We went out for dinner last night to a lovely vegetarian restaurant in Brighton called Food for Friends. We both had their salad for a starter and I decided to try to replicate it as best I could for my lunches at the start of the week and for dinner tonight. It is. a great mix of grains, nuts and seeds and could be host to a whole lot more; I had meant to add some sea vegetables.
The most time consuming part is preparing the different grains which need to be cooked separately and for different amounts of times. I cooked up a big batch of each so that I could not only use them in this salad but have some to stir into a chilli tomorrow.
1 cup cooked barley
1 cup cooked quinoa
1 cup cooked green lentils
1/4 cup walnuts
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1 large sweet potato
1 large beetroot
1 tbsp cumin seeds
1 tbsp balsamic vinegar
1 tbsp Olive oil
2 tbsp finely chopped capers
Slice the beetroot and sweet potato as thinly as possible, rub in oil and roast until crisp. Sprinkle with cumin seeds.
Once cooked mix all the other ingredients together and serve with a green salad, topped with the root vegetable crisps, a slice of sourdough bread and a spoonful of hummus.
- Alfalfa: a tiny plant but gigantic superfood (scoopovercake.wordpress.com)
- Cauliflower and potato salad (danishstorm.com)
- Winter wonder foods to keep you healthy (telegraph.co.uk)