So last weekend I had my standby weekend and I finally got around to making this salad. It’s a salad, I know, but still.
This book has been on my wishlist for a few months now, but since I generally only like a few recipes in a cookbook I try not to buy them anymore, but after reading reviews on the internet I finally gave in and bought it. In just over 200 pages this book offers loads of recipes, tips and tricks and a lot of things every clean eater should have in their freezer/pantry. I’m crazy about this book, which you can normally tell by the amount of sticky’s I put in a book. I think this one has over 20!
So I really wanted to share a recipe from this book with you guys, but I didn’t want to pretend it was my own. So I e-mailed the writers of the book and asked permission to post one of the recipes. And happy me! They let me, but I ‘had’ to limit myself to one or two. Seemed like a impossible thing to ask because I want to share everything!!! I did change it a little bit because the original salad called for real goats cheese, so I replaced it with a vegan goats cheese. And that really worked out great.
So… here is one of the recipes from one of the most amazing books I’ve bought in years… All I have to do now and visit one of their salad bars in Amsterdam (hint hint)…
What do you need (2 large servings)
- 80 gr. of spelt
- 150 gr. eggplant
- 200 gr. of pumpkin
- 150 gr. of dandelion lettuce
- 10 cherry tomatoes (halved)
- 100-150 gr. of goats cheese (soft)
- fresh basil
Start with marinating the goats cheese. Cut the goats cheese into bits and roll little balls from it. Mix the oregano, thyme, rosemary, salt, pepper and garlic together and cover the little balls in the spice mix. I couldn’t do that with my goats cheese because it’s not really soft. So I just cut it into little pieces and covered it with the spices. Set aside until you are ready to use. This seems to get better if you make this a few days up front and leave it under oil to marinade.
Cook the spelt according to the directions on the package, mine took about 20 minutes. Drain under cold water to let it cool down faster and mix together with the fresh basil. While that is cooking cut the eggplant and pumpkin into small chucks and roast in the oven for about 20 minutes in a 200 degrees Celcius oven.
Put the lettuce on a plate and put on a little dressing (see below), add the spelt, cherry tomatoes. Spread over the eggplant and pumpkin and top of with the cheese. Finish the whole thing with the pecans and olives.
The dressing used in the book can be make with:
- pomegranate vinegar (35 ml)
- balsamic (10 ml)
- 5 ml of water
- walnut oil (15 ml)
- olive oil (90 ml)
- sunflower oil (90 ml)
Put all the ingredients (except for the oils) in a blender and blend for about 2 minutes. Add the oil while the blender is still doing it’s thing. Taste and add some more spices if needed.
I didn’t want to make the whole dressing, so I just mixed some balsamic and oil and tossed that through my salad.