Sweet potato and chickpea salad

Tags

chickpeas, garbanzo beans, salad, sweet potatoes, vegan, vegetarian, walnut oil, yams

One of my all time favourites.  Perfect for a lunch or as a side salad.

Serves 6

Ingredients:
3 medium sweet potatoes
1 tablespoon cumin powder
1 cup chickpeas/ garbanzo beans
dressing:
2 teaspoons wholegrain mustard
4 teaspoons walnut oil
4 teaspoons olive oil
1 tablespoon honey
Juice of 1 lemon
Salt and freshly ground black pepper
Cilantro, fresh, roughly chopped
4 teaspoons sesame seeds or chopped walnuts

Preparation:
Preheat the oven to 225 C / 450 F
Scrub the potato skins with a brush but do not peel
Make a few incisions in the potato
Sprinkle with cumin
Wrap individually in aluminum foil
Place in the oven and bake for 45 – 60 minutes
Remove and set aside to cool
dressing:
Whisk the mustard, walnut oil, olive oil, honey and lemon juice together
Season to taste
Add the chickpeas to the dressing
Crush the sweet potatoes with a fork and top with the chickpeas and dressing
Sprinkle with cilantro and sesame seeds
Bon appetit!

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Corn salad with basil pesto dressing

Tags

basil, corn, green beans, pesto, salad, summer

The salad really does become more flavourful over time, so I like to make it a few hours in advance before serving — this makes it perfect for a summer picnic or barbecue.

Serves 4 to 6

Ingredients:

• 4 corn cobs
• 2 tbsp butter, melted
• 2 garlic cloves, crushed
• 100g / 4oz fine green beans
• 1 red pepper, diced
• 1 red onion, finely sliced
• A handful basil leaves, chopped, to garnish
• For the basil pesto dressing
• 250g / 7 to 8oz basil pesto
• Juice and grated rind of ½ lemon, to taste

Preparation:

Cook the corn in boiling salted water for 8 minutes, or until just tender
Cut the corn kernels off the cobs and reserve in a bowl
Heat the butter in a pan and sauté the garlic
Add the green beans, cook for 3 minutes and season to taste
Mix the corn with the remaining salad ingredients
Mix the pesto, zest and juice of ½ lemon
Pour the basil pesto over the salad and toss well
Scatter with basil leaves to garnish

Enjoy!

Salade Frisée aux Lardons – Endive salad with bacon

Tags

bacon, classic french, egg, endive, frisee, lardons, salad

Maison Travers

This is one of my all time favorite classic french bistro salads. So easy to put together and a meal in itself or a starter, all depends on how much you serve yourself. You want to use a nice curly endive salad with tender, light green centers. Do not use the harder dark green outer leaves. For the lardons, you may use bacon or pancetta and traditionally the egg is a soft poached egg. Clearly as you can see from my photograph, I did not use a poached egg. A poached egg is way better as when you cut into it, it runs out onto the salad, croutons and lardons and is so good, but I had two hard-boiled eggs in my refrigerator that I wanted to use, so I used that instead.

Serves 4

Ingredients:

4 handfuls frisée / curly endive
200g lardons
4 eggs
2 teaspoons dijon mustard

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