Tuesday, 29 November 2016

Spinach, Carrot & Kolonji Salad

This is a great salad, highly nutritious, quick to prepare and very delicious. I bastardised this recipe from one which required watercress and dandelion greens. You can of course do this, or add in something like sorrel, pea shoots or microgreens. Anything green that moves (or doesn’t) is fair game!

Carrot, grated
Spinach, bag of, washed & shredded (3-4 large handfuls)
10 Dates, cut into small pieces

Prepare the vegetables opposite & mix in a large salad bowl thoroughly.
1 cup fresh orange juice

Add the orange juice to the salad & mix.

3 Tbsp Coconut oil
1 tsp Kolonji (onion, or black) seed

Heat the oil on a medium heat.
Add the kolinji, let it fry gently until aromatic.
Add to the salad and stir

For best results, this salad should be eaten whilst the drizzle is still warm, but it fares quite well if it is stored in the refrigerator for the next day. The coconut oil solidifies and along with the kolonji and dates, makes a nice frosted coconut type effect. In such circumstances I put it on top of warm food (such as roasted vegetables) and let the coconut oil gently melt, which makes the salad texturally interesting. 

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