Pickled Radicchio Rainbow Salad

This super healthy salad has a lot going on. There are a few steps involved in making it, but none of them are complicated, making it a good option for when you have a bit of time and want to create an impressive full meal or side dish. Pickling the radicchio helps combat the notorious bitterness of the leaves. They are then are filled with Quinoa, roasted Pumpkin, Beetroot, Leeks, Tomatoes and Cucumbers and topped with a sprinkling of finely chopped Kale and a Lemon Tahini Sauce.

Ingredients

15 – 20 Radicchio Leaves – size dependent

100ml White Vinegar

300ml Warm Water

4 Tbsp Sugar

1 Tbsp Salt

300g Pumpkin – chunks

2 tsp Olive Oil

1 Cup Quinoa – I use mixed grain

2 Cups Vegetable Stock 

80g Carrot – grated

80g Beetroot – grated

40g Leek – finely chopped

100g Cherry Tomatoes – quartered

80g Cucumber – halved and sliced

15g Kale – finely chopped

2 Tbsp Tahini

½ Lemon Juice

Pinch of Salt

Water

Method

Preheat the oven to 200C Fan and line a baking tray with baking paper.

Add the pumpkin, olive oil and big pinch of salt and black pepper to a bowl. Toss to coat and then turn out onto the baking tray and bake for 40 minutes.

Mix the vinegar, warm water, sugar and salt in a bowl and stir until the sugar and salt are dissolved.

Add the radicchio leaves and submerge them. Set aside for 30 – 40 minutes then drain and pat dry.

Add the quinoa and stock to a pot and bring to the boil, turn the heat down to a simmer, stir and put the lid on for 15 minutes then remove from heat and let sit for 10 minutes before removing lid and fluffing with a fork.

In a small jug, mix the tahini, lemon juice and salt together and slowly add water until desired consistency is achieved.

Place the radicchio leave on a plate and then top with the quinoa, pumpkin, tomatoes, cucumber, beetroot, carrot, leeks and kale before pouring over the tahini sauce.

Tamari roasted seeds would also be a great garnish – Heat 2 Tbsp Pumpkin Seed, 1 Tbsp Sunflower Seeds, 1 tsp Sesame Seeds in a dry pan until the sesame seeds start to brown then add a splash of Tamari and stir until the sauce has cooked off.

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.