Vegetable salad cake

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Today I want to share a recipe for a salad cake made out of a whole lot of vegetables.

 

Lots of flavour in a curious form - this salad cake will make a family gathering better not only due to its taste but also thanks to its looks. It's nothing difficult too, so even a beginner cook can make it. It's a perfect idea if you want to delight a bunch of guests.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a circular tin, 23 cm in diameter)

  • 600 g potatoes
  • 3 medium carrots (~400 g)
  • 4 gherkins (~ 150 g)
  • 1 small jar pickled celeriac (~160 g, drained)
  • 1 small bunch parsley 
  • 3 large eggs
  • 2 small jars pickled mushrooms (~350 g, drained)
  • 1 can sweetcorn (~170 g, drained)
  • 1 can red kidney beans (~270 g, drained)
  • 400 g mayonnaise
  • Salt and pepper to taste
  • 60 g freshly grated cheese
  • A few leaves romaine lettuce (~80 g)

Method

  1. Boil 600 g potatoes and three medium carrots, skin on. Cool them completely and peel them. Cut potatoes into roughly 1 cm cubes, and carrots - into slightly smaller, 0.5 cm cubes.
  2. Drain four gherkins and cut them into small cubes. Drain and roughly chop one jar of pickled celeriac. Roughly chop a small bunch of parsley. Cut three hard-boiled eggs into 1 cm cubes. Drain two small jars pickled mushrooms, a small can of sweetcorn and a can of red kidney beans.
  3. Line a circular baking tin, 23 cm in diameter, with plastic wrap. Arrange a tight layer of drained pickled mushrooms, mushroom caps down. Scatter chopped parsley generously on top, using enough to fill the space between mushrooms. Cover mushrooms and parsley with a thick layer of carrots, spread them evenly across the surface and press down lightly with a spoon. Try to do it in such a way that mushrooms don't shift underneath. Season this layer with salt and freshly ground black pepper, and spread four tablespoons of mayo on top.
  4. Arrange chopped pickled celeriac on top of mayo. Spread it so that it covers the whole surface and forms an even layer. Place a layer of rinsed and dried red kidney beans on celeriac and spread it across the surface. Press beans down  lightly and season them with salt and ground black pepper. Create another layer of four tablespoons of mayo and spread it to make the beans stick together.
  5. Arrange a layer of dry gherkins and drained, dry sweetcorn. Press vegetables down, even the layers out and season them with salt and black pepper. Add another four tablespoons of mayo and spread it to make sweetcorn kernels stick together.
  6. Cover mayonnaise with a thin layer of freshly grated cheese and cubed eggs. Press them down, season with salt and black pepper and cover with another four tablespoons of mayo.
  7. Create the final layer of cubed potatoes. Spread them across the whole surface, cover them with plastic wrap hanging over the sides and press potatoes down. Put the salad into a fridge for a few hours, or best overnight, to set.
  8. Take the salad cake out of a fridge, unfold plastic wrap and place a few leaves of romaine lettuce on top. Remember to remove tough parts of lettuce first as they may deform the salad cake. Cover the baking tin with a wide, flat plate and turn the salad cake upside down in one fluid motion. The salad cake should fall onto a plate by itself. Take off the baking tin and carefully remove the plastic wrap to keep the salad cake intact.
  9. Enjoy!

Approximate nutritional value

100 g

  • 183 kcal
  • Carbs: 9 g 
  • Fat: 14 g
  • Protein: 4 g
  • Fibre: 2 g

1 serving (recipe makes 15 servings)

  • 315 kcal
  • Carbs: 15 g 
  • Fat: 25 g
  • Protein: 6 g
  • Fibre: 3 g

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