This is one of my most favorite concoctions to date. I love the addition of roasted sweet potato, the creaminess of the hummus, the crunch of the romaine and the juxtaposition between raw and cooked, hot and cold, crisp and smooth.

This Anti-Raw Salad has taken on many forms since the original as I swap one roasted vegetable for another, add different flavors of hummus and introduce avocados, tomatoes, olives to the mix. It’s a lunch staple as I’ll usually roast a batch of sweet potatoes and other vegetables on Sundays and use them throughout the week to throw this salad – or some variation of it – together.

It’s just guidelines here. Use whatever combinations speak to you! In the photo, I’ve used leftover chicken from my shawarma recipe which I would highly recommend. 

Anti-Raw Salad
Serves 1

1/2 head of romaine, sliced into shreds, about 1-inch thick
Half a bunch of radishes, roasted with olive oil, salt and pepper
Half roasted sweet potato
Handful of chicken, roasted, grilled, baked or boiled, cut into thin slices
1/4 hothouse cucumber, thinly sliced
1 scallion, thinly sliced
Leaves from 4-5 cilantro stems
Dollop of hummus
Half a lemon
Extra virgin olive oil
Salt

Combine all salad ingredients in bowl. Whisk together juice of half a lemon with salt until salt is dissolved and then whisk in olive oil, adjusting amount of lemon juice, salt and olive oil to taste. Pour dressing over salad, mix all the ingredients together to ensure you get a little bit of everything with each bite and enjoy.