Mixed Field Greens Recipe
Central mixed greens, pickled radish, brussel sprouts, spiced pumpkin seeds & goat cheese, poppyseed vinaigrette and parsnip chips. Add chicken for $6.5 Add prawns for $6.5
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Ingredients
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Salad Base
Poppyseed Vinaigrette
Spiced Pumpkin Seeds
Parsnip Chips
Optional Protein
Method
Preparing the Salad
Prepare the Salad Base
In a large bowl, combine the mixed field greens, pickled radish, and shaved brussel sprouts. Toss gently.
Make the Poppyseed Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, poppy seeds, honey, salt, and black pepper until well combined.
Add Goat Cheese
Sprinkle crumbled goat cheese over the salad mixture.
Prepare Spiced Pumpkin Seeds
In a skillet, heat olive oil over medium heat. Add pumpkin seeds, smoked paprika, cayenne pepper, and salt. Cook, stirring frequently, until the seeds are toasted, about 5 minutes. Remove from heat and let cool.
Make Parsnip Chips
Preheat oven to 400°F (200°C). Toss sliced parsnips with olive oil and salt. Spread them out on a baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Assemble the Salad
Drizzle the poppyseed vinaigrette over the salad. Top with spiced pumpkin seeds and serve with parsnip chips on the side.
Add Protein (Optional)
If desired, add grilled chicken breast or prawns on top of the salad.
