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Prep time
30 minutes
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Cook time
5 minutes
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Serves
2 Portions
Author Notes
A wonderful summery refreshing salad. A lot of wild greens and colorful ingredients. Wild chard with pineapple tomato and edible flowers. —Tastes Like Green Spirit
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Ingredients
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2 handfuls
wild herbs (we had baby chard and dandelions)
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1
bed of cress
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1
pineapple tomato
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1
small cucumber
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1 handful
walnuts
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some maple syrup
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salt, pepper, to taste
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1 pinch
hot pepper flakes
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1
baked clove of garlic
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6 tablespoons
olive oil
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1/2
orange, juice
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1/4
lemon, juice
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1 dash
maple syrup
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1 pinch
salt
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1/2 teaspoon
Baharat spice blend
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some chili
Directions
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Rub the clove of garlic with olive oil and bake on a baking tray at 250 degrees for 20-30 minutes until soft.* Be sure to read the note below!
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Meanwhile, wash the wild herbs under cold water and spin dry. Wash the tomato and cut it into thin slices. Do the same with the cucumber. Now spread the salad on the bottom of a large plate, then layer the cucumber and tomato on top, sprinkle with the flowers, if available. Add cress.
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Now roughly crush the walnuts and caramelize in a pan with a little maple syrup (really only 1 tbsp, that’s sweet enough) when the pan is hot at medium temperature for 2-3 minutes. Let it cool briefly and spread over the salad.
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When the garlic is soft, press it out of the skin and whisk together with orange juice, lemon juice, salt, pepper, baharat and maple syrup (you can also leave it out if it is sweet enough with orange juice). Then pour in the olive oil and blend at the same time with the hand blender, then it will be nice and creamy.
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Spread the dressing over the salad. Enjoy!
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