The seasonal festive food has been indulged and celebrated.
Now it’s the New Year – and time to sweep aside the stodge, eliminate the carbs and lower the fat… So here’s a recipe that’s light, fresh and healthy, but still warming and filling – a warm winter salad.
It’s typical of many salads I make for our family in summer, but adapted for this time of year. Vegetables and greens are cooked and served warm but they still have a crunch. The body is provided by spelt, a type of wheat grain. This is available now in most supermarkets. Do seek it out – it adds a distinctive and satisfying nutty texture to the salad. (Use couscous or rice as an alternative.)
Tips: The salad is also good cold. Make extra and take it to work for lunch. For a vegetarian version, replace the salmon with chickpeas or tofu.