter (thanks again guys).  So I decided to go all out in this mash up recipe for a winter, breakfast salad.

Veg out

I can’t seem to get my mind off the veg at the moment.  My recent post on A vegetable love affair has been very popular.  And we had a hugely successful #Eatkit twitter chat last week, with special guest Chef Matt Wilkinson on the theme of Vegetables are the new black (archive here).  How much do I adore that vegetable loving chef? Plus Scoop Nutrition has been consulting on a breakfast menu standard for one of our catering clients that looks after teenagers and we’ve been talking about ways to slip in the veg wherever possible.  And it got me thinking about winter veg at breakfast.  Sure you can saute spinach or slow roast, vine ripened tomatoes. Plus most of us are comfortable with drinking beetroot juice or green smoothies with kale or spinach at breakfast? But what about the idea of a breakfast salad? Now that’s a mash up.

Season’s eating

So what do I have to work with this winter in my kooky recipe design?  A quick pop to the market and I decided on this harvest, complete with super-cute pink cauliflower.

Fennel, beetroot & corella breakfast salad with spiced yoghurt dressing

Ingredients – serves 2

1/4 cup shaved fennel

1/2 sliced apple

1/2 sliced Corella pear

6 thin slices beetroot, washed and scrubbed clean (peel if you like)

Mini florets pink cauliflower

Fresh mint leaves

1 tsp honey to drizzle

For dressing

1/2 cup plain, Greek yogurt

Juice of 1 tangelo

Coco’s Organic Coconut Blend spice (or your spice of choice)

1/4 teaspoon grated ginger

Method

1. Layer salad ingredients in bowl, in order of fennel, apple, pear and then beetroot.

2. Scatter mint leaves and drizzle with honey.

3. Whisk all dressing ingredients together and serve in a jug on the side.  Every dietitian wants their dressing on the side!

Check out the other amazing Recipe ReDux creations:

How lucky for me that one of our previous Sub of the Month’s, Deb Blakley APD was popping in for morning coffee.  So I had a guinea pig to munch through my mash up. We both agreed that it worked, but perhaps not for everyone, especially those teens.  And Deb said the idea of a semi-sweet breakfast salad may go down better in summer, but then she’s just here from sunny Queensland for the weekend.  But I’m longing to know what you think and also to capture other breakfast salad recipes? Have you? Do you? Love your comments below.  We’ll be picking the most creative winner to giveaway another hot new book – Catherine Saxelby’s Complete Food and Nutrition Companion. It’s an amazing tomb of latest knowledge.  Competition open to Australian residents and closes 5pm AEST Friday 27 July, 2012.