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
- 1
Prepare the Salad Base
In a large bowl, combine the mixed field greens, pickled radish, and shaved brussel sprouts. Toss gently.
- 2
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.
- 3
Add Goat Cheese
Sprinkle crumbled goat cheese over the salad mixture.
- 4
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.
- 5
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.
- 6
Assemble the Salad
Drizzle the poppyseed vinaigrette over the salad. Top with spiced pumpkin seeds and serve with parsnip chips on the side.
- 7
Add Protein (Optional)
If desired, add grilled chicken breast or prawns on top of the salad.
