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Warm Salad

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by Nathalie
Step by step recipe - 40 Min
December 3, 2018

Christmas Menu Part I

I’m so excited about the special Christmas Menu I put together for you. I prepared two starters, main courses and dessert for you to mix and match together as you like. The first started I showed you was the carrot ginger soup. You can find the recipe here.

Now, I show you my second starter, which is this super special warm salad. I love salad and can eat it all year around. Instead of the typical raw salad, I made this warm salad full of amazing flavours. I love the combination of the fennel and cauliflower with the sweet onion, fresh parsley and oriental flavour. It’s a super flavoursome combination of the Middle East and Europe.

All the recipe I put together for my Christmas menu are easy to make, delicious and festive. Because you can eat healthy at any occasion:)

I hope you love it as much as I do! You can find the video for my Christmas Menu here.

Next week I’ll be showing you my main courses…so stay tuned!



Serves 4
Cooks in 40 Minutes
Difficulty Easy


1 white onion
1 medium sized cauliflower
3 fennel
4 tbsp olive oil
To taste salt
30 g pine nuts
3 tbsp tahini
1-2 handful fresh parsley
For the dressing:
olive oil and lemon
olive oil
apple cider vinegar
vegetable broth powder


Preheat the oven to 180°C and line a baking tray with baking paper. Peel the onion and fennel and quarter them. Place into a large bowl. Cut the cauliflower into the florets and add to the other veggies. Add olive oil and salt and mix well. Place on to the baking sheet and bake for about 30 minutes until the veggies are tender.

Place all the roasted veggies into a bowl. Chop the parsley and add it to the salad. You can add the pine nuts as they are or roast them in a small pan for 2-3 minutes. Add olive oil and lemon or mix the dressing ingredients together and pour on top. Mix well and drizzle tahini on top.


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