Often, when I have no idea what I want to eat, I like to go in the produce section of the supermarket and pick out anything that's been grown locally, then piece it all together in a salad. Voilà, that's my lunch or dinner sorted.
This happened to me last night and the result was a great salad that I want to make again:
Vine tomatoes, Green Beans, Endives, Courgette and Plums (Green Reine Claude in this case) with a Soy and Honey dressing.
Ingredients (2 Bowls):
8 Medium Vine Tomatoes
150g Green Beans
1 Courgette
3 Endives
5 Plums
Pine Nuts (1 large handful)
For the Dressing:
2 Tbsp Soy Sauce (Gluten Free)
1 Tbsp Honey (Or Maple Syrup if Vegan)
1/2 Lemon
Method:
Toast the pine nuts in a dry frying pan for 2 minutes (or until golden brown).
Blanch the green beans: Cook them for 5-7 minutes (until tender but still with a bite) in boiling salted water then drain and run under cold water (or put in a bowl or icy water if available).
Once the green beans are cooked, I like to pull them into two strands, but this isn't mandatory.
Make ribbons out of the courgette by peeling it continuously.
Fry the courgette ribbons in a little oil for 3 minutes to remove some of their water.
Drain the courgette ribbons and press them slightly.
Quarter the tomatoes and the plums, and roughly chop the endives.
Assemble all the ingredients into bowls.
To make the dressing: Squeeze the lemon into a jam jar, add the soy sauce and honey/syrup. Place the lid on top and shake like it's Saturday night and someone's put on some classic Shakira tunes..
Pour the dressing onto the salad and you're done.
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