What makes it alternative? Salads don’t need to be your basic, raw lettuce, tomato and cucumber. Adding charred, seasonal vegetables to some bitter leaves provides a more satisfying salad.
Makes enough for 4
- 2-3 Heads of chicory
- A handful of rocket leaves
- 1-2 fennel bulbs, sliced
- Bunch asparagus
- Bunch of tender stem broccoli
- Bunch spring onions.
- Goats cheese
- A few tbs Olive oil
- Apple cider vinegar
- Salt and pepper to taste.
The how to:
It probably takes just as long to prepare this salad as it does to prepare a boring, and not very satisfying, lettuce, tomato, cucumber salad.
Prepare some green seasonal vegetables. You could also use: green beans, asparagus, young bread beans (steam and add to the salad) or even cauliflower. Toss in olive oil, salt and pepper and char-grill or roast in the oven.
Prepare your salad leaves. Layer your charred veg and sliced goats cheese while the veg are still warm. Cover with a apple cider vinegar dressing. I like to make mine equal quantities of oil and vinegar and a little salt and pepper.
Why it’s so good
Even in summer the Vata digestion may struggle with raw salads. Charring seasonal green vegetables with olive oil keeps the dish light while removing the ‘rough’ qualities. Using bitter leaves like chicory and rocket are also very balancing for Pitta dosha throughout summer.
Balancing the Doshas
This is a perfect summer meal for all the doshas. Pitta and Vata dosa would benefit from a little more carbs with this dish. I served it with a crispy skinned olive oil baked potato.