Leeks with roast turnips, dill and nigella with yogurt dressing

Leeks with roast turnips, dill and nigella with yogurt dressing

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This is a beautiful grilled salad: sweet, sour and tangy. Serve it with roast lamb or chicken, or eat on its own.

Ingredients

Quantity Ingredient
1 quantity Char-grilled leeks
200g turnips, cut into thin wedges
light olive oil
200g pak choi
3 garlic cloves, finely sliced
12 mint leaves
3 sprigs dill, finely chopped
150g thick live natural yogurt
1/2 lemon, juiced
2 teaspoons nigella seeds

Method

  1. Toss the turnips in light olive oil and season with a little salt. Char-grill them in the same way as the leeks, then set aside. Quarter the pak choi, then cut each piece into two or three, depending on its length. Wash and set aside to drain.
  2. Heat a wok with a glug of oil over a medium heat. Add the garlic and allow it to become nutty and light brown, then remove from the pan with a slotted spoon and put on to a plate.
  3. Add the pak choi to the pan and fry quickly for two to three minutes until it has started to wilt.
  4. Now you can go one of two ways: Add the char-grilled leeks and turnips, the garlic, mint, dill and yogurt to the pan, turn to coat, then taste, adjusting the seasoning with lemon juice and nigella seeds. Or serve the char-grilled vegetables, pak choi, garlic and herbs in a bowl, seasoning with lemon juice, then spooning in the yogurt and scattering it with nigella.

Storage

  • Both the leeks and char-grilled vegetables for the salad will keep for four days in sealed containers in the fridge. Either return the char-grilled vegetables for the salad to room temperature, or reheat gently until lukewarm, before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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