Monday, November 3, 2014

Vitamin explosion

A salad is one of the best quick meal for a vitamin kick that helps you to stay healthy. Take you're favourite greens and pimp it up with a handful of grains, the juiciness of a fresh fruit, some seeds and an exotic vegetable. So you'll get in a minimum of time a complete meal, that leaves nothing to be desired.

Baby salad greens
grated sunchokes and carrots

sesame, pumpkin seeds and sunflower seeds

vitamin explosion

Recipe for four persons
3,5 oz. (100 g) pearl barley (quinoa, millet for the glutenfree option)
4,2 oz. (120 g) baby salad greens ( rocket, spinach, red mustard, pursley etc.)
7 oz. (200 g) sunchoke (topinambur)
7 oz. (200 g) carrots
½ pomegranate
1 ½ tbsp. olive oil
2 tbsp. pomegranate molasses
2 – 3 pinch cumin powder
2 tbsp. pumpkin seeds
2 tbsp. sunflower seeds
1 tbsp. sesame
salt and pepper to taste

First boil the barley in abundant salted water until it’s tender. In the mean time grate the sunchoke and the carrots with a potato grater. Put the grated sunchoke and carrots with the baby salad greens in a big bowl and mix them together. Now pop the pomegranate seeds out of the pomegranate. Put three tablespoons from the pomegranate seeds into a cup and squeeze them out ( for example with a big spoon), so that you get five tablespoons pomegranate juice. This juice you have to mix with the olive oil and the cumin powder and season it with salt and pepper. The remaining pomegranate seeds you can already mix under the salad.
After the cooked barley had time to cool down, give it to the mixed salad, too.
Next roast the sesame, the sunflower seeds and the pumpkin seeds at medium heat without shortening until it lightly browns and starts to smell.  
Finally pour the dressing over the salad and sprinkle it with the warm seeds.

Enjoy the support for your immune system!

Love Ida and remember cooking is our passion  

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