Green plaited puff pastry and Carrot and beetroot salad

Green plaited puff pastry and Carrot and beetroot salad Recipe

By Tolhurst Organic Published: February 6, 2023

• Yield: 2 Servings
• Prep: 20 mins
• Cook: 30 mins
• Ready In: 50 mins

A healthy hearty meal in the cold February weather

Ingredients

• 1 roll pre-made puff pastry
• 300 grams chard or kale
• 2 whole onions chopped
• 1 tbsp ginger root grated
• 3 cloves garlic chopped
• 1 tbsp dried chilli flakes
• 4 tbsp sesame oil
• 1 tbsp Soy sauce
• 200 grams carrot
• 200 grams beetroot
• 1 whole lime juice
• 1 tbsp salt
• 1 tbsp Soy sauce
• 1 tbsp sesame oil
• 2 tbsp walnuts crushed
• edible flowers

Instructions

1. Ingredients up to the first tbsp soy sauce are for the pastry, after are for the salad.
   
2. Wash the chard or kale and remove the stems. Fill a cooking pot with hot water and once the water is boiling add your greens. Let them cook for about 2 minutes. Decant the boiling water and put your greens in a pot filled with cold water and ice cubes for about 1 minute. Decant the water and squeeze your greens well to remove excess water and chop. Put aside for later.
   
3. Heat up the sesame oil in a cooking pot and once the oil is hot add the chopped up onions. Fry them until the onions start turning crispy, but don’t burn them.
   
4. Remove the cooking pot from the heat. Mix in the chilli flakes, chopped up garlic and grated ginger. Add soy sauce and mix well.
   
5. Unroll the puff pastry onto a baking sheet with parchment paper or a silicone baking mat. Spread out the onion chilli paste evenly over the puff pastry. Cut the puff pastry into three equal pieces. Divide the greens over the three strips of puff pastry and place them in the centre of each strip.
   
6. Carefully fold each strip together, and seal the top and bottom tips. Don’t worry if the strips aren’t fully closed this will allow you to see the beautiful greens.
   
7. Now let’s make the plait! Fold the pastry strips over each other. Gently press down the edges so they stay shut. Optionally, sprinkle nigella seeds over your plait. The plait may seem narrow, but it will puff up and out as it bakes.
   
8. Preheat the oven to 180°C. Bake for around 20 – 25 minutes or until golden and puffed. Allow to cool for about 5 minutes before serving. Whilst our pastry plait is in the oven we can make our colourful salad!
   
9. Use a food processor or grater to grate the carrots and beetroot.
   
10. Put the grated roots in a large salad bowl and add in the lime juice, salt, soy sauce and sesame oil. Mix well.
    
11. Add the chopped up walnuts as topping and to add texture to your salad. Optionally, add well washed foraged daisies or dried flower petals.
    
12. If you don’t like spicy food, you can make the plaited puff pastry without the chilli flakes and ginger.