The Clean Hearty Salad

Clean Hearty Salad

Giving my system a little rest this weekend by eschewing animal products in favour of whole foods. Sounds dull as hell right? It wasn’t. There was so much flavour in this salad, plus it’s loaded  with anti-inflammatory cinnamon. Which is a good thing.

See also: great side dish and/or take to work lunch for several days on the trot. *you can always add feta.

 

Fresh Recipe: The Clean Hearty Salad

1 cup red camargue/ wild rice (something fancier than brown or white)

1 cinnamon stick or 1 tsp powdered cinnamon

2 leeks  cleaned and cut into finger length sections, then halved

1 medium sweet potato cut into 2 x 1 inch pieces

1 tsp paprika

1/2 tsp powdered cinnamon

2 cloves garlic, crushed

olive oil

salt

1 bunch chervil

2 tbsp sesame seeds (for calcium)

1 lemon

Place the red rice in a pan with a ratio of 1 cup rice to 1 1/2 cup cold water. Place the cinnamon stick in the pan, before bringing to the boil, then reducing to the lowest heat setting and covering with a lid, for 25-30 minutes.

Putting an aromatic spice in the pot with rice is one of my favourite ways to add flavour.

Cinnamon infuse your rice.

Infuse that rice.

Pre-heat oven to 200 C. In a bowl, coat the chopped leaks in a slug of olive oil, season well with salt and pepper. Space out on one large tray.

Re-using the same bowl, coat the sweet potato with another glug of olive oil (you could also use coconut oil) the paprika, crushed garlic, powdered cinnamon and seasoning. Lay out on another tray.

Place both trays of veg in the oven, leeks on top. After 12-15mins, check the leeks. You want them coloured, cooked and just before charring. Remove and cool. See if the sweet potatoes are soft, if not, leave them for 5 more minutes before removing.

Once the rice is cooked and all the water has evaporated, remove from the heat. discarding the cinnamon stick and adding a touch of olive oil andsea salt before stirring. Allow to cool to room temperature (you can accelarate this by spreading flat on a pan or plate.)

Roughly chop the leafy end of your chervil, discarding the stalks.

Grate the zest of one lemon (unwaxed) before squeezing the juice into the rice. Combine with chervil and sesame seeds, plus the roasted leeks and sweet potatoes.

Keeps: 3-4 days

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Categories: Food, Salads

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