Pomegranate salad with feta and beetroot
Enjoy something lighter for lunch with this bright salad. It's low-calorie and full of flavour thanks to mint, parsley, cinnamon and cumin
Roasted roots & sage soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 parsnippeeled and chopped
- 2 carrotspeeled and chopped
- 300g turnipswede or celeriac, chopped
- 4 garlic clovesskin left on
- 1 tbsp rapeseed oilplus ½ tsp
- 1 tsp maple syrup
- ¼ small bunch of sageleaves picked, 4 whole, the rest finely chopped
- 750ml vegetable stock
- grating of nutmeg
- 1½ tbsp fat-free yogurt
Nutrition: Per serving
- kcal221low
- fat9glow
- saturates1g
- carbs26g
- sugars18g
- fibre10g
- protein5g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside.
step 2
Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg.
step 3
Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.
