A big warm welcome peeps!
The lockdown has either reduced your waistline or expanded it, the truth is whether you agree or not, we all need to be eating more green vegetables.
You know famous the saying - "eat your greens", mainly came from our parents telling us as kids to eat our over cooked vegetables, they weren't wrong, green vegetables have a huge amount of anti-oxidants that we need in order to help our bodies immune system.
This is exactly what we should be focusing on at this period in time.
I wanted to share a recipe, which to me is firm favourite in any of the restaurants that I run, customers have always had great feedback, the dish is vegan, which also ticks a box, as we know vegan menus are more prominent in the dining scene, this gives us chefs a very positive challenge to make vegan recipes interesting and delicious.
The salad is always served at room temperature, and has various textures, as there's nothing more boring than a having a 1 dimensional salad.
I always stick to having around 5 types of greens, it always depends on the time of the year and what the season has to offer.
INGREDIENTS
ASPARAGUS – 50g – lightly grilled
MANGE TOUT – 50g -
BROCCOLI – 50g – lightly grilled
BABY SPINACH – 30g
PEAS – 50g
PUMPKIN SEEDS – 10g – lightly toasted
SALT – to taste
FOR THE DRESSING
OLIVE OIL – 30g
GRAIN MUSTARD – 30g
HONEY – 30g
APPLE CIDER VINEGAR – 10g
SALT – to taste
PEA SHOOTS – to garnish
METHOD
1. Place all of the ingredients for the salad in a mixing bowl, add a pinch of salt, mix well.
2. To make the dressing, whisk all of the ingredients together, check the seasoning, adjust if required.
3. To finish, add the dressing to the salad, mix well, making sure the dressing covers all of the salad ingredients, place onto your serving plate, garnish with the pea shoots – enjoy!
Super simple and easy to put together, so no excuses, have a go!
Till next time 😉
JKP