Getting
stuck in a food rut is just an opportunity to discover something new! We all
need inspiration and fresh ideas from time to time. Food doesn’t have to be
complex or fancy for it to be good, especially our day to day dinners and
lunches. Just something different than our usual dishes we have come to prepare
out of habit and ease.
Changing
combination and following the seasons can really help to expand our repertoire.
We’ve been getting huge sweet potatoes lately and fresh
snow peas & green beans so this salad is perfect for this autumn time of the year. Fresh dill can make such a wonderful addition to any salad or soup. It’s strong so use a small amount until you fall in love with the complex grassy flavours.
snow peas & green beans so this salad is perfect for this autumn time of the year. Fresh dill can make such a wonderful addition to any salad or soup. It’s strong so use a small amount until you fall in love with the complex grassy flavours.
This
can be served as a salad in it’s own right or with baked tempeh, other salads,
or your favorite risotto.
Makes
= approximately 4 serves
4x
medium sweet potatoes, roughly chopped into chunks
250gm
green beans, topped
250gm
snow peas, topped
½
bunch fresh dill, roughly chopped
½
cup macadamia nuts, roughly chopped
Dressing
¼
cup lemon juice
½
cup olive oil
1
tsp good salt or to taste
cracked
pepper to taste
a
splash balsamic vinegar
Place
the chopped sweet potato on a flat baking tray, drizzle with olive oil and
sprinkle with salt. Bake for 20 minutes or until golden brown at 190C.
Remove
and allow to cool slightly before serving.
This
salad can be served warm or cold.
Blanch
the snow peas and green beans in boiling water for 30 seconds or until bright
green and still crunchy.
Cool
in cold water to retain the colour and stop the cooking process or tossed with
sweet potato and fresh dill and dressing and serve immediately.
Dressing
Shake all the ingredients in a jar and dress the salad when ready to serve and eat!
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