Ingredients

2 large potatoes, peeled, cut into slices then into quarters
a handful of kalamata olives, stones removed
a handful of sango radish sprouts, cleaned
whole sea salt, just enough to taste
extra virgin olive oil, to taste
a little lemon juice
a little rice or apple vinegar
a few pinches of nori flakes
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Steam the potatoes until cooked but still al dente. Transfer them onto a plate and let cool. When the potatoes are completely cold, divide them into induvidual serving plates. Coarsely chop the olives (or slice them into two halves), and add them to the potatoes. Add some sango sprouts, season with salt, drizzle with some olive oil, lemon juice and vinegar then sprinkle with the nori flakes and pepper and serve.

Makes 2 servings.

Ingredients: 

200 g corn cous cous (GMO-free)

2-3 handfuls sprouts (for this recipe I used leek and sango sprouts)

6-7 radishes, sliced 

2 handfuls stoned, chopped green olives 

1-2 cucumbers, cut into bits

juice of 1 lemon

4-5 tablespoons extra virgin olive oil (and 1-2 tablespoons extra for toasting the cous cous)

1 pinch Himalayan salt

fresh chopped parsley, to taste 

Directions:

Bring some mineral or filtered water to a boil (2-3 cups should be enough). Sautè the cous cous in a pan with 1-2 tablespoons extra virgin olive oil for around 1 minute. Remove it from heat and place it in a salad bowl. Pour over enough boiling water to cover the cous cous. Cover with a lid and let ‘cook’ for 1 to 2 minutes. Check doneness and add some more boiling water if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the lemon juice, olive oil and salt and toss. Add the sprouts, radishes, cucumber, olives and parsley and toss again. Sprinkle with some more fresh parsley if desired. Serve rather cool.

This salad is definitely a celebration of summer. It’s very refreshing and perfect as an appetizer or light lunch break. Although winter is almost here, I’m sure some readers around the world can still get hold of watermelons.

Makes 2 servings.

Ingredients:

the pulp of ¼ watermelon (seeds removed), cut into bite-sized pieces

4 cups fresh rocket

1 cup leek sprouts

1 cup fresh coriander leaves

4 tablespoons pumpkin seeds (toasted)

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

4 tablespoons extra virgin olive oil

the juice of 1 lemon

1 pinch whole sea salt

freshly ground black pepper (to taste)

In a large salad bowl, combine the rocket, the watermelon (which you will have previously cut into bite-sized pieces), the leek sprouts, and the pumpkin seeds (don’t forget to toast them!). Add the lemon juice, drizzle with the olive oil, sesame oil and rice vinegar, then sprinkle with whole sea salt and fresh black pepper to taste. Toss well and garnish with fresh coriander leaves. Serve chilled.