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Tunisian Turnips

January 24, 2014
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Tunisian Turnip Salad

Tunisian Turnip Salad

This unusual salad can be made with any root vegetable but I chose turnips this time because I like to vary our diets with vegetables that I don’t habitually buy.

Related to cabbage and broccoli, both the root and greens of the turnip can be eaten raw and cooked. The roots are very high in vitamin C while the green leaves of the turnip are a good source of vitamin A, folate and calcium.

This dish uses just the root and is a cooked salad, served at room temperature (much like potato). I like to use smaller white firm turnips but have also used swedes, diakon and celeriac too. Mix them up! I like to boil them rather than steam them but feel free to do either.

I served this with barbequed lamb cutlets which went perfectly!

400g turnips, peeled and cut into chips
1 teas salt
1500ml water
1 Lebanese cucumber, sliced
1 handful flat leafed parsley
1 handful coriander leaves
1/2 teas nigella seeds
3 boiled eggs, peeled
12 black olives, chopped
 
Bring the turnips to the boil in salted water and then simmer for 5 minutes until just tender. They should still have some “bite”. Drain and stir through the dressing. On cooling the turnips will absorb the dressing flavours. When cool, mix in the cucumber, quartered eggs, herbs and olives. Taste for seasoning before serving.
 
2 tabs olive oil
1 tab white wine vinegar
1 teas ground cumin
1 teas ground coriander
1 clove garlic
pinch chilli flakes
1 tab honey
 
Mix the dressing ingredients in the TM and blend on SP 6 for 10 seconds.
 
 
 
 
 
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