It’s that time of the year when the weather is getting warmer and I start craving raw and cold salads again. This week, at the farmers’ market, I brought home lots of kohlrabi and turnips with the main intention to eat them raw (which is how I like them better anyway).
I know that a lot of people aren’t particularly excited about turnips, and even though I used to share the same opinion, I’ve been rediscovering this vegetable and absolutely loving its versatility. I’ve been enjoying thinly sliced turnips with just a dash of salt and black pepper as a light snack these days – there’s something about its light and yet slightly bitter flavour that I really love.
Anyway, this salad is pretty much like a coleslaw, with lots of crispiness and different textures. I felt I needed to balance that with a smooth dressing, and that’s how I ended up making an apricot-based one. I was really pleased with how it turned out – it’s sweet and tangy at the same time, with just a hint of cumin to make it more complex and intense.
Farmers’ Market Salad with Apricot-Cumin Dressing
For the salad:
220 g /5 medium sized carrots, grated
140 g /1 large kohlrabi, thinly sliced
120 g /1 large turnip, thinly sliced
200 g /1 large orange, sliced into half-moons
15 g / half a bunch of parsley, finely chopped
15 g / half a bunch of coriander, finely chopped
60 g /1/2 cup pistachios, coarsely chopped, toasted and lightly salted
For the apricot-cumin dressing:
65 g /6 dried unsulphured apricots, roughly chopped
6 Tablespoons olive oil
6 Tablespoons lemon juice
3 Tablespoons water
1 ¼ teaspoons cumin seeds, toasted and ground in a mortar and pestle
¼ teaspoon sea salt
black pepper to taste
Combine all the ingredients for the salad in a large bowl.
Put the apricots in a small bowl. Pour 1 cup of boiling water over them, cover the bowl, and let stand for at least 10 minutes, or until the apricots are very soft.
In a blender, combine the drained apricots with all the other ingredients for the dressing. Blend until you get a very smooth mixture.
Pour the dressing over the salad (you might not need all of it, use just enough to coat the vegetables), mix with a wooden spoon or with your hands and serve immediately.
Even though I have a few favourite foods and I’m, at times, fixated over some specific ingredients (this time around, pomegranates is what I’m obsessed with), I pretty much like to vary what I eat. I do not usually plan what I’m going to have; I’d rather go to the market and, based on what I find and seems to be the freshest produce, I make my own choices.
However, this “go with the flow” attitude doesn’t apply to breakfast. For breakfast, I almost always have oatmeal porridge with raw cacao and a sliced banana. When I say “almost always” I actually mean I’ve been having this very same breakfast, everyday, for almost 3 months in a row. Coming from a person who’s pretty curious when it comes to try plant-based foods and ingredients, this is a bit embarrassing. However, having acknowledged that, I’ve been trying to be a bit less predictive when it comes to breakfast fares. This millet bowl, even though sharing the same spirit as my dearest oatmeal porridge (creaminess, warmth…), is a totally different thing. Its flavour profile reminds me, somehow, of Halva, the greek dessert, because of the nuts and dried fruits. It’s sweet, creamy, comforting… and pretty much everything I crave in the cold autumn mornings.
I already have a couple more ideas for different breakfasts on my mind and, as this blog is lacking breakfast foods, I’m eager to share a couple more with you in the meantime. I’ll also come back soon with a few Christmas-inspired recipes. (;
Millet Breakfast Bowl
(serves 4 to 6)
200 g / 1 cup millet
1 tablespoon olive oil
45 g / ¼ cup dried apricots, chopped
35 g / ¼ cup golden raisins
1 big handful /35 g walnuts , finely chopped
1 strip of lemon or orange rind
500 ml / 2 cups unsweetened almond milk
125 ml / ½ cup water
80 ml / 1/3 cup brown rice syrup
½ teaspoon cinnamon
1/8 teaspoon salt
In a medium sized pot, over medium heat, heat the olive oil. Add the millet and fry it in the oil, stirring constantly, until golden brown (about 3-4 minutes).
Add the cinnamon, lemon or orange rind and salt to the millet, followed by the almond milk and water. Bring the mixture to a boil, and once boiling, decrease the heat to medium-low. At this point, add the brown rice syrup, apricots, golden raisins and walnuts and give everything a good stir. Cook over low heat for 20-25 minutes. It’s ready as soon as the mixture is soft and creamy.
Serve and eat while warm, with an extra drizzle of brown rice syrup, a few more walnuts and some pomegranate seeds.