The harvest salad is really tasty and nutritious.
Harvesting salad includes root vegetables, spinach and bulgur. Pasi Liesimaa
The rich taste of this harvesting salad is charming all.
It has also been noticed by the signatory who has provided chef Risto Mikkola Created a salad already at several parties and events. All diners are arranging it.
The salad is based on a Bulguri familiar from the Middle Eastern kitchen, which is a big wheat. Bulguri contains more minerals and vitamins such as vitamins B and K, phosphorus, iron, manganese and protein than rice, pasta or couscous.
As its name suggests, the salad has a harvesting flavors: carrots roasted in the oven, musk pumpkin and parsnip, and apples, spinach, onion and grapes.
There are plenty of raw materials. They and apple vinegar sauce give the salad a really delicious and interdimensional taste.
Harvest
2 carrots, peeled and diced
1 small musk pumpkin, caught and diced
1 parsnip, peeled and diced
olive oil
salt
pepper
fresh thyme
1. Spin the root cubes in oil, season with salt, pepper and thyme.
2. Roast in a 200 degree oven for about 25-30 minutes until ripe and slightly caramelized. Cool.
Salad template:
200 g of babypinate
1 apple sliced
½ red on the thin slices
1 dl grapes, shelled
100 g of feta cheese, crushed
300 g bulgur, cooked (can also use pasta or rice)
Sauce:
2 tbsp oils
1 tbsp apple vinegar or lemon juice
1 teaspoon of dijonin button
1 teaspoon honey or maple syrup
1 garlic nail, crushed
salt
black pepper
1. Mix the sauces.
Prepare the salad:
1. Put all the ingredients in the bowl, pour over the sauce.
2. Stir well, season with salt and pepper if needed.