January 06, 2012

Winter Salad Series - Number 1: Rye Salad with Roasted Carrots, Mushrooms and Spinach

In this early new year, my body has been crying for gentle exercise and healthy foods. Slowly, I got back into my routines, and it’s been feeling great. The New Year often means a new start; a perfect opportunity to change your diet slightly and try delicious wholesome foods that will make you feel good.

Salads are not only for summer. In the winter too I love to be creative and prepare big bowls of salad, often warm. So after my various sweet posts on Christmas treats, I decided to get back to savouries and have a series of winter salad recipes. I hope you enjoy them.

A few notes on the Rye Salad:

  • • If you cannot get hold of rye grain, you can substitute it by spelt, barley or buckwheat
  • • This salad really is at its best served warm, but still can be eaten cold
  • • I made this amazing paneer recipe (using goat’s milk), and I really encourage you to do so. It is quick and easy to prepare and so satisfying to make your own cheese
  • Rye Salad with Roasted Carrots, Mushrooms and Spinach – serves 2

  • • 150g rye grain
  • • 5 carrots, peeled and cut diagonally
  • • 1tsp cumin seeds
  • • 150g brown mushrooms, quartered
  • • 2 handfuls of baby spinach
  • • 50g paneer or feta, cubed
  • • 1tsp wholegrain mustard
  • • 1tsp capers
  • • 1tbsp red wine vinegar
  • • 3tbsp olive oil
  • • Salt, pepper

  • 1. Place the rye in a saucepan. Cover with 300ml water and simmer for about 40min until cooked.
  • 2. Preheat the oven to 190°C. Precook the carrots in a pan of boiling water for 10min. Drain well. Place the carrots in an oven dish. Drizzle with 2tbsp olive oil and sprinkle cumin seeds. Mix well and cook in the oven for 20min.
  • 3. 10min before the end of the cooking time for the rye, add the mushrooms and mix well. 2 min before the end of the cooking time, add the baby spinach and mix well. Drain the rye if there is any water left in the pan. Add the carrots and mix well.
  • 4. In a small bowl prepare the seasoning by mixing together the mustard, capers, vinegar, 1tbsp olive oil and salt and pepper.
  • 5. Serve the warm salad into plates and drizzle over the seasoning. Top up with the paneer or feta cubes.
  • Salade au Seigle, Carottes Rôties, Champignons et Epinards – pour 2 personnes

  • • 150g de graines de seigle
  • • 5 carottes, pelées et coupées en diagonale
  • • 1cc de graines de cumin
  • • 150g de champignons de Paris bruns, coupés en quartiers
  • • 2 poignées de pousses d’épinards
  • • 50g de paneer ou de feta, coupé en cubes
  • • 1cc de moutarde à l’ancienne
  • • 1cc de câpres
  • • 1cs de vinaigre de vin rouge
  • • 3cs d’huile d’olive
  • • Sel et poivre

  • 1. Mettre le seigle dans une casserole. Couvrir avec 300ml d’eau et laisser frémir pendant environ 40min, jusqu’à ce que le seigle soit cuit.
  • 2. Préchauffer le four à 190°C. Précuire les carottes pendant 10min dans une casserole d’eau bouillante. Bien égoutter. Mettre dans un plat à four. Arroser de 2cs d’huile d’olive et parsemer de graines de cumin.
  • 3. 10min avant la fin du temps de cuisson du seigle, ajouter les champignons et bien mélanger. 2min avant la fin de cuisson, ajouter les pousses d’épinards et bien mélanger. Egoutter le seigle s’il reste de l’eau dans la casserole. Ajouter les carottes et bien mélanger.
  • 4. Préparer l’assaisonnement dans un ramequin, en mélangeant la moutarde, les câpres, le vinaigre, 1cs d’huile d’olive, du sel et du poivre.
  • 5. Servir la salade chaude dans des assiettes ou bols et verser l’assaisonnement dessus. Enfin, parsemer de cubes de paneer ou de feta.
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