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!

Endive, Roquefort and walnut salad

Tags

classic french, endives, roquefort, salad, walnut oil, walnuts

I think that this must be one of my favourite winter salads, it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist.The crunchy endive with fresh walnuts, creamy yet strong tasting Roquefort all dressed in a fragrant walnut oil – yum! This is a classic bistro salad if ever there was one. Usually served as a starter or even a main course but it is not a side salad. Make sure you have a soft and creamy Roquefort and not a dry and crumbly one. Due to the cheese being salty, I do not add salt to this salad. I also was lucky enough to use walnuts from our trees that we harvested in October (we still have heaps).  Feel free to toast them if you wish but I used them fresh.

Serves 6

Ingredients:

2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Belgian endives, about 6
1 cup / 120g organic walnut halves
180g / 6oz Roquefort, crumbled
4 tablespoons / 60ml walnut oil

Preparation:

Wash and dry the endives, remove 2cm / 1″ from the stem end of each endive, discard the core, and cut the rest across into 2cm /1″ chunks (do not use the very bottom hard bits)
Place the leaves in a large salad bowl
Add the walnuts and the crumbled Roquefort
Combine the lemon juice with the oil and pepper and whisk to blend
Drizzle the dressing over the salad and toss
Serve immediately
Bon Appétit!

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