just in time for spring, trust on me to develop a diffuse kind of spring detox cleaning sensation. i want to throw everything out that’s superfluos, polish the candle sticks and silver, paint the walls a crisp, new white, wash every last bit of garment in my house, unfold and fold it anew, rethink everything. in other words: i want to get rid of the old, of dead weight. needless to say, i’m lacking time to perfect my whole life. but i mean we’re talking ideals here.
[gap height=”20″] in an ideal world, i’d constantly and consistently eat my greens. and i would have such an amazing beach body. well. nobody is perfect. but this little salad sure helps to have fun while you tick off your excessive to do lists.
layered salad in a jar with quick crispy bread
serves two / makes two jars
1 cup couscous, cooked (with a little vegetable broth)
each 1/2 bunch parsley and mint, very finely chopped
1 scallion, finely chopped
1 carrot, peeled and finely chopped
1/2 pomegranate, aerials
1 beet, raw or cooked, cubed
1 fennel, cubed
1 green apple, cubed
1 handful onion sprouts
1 lemon, juice
salt, pepper, olive oil for the dressing
combine the cooked and cooled down couscous with the herbs, scallions, lemon juice and salt into the glass jars. for the second layer, mix pomegranate, beet and carrot and layer, as well. finish off with the apple and fennel cubes, that you sprinkle with some of the lemon juice and season with black pepper. decorate with some sprouts. make a dressing with salt, pepper and olive oil and the remaining lemon juice and serve separately.
500 g spelt ww flour
about 1/2 liter mineral water
1-2 tsp. sea salt
4 tbsp. sunflower seeds
preheat the oven to 220 c / 430 f and line two baking sheets with parchment paper. combine flour, salt and water well and let rest for 10 minutes. with a wet tablespoon, ladle 4 dollops of the dough onto each baking sheet and flatten them into circles. sprinkle with the sunflower seeds and bake for 20 minutes. let cool on a rack.
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