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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 […]
Posted in: autumn,cooked,gluten-free,salads,savoury,seaweeds,spring,sprouts,summer,vegetables,winter
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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) […]
Posted in: lunch-box,salads,savoury,spring,summer,vegetables
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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 […]
Posted in: cooked
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VERSIONE ITALIANA