Warm winter veg and sardine salad

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Believe it or not this is an adaptation of a recipe I found in a Coles supermarket magazine. I basically hoard these babies so I can get inspiration to create something of my own or to find a dirty recipe that I can mess around with to see if I can make a 'clean' version of it. Once again for those of you watching at home, by 'clean' I mean unprocessed, unrefined, as-close-to-nature as possible ingredients. So chemicals, numbers, additives, sulphites, hydrogenated vegetable oils, dairy (almost always), gluten, sugars......blah blah blah are not allowed.  You get it, I use only REAL IDENTIFIABLE FOOD!!!

Now let's cook :-)

Stuff you need.....


  • 3 tbs olive oil
  • 6 brussel sprouts trimmed and halved
  • 1 small broccoli cut into florets
  • 4 baby/chat potatoes cut into ½ cm slices
  • 1 medium sized beetroot
  • 2 large stalks of celery cut into 5cm long pieces
  • Tbs dried thyme
  • 2 tbs balsamic vinegar
  • 2 tins of sardines*
  • Sea salt and cracked pepper to taste

*If sardines freak you out, you can really just use anything you like. Try salmon or some white fleshed fish, roast chicken or go without and mixed through some toasted nuts!





What to do with it....


  1. Preheat oven at 220 degrees
  2. Wrap whole beetroot in foil and bake for 40 mins. P.s it's soooo much easier to remove the skin!
  3. Remove beetroot from the oven, unwrap and place in a bowl of cold water so you can easily peel off the skin
  4. Chop the beetroot into 1 inch pieces and toss in 1 tbs of olive oil and arrange in an even layer on a baking tray lined with baking paper.
  5. Combine the rest of the vegetables in a large bowl and toss with the remaining olive oil and thyme. Spread on another baking tray lined with baking paper making sure the vegetables are spread evenly across the tray
  6. Bake both trays of vegetables for approximately 20 mins or until the vegetables have started to brown. 
  7. Mix together balsamic and oil and season with salt and pepper to taste.
  8. Place roasted vegetables in a large bowl and drizzle with dressing.
  9. Give the vegetables just a quick toss not overly doing it to minimise any staining from the beetroot.
  10. Break apart sardines into rough chunks  and sprinkle flakes across the top of the warm salad 







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