salamanca markets in hobart is a super popular tourist destination. every saturday the salamanca markets open up and the area by the bay is flooded with locals, tourists, families and dogs all searching for something fun to buy and look at. maddy, aayushi and i are currently in hobart with our friend gus and yesterday we went to the salamanca markets to get our tourist on and see what they’re all about. the markets were a mix of people selling clothes, homewares and groceries. there were also a bunch of food stalls. we wandered around for a bit looking for something to eat and we found an amazing burrito place where we each got a vegan burrito which was amazing! they also had chilli hot chocolates made with coconut milk and cinnamon which i also had and was so rich and creamy and delicious.
i found an organic grocery stall and bought some beautifully fresh kale, purple carrot and sweet potato and immediately knew what i wanted to make with it. the inspiration for this meal came from an instagram post i saw by emily from this rawsome vegan life who has an incredible blog and is a very inspiring young woman. i have followed her since i was about 18 and have always found her an inspiration. anyway, this salad is hearty and filling and full of delicious winter veggies which is good because often this is a time of year when people find it difficult to eat healthy food because we crave comfort food. also it’s bright and colourful which is super fun when it’s grey and dreary outside.
because we’re staying together, aayushi and i cooked this dinner together which was lovely. aayushi doesn’t cook much and it was a nice bonding experience to share my knowledge of food with her as we cooked. she was so excited about what we were cooking and was so keen to learn which made me feel like the food knowledge that fills my brain isn’t as useless as i thought.
roast sweet potatoes with rainbow salad
1 large sweet potato
1 large purple carrot
1 large beetroot
1 bunch of kale
handful of sunflower seeds
1 cup of green lentils
2 cloves of garlic
1 green apple
4 tablespoons of hulled tahini
juice of 1 lemon
pepper and salt
preheat the oven to 200*c. cut the sweet potato into piece and place in a baking tray. drizzle olive oil, sprinkle with fresh pepper and salt and place in the oven. check regularly, when the underside is golden turn over and place back into the oven.
rinse the lentils and then place in a saucepan. add 2 cups of water and some salt and pepper. bring to the boil, then reduce to a simmer until all of the water is evaporated. then turn off and allow to cool slightly. peel and grate the carrot. grate the beetroot. wash the kale and remove the stalks. roughly chop, or not.. depends on what you like. cut the apple into little matchsticks. place the carrot, beetroot, lentils, apple and kale in a bowl. toss together and add a swig of olive oil. toast the sunflower seeds in a pan over a medium heat until golden. toss through too.
addictive and amazing tahini dressing:
mix the tahini, lemon juice, pepper, salt and some olive oil together, then add water to thin until it’s a consistency you like!
place salad over the roasted sweet potatoes and drizzle dressing over the top.
enjoy the salad! it’s super delicious and good for you and eating something tasty you’ve cooked with and for someone you love is so rewarding.