Total Time
Prep 20 mins
Cook 0 mins

This is from a fantastic website - 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."

Ingredients Nutrition


  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.
Most Helpful

I really liked this, and so did my toddler! I didn't even have dulse flakes, so it will be interesting to see how it is when I try it again. I also used all zukes for the turnips, since I had several on hand. I made one poor choice, which was using smoked paprika (I know, probably not considered raw) because I like it and thought it would "go", but it almost completely overpowered the saffron. However, I tossed several more mushrooms into the marinade to use the next day in a salad, and that was a great decision! I look forward to making this again.

Neomia November 12, 2009