Red - - SELF -

I know potato salad seems a tad retro, but cooked and cooled pota­toes are one of the best sources of re­sis­tant starch, which helps bac­te­ria to pro­duce sub­stances that sup­port the health of the gut. This salad also con­tains pro­bi­otic gherkin. Bril­liant on its own, or with some slices of un­pas­teurised hal­loumi mixed in.

SERVES: 2 to 3 PREPA­RA­TION TIME: 30 min­utes, plus soak­ing and dry­ing time

COOK­ING TIME: 15 min­utes 1 tbsp pump­kin seeds

1 tbsp sun­flower seeds

225g baby new pota­toes

3 large un­pas­teurised gherkins Hand­ful of two types of fresh herb (chervil, mint, pars­ley and dill) Gen­er­ous hand­ful of rocket 1 tbsp shelled hemp seeds 1 tbsp tahini

Juice of 1/2 lemon

1 The day be­fore: ac­ti­vate the seeds by soak­ing them in fil­tered wa­ter with a tea­spoon of min­eral-rich salt for eight hours, then dry out in a 50ºc oven for five to 10 hours. This helps make them more nu­tri­tious. Or, you can buy ready-ac­ti­vated seeds. Steam the pota­toes, leave to cool, and re­frig­er­ate overnight.

2 Finely slice the gherkins, chop the herbs and add to a bowl, along with the pota­toes. Add the rocket, pump­kin, sun­flower and hemp seeds.

3 In a small bowl, mix the tahini with the lemon juice, a pinch of min­er­al­rich salt and a lit­tle fil­tered wa­ter to thin to a creamy con­sis­tency. Add this to the bowl with the salad and com­bine to­gether thor­oughly. e

To hear Eve talk­ing about eat­ing for a healthy gut, and demon­strate how easy it is to make sauer­kraut and ke­fir, join us for Smart Women Week. When? 9.45am-12.30pm, 30th Septem­ber Where? Asia House, 63 New Cavendish St, Maryle­bone, Lon­don W1G 7LP...

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