About a week back I realized there is no salad on my blog. Let me tell you – this is not reprasentative of my diet, I love salads and eat them a lot. Of course there are like a million (hyperbola) different ways to prepare a salad. Sometimes salads don’t even have anything green in it, but that’s another story really. Also the distinction to happy bowls is really vague. My take on salads is this one: throw pretty much anything you fancy in a bowl (but make sure there is some lettuce, too), drizzle it with dressing or sauce and there you go. Call it happy bowl, call it salad. You might even go ahead and just call it your lunch!
Like I told you, you don’t really have to stick to this recipe, see it more like a modular assembly system of sorts. Your base should be some lettuce, it can be any kind. Then for the autumn-y feeling and aroma add some roasted seasonal veggies. Brussels sprouts must be my favourite winter veggie of all time and pumpkin is a no brainer right now. To find out which vegetables are in season at the moment, shop at your local food market or consult a calendar. There are numerous available online, like this one for example. Then add whatever you can find in your fridge, like tofu, canned corn, olives, cucumber, tomatoes, bell pepper, grated carrots, radishes and so on. Also there are some super food toppings just waiting to be the star on your bowl, for example sprouts, pepitas, sunflower seeds and any kind of nuts. Drizzle with your favourite dressing, et voilá!
For the salad:
300g hokkaido pumpkin, sliced
2 tablespoon olive oil, divided
1 pinch of salt, pepper and curcuma
200g brussel sprouts, trimmed and halfed
2 tablespoon lemon juice
1 pinch of salt, pepper
150g smoked tofu, cut into triangles
1 tablespoon vegan butter
200g lamb’s letuce, washed
200g corn, canned
2 tomatoes, sliced
1 small onion, sliced
2 tablespoon walnuts
For the dressing:
2 tablespoon tahini
3 tablespoon water, cold
2 tablespoon lemon juice
1 clove of garlic, minced
1 pinch of sea salt and pepper
1. Preheat the oven to 220°C.
2. In a medium sized bowl combine the pumpkin with half of the oil and the spices. Evenly spread it on a baking sheet and roast for 10 minutes.
3. Do the same with the brussels sprouts. Coat them with oil, lemon juice and seasoning, then add it to the baking sheet with the pumpkin and roast for another 20 minutes.
4. Prepare the dressing by combining all the ingredients, then set aside.
5. Melt the butter in a small pan and fry the tofu triangles on both sides until golden and crisp.
6. On a plate arrange the washed lamb’s lettuce, onion, tomatoes, corn, pumpkin, brussels sprouts and crispy tofu. Then sprinkle with walnuts and alfalfa sprouts and drizzle with the lemon tahini dressing.