food | style
a masterclass in... Salad
As the summer fades a warm salad is a nice way to ease into Autumn with a healthy, hearty and tasty lunch . There is an abundance of vegetables around and anything can be used, a great way to use the quirky and overgrown squashes and pumpkins from the garden.
Pomegranates, super high in antioxidant add a fruity fresh flavour that really lift a salad and add a jewel like garnish.
Autumn is when pomegranates are grown closest to home, those of us getting slightly older remember when it was a short but abundant season and
By Mark Horton at French Franks, Newport and Ryde
far less choice of other exotic fruits on the shelf, often eaten as a snack at school using a cocktail stick to pick out the seeds!
We are using a base of couscous, but any salad leaves (baby spinach is quite special) or wild rice, quinoa are all good.
Crumbled Feta cheese and a sticky balsamic glaze fi nish off the dish.
Try this with your home grown vegetables, or available at French Franks weekly on a Thursday through September to eat in or take away.
Ingredients Serves 4
A mix of available coloured roasting vegetables – for example:
½ Butternut squash 1 Courgette 3 Red onions 2 Carrots 2 Parsnips ½ Bulb of garlic 1 Pomegranate 250ml Balsamic vinegar ½ Cup brown sugar 150g Feta cheese
warm rainbow salad for late summer
Method
1. Put the balsamic vinegar in a heavy based pan and add the brown sugar and a similar amount of water.
2. Roll the pomegranate around to loosen the seeds. Cut off the crown end to expose the natural sections of the pomegranate and cut down them to open the fruit like a flower. Strip out the seeds - this can be done with your thumbs in a bowl of water, the water helps to separate the white pith which floats while the seeds sinks. It avoids mess and stained clothes!
3. Peel and chop the vegetables into similar thickness slices, pieces or wedges around 10- 15mm thick.
74
www.styleofwight.co.uk
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