Hot Chickweed Salad

Hot Chickweed Salad

What you’ll need (to serve 2):

  • 1 large sweet potato, roughly chopped
  • 1 red onion, peeled and roughly chopped
  • 3 small fresh beetroots, quartered
  • 2 cloves of garlic, skin removed
  • Two handfuls chickweed, washed
  • A handful of nettle tops or spinach
  • 2tbsp dandelion flower syrup or honey
  • 4tbsp apple cider vinegar

Method

  1. Preheat your oven to 180C. Place an oven proof dish in the oven with a splash of sunflower oil to heat.
  2. When your oil is hot add the sweet potato, onion, beetroots and garlic. Place back in the oven for 45 minutes.
  3. After 45 minutes remove your veg from the oven and leave them to rest.
  4. Whilst it’s resting heat a little oil in a non-stick pan and in this wilt down the nettle tops for about 2 minutes.
  5. Once softened add the dandelion flower syrup and vinegar to your pan and heat the whole lot for a further 1 minute.
  6. Split the washed chickweed amongst 2 plates; add your rested and roasted veg on top before adding the wilted nettle and vinaigrette. Enjoy with a glass of chilled white wine.

To help correctly identify identify Chickweed click here: