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Posted 24-07-2016

Salads don't always have to be cold. This is a great mix of textures, hot and cold, warming and tart. I love having lots of vegetables throughout the year. Cooking your salad partially makes it extra filling especially on a cold December day.
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Bottom Layer:
Basil - save some for top layer too
Cooked Veggies
2 small aubergines
5 small baby potatoes
Pinch salt (Himalayan)
1 Pepper
Splash of honey - if you want to go vegan use maple syrup
Veggies Raw
1 apple sliced
1tbs. of lemon juice
2-3 varieties of tomatoes
1/4 red onion sliced
1 courgette sliced
Figs or any other fruit in season
Basic dressing (big batch)
1 cup of olive oil (240 grams)
2 tbs. of lemon juice
2 tbs. of apple cider vinegar
1 tsp. of Dijon mustard
1 tsp. of agave
Pinch of salt (Himalayan)
Pinch of pepper


Start by slicing and preparing all the vegetables you’re going to use. Put you oven on grill or highest heat and marinate your aubergines and potatoes with honey/maple salt and pepper.
Roast until golden and soft in the middle.
Start layering your salad. First spinach and rocket, then all your beautifully sliced vegetables.
TIP Marinate your apple slices in lemon so that they don't go brown. 
When your roasted veggies are done arrange them on the plate and top off with lots of fresh basil and for extra protein top off with nuts!
I like using the basic dressing for this dish; it’s simple and brings out all the other clean flavours.
Enjoy xx

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