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Raw 'paella'

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“This is from a fantastic website - Freshtopia.net. I've posted the original recipe, however I prefer to use a mix of grated carrot and courgette rather than turnip. You can watch the video on the site, but here's what they have to say about it.. "it’s clearly a large departure from the traditional dish, but it is a healthy departure harboring a wide range of nutrient-rich power foods. It’s actually not as much work as the rather lengthy ingredient list implies, and well worth the effort. This one is good the next day as well, perhaps even better as the saffron continues to infuse the dish with flavor for up to 24 hours."”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
  2. While the saffron is soaking, marinate the the mushrooms.
  3. Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
  4. Stir in tomatoes, peas, parsley and saffron dressing.
  5. Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.

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