Thanksgiving Recipe Special

Don’t have time to prepare dozens of sides this Thanksgiving? LEON Happy Salads has a simple, stress-free recipe that features all the Thanksgiving classics, from squash to carrots.

SERVES 4
PREP TIME: 25 MINS COOK TIME: 40 MINS
WF GF V

1.2kg (2lb 12oz) mixed winter vegetables
2 tablespoons olive oil
chermoulah dressing (see below)
100g (3½oz) watercress
100g (3½ oz) labneh
4 tablespoons Leon toasted seeds (see below)
1 tablespoon chopped fresh mint
and coriander
salt and freshly ground black pepper

The vegetables in this salad can be a mix of any winter ones you like, such as parsnips, carrots, turnips and squash. If you’re using beetroots, make sure you cut them into smaller pieces than the others, as they take longer to cook.

Heat the oven to 170°C/325°F/Gas Mark 3.

Peel all the vegetables and cut them into chunks or slices. Toss in a little olive oil and season well. Roast for about 40 minutes, or until the vegetables are tender.

While the vegetables are cooking, make your dressing and put it into a large bowl.

When the vegetables are cooked, and while they’re still hot, tip them into the bowl of dressing. Stir to combine, then leave to cool.

Fold together the cold vegetables and the watercress, top with a spoon of labneh, and sprinkle with the seeds and herbs.

Chermoulah
WF GF DF V Ve
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
juice of ½ a lemon
1 tablespoon red wine vinegar
1 clove of garlic, crushed
a pinch of ground cinnamon
2 teaspoons smoked paprika
1 shallot, finely chopped
1 teaspoon soft brown sugar
1–2 red chillies, chopped
3 tablespoons olive oil
salt and freshly ground black pepper

Dry-roast the cumin, coriander and fennel seeds until fragrant, then grind to a powder.

Add to the rest of the ingredients. This can be used as a marinade or a dressing.

Leon Toasted Seeds

WF GF DF V Ve
50% sunflower seeds
25% golden linseeds
25% sesame seeds

Toast each type of seed separately by dry-frying them in a pan over a medium heat for 2–3 minutes, or until golden.

Mix together for a great topping.

TIP
To make your own labneh, stir a good pinch of salt into some full-fat yoghurt. Place in a muslin-lined colander sitting over a bowl and leave overnight in the fridge.

Recipe extracted from LEON Happy Salads. Available here.