October 09, 2012

Early Autumn Market Salad

Early-Autumn-Market-Salad

I spent last weekend on a yoga retreat, part of my teacher training course, where I had already stayed last year. The whole weekend was total bliss with time to unwind, reflect, share and live in the present moment. I feel so grateful to be part of that course as it has brought so much to me. I can’t praise enough the food – Andrea, our cook, treated us with healthy, wholesome and nourishing foods, which surely will inspire me to try some of her recipes.

The week before, I made this colourful salad by throwing together a mix of vegetables I found at the market. The colours of the ingredients were so beautiful and reminded me of the leaves on the trees, progressively changing colour at this time of year.

Early-Autumn-Market-Salad

Early Autumn Market Salad – serves 4

• Grains of 2 corn cobs
• ½ kohlrabi, grated
• 1 red pepper, finely sliced
• ½ cucumber, sliced
• 2 plum tomatoes, cut into small cubes
• 2 spring onions, finely sliced
• 2 purple carrots, peeled and sliced
• A handful runner beans, chopped
• Salt and pepper
• Juice of ½ lemon
• 1tbsp tahini
• 2tbsp olive oil
• Topping of your choice (optional): basil, feta, nuts…

1. Blanch the runner beans for 5 min in a pan of boiling water. Drain and rinse under cold water.
2. Arrange all of the ingredients in a salad bowl, side by side.
3. Prepare the dressing in a little bowl by mixing salt, pepper, lemon juice, tahini and olive oil. Pour over the salad. Mix well and serve. Add any topping of your choice.

Salade du Marché de Début d’Automne – pour 4 personnes

• Les grains de 2 épis de maïs doux
• ½ chou rave, pelé et râpé
• 1 poivron rouge, épépiné et finement émincé
• ½ concombre, coupé en rondelles
• 2 tomates olivettes, coupées en petits cubes
• 2 oignons nouveaux, émincés
• 2 carottes violettes, pelées et coupées en rondelles
• Une poignée de haricots à rames, coupés en morceaux
• Sel et poivre
• Jus d’1/2 citron
• 1cs de tahini
• 2cs d’huile d’olive
• Addition au choix (optionnel) : basilic, feta, fruits à coques…

1. Faire blanchir les haricots à rames 5min dans une casserole d’eau bouillante. Egoutter et rincer à l’eau froide.
2. Arranger les ingrédients dans un grand saladier, côte à côte.
3. Préparer l’assaisonnement dans un petit bol en mélangeant le sel, poivre, tahini, jus de citron et huile d’olive. Verser sur la salade et bien mélanger. Servir avec l’addition de votre choix.

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