Trout and seed salad

YOU Diabetics - - Contents -

This salad is YOU food editor Car­men Niehaus’ ver­sion of the pop­u­lar gar­den salad served at Baby­lon­storen farm near Paarl in the Western Cape.

NUT SPRIN­KLE

20 g whole al­monds or wal­nuts pinch of brown sugar 10 g pump­kin seeds pinch each of ground cumin, cin­na­mon and co­rian­der 5 ml (1 t) sea salt flakes

SALAD

1 pack (180 g) mixed let­tuce leaves and/or cos let­tuce 4 plums, nec­tarines, ap­ples or pears, pips or cores re­moved, sliced 2-3 young beet­root or car­rots, scrubbed and cut into pa­per-thin slices 8 slices smoked trout or shaved ham

DRESS­ING

60 ml (¼ c) plain yo­ghurt 30 ml (2 T) olive oil 15 ml (1 T) le­mon juice 5 ml (1 t) le­mon zest salt and freshly ground black pep­per

1 Nut sprin­kle Mix the in­gre­di­ents ex­cept the salt flakes and toast in a dry pan un­til slightly browned. Add the salt flakes and leave to cool. Store in an air­tight con­tainer.

2 Salad Ar­range the in­gre­di­ents on a large plat­ter.

3 Dress­ing Mix the in­gre­di­ents and spoon over the salad.

4 Sprin­kle on the nut mix­ture and serve im­me­di­ately.

Prepa­ra­tion time: 15-20 min­utes

4 por­tions

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