John Myers
Awọn akoonu
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eroja
imura
- Red beet cress
- Radish sprouts
- Soy sprouts
- Owo omo
- Swiss chard alabapade
- Lollo rosso
- Sorrel titun
- Awọn irugbin Sunflower
- Eweko eweko
- Ata ilẹ clove tẹ
- Labalaba
- Lẹmọọn alabapade
- Ọgba cress
- Ata ati iyo
- Maple syrup
- Wolinoti
- Kikan balsamic funfun
ọṣọ
- Onion and bacon bread
afikun eroja
- Ata epo
ilana
- You start by peeling the sweet potatoes and cutting them into quite small cubes. Then they are pre-cooked by placing them on the stove with 4 cups of cold water and a dash of chilli oil and then bringing them to the stove. They should not be cooked for more than 5 minutes. Now pour off the cooking water mixture and let it take some color in a pan with a little chilli oil. Let cool down - done.
- The next step is the dressing - simply put all the ingredients listed in a shaker and mix well. Put in the fridge and let it steep.
- Now prepare the salad. Washing, cleaning and sorting is the first step. Then they press the garlic cloves in a little salt until it is a "cream" of the consistency. This is spread on the bottom of the salad bowl.
- Now add the salad and the sprouts on top - then the sunflower seeds and mustard seeds. Spread the sweet potato cubes on top and then let the dressing run over it, mix well and serve in large pasta plates. We like my bacon onion bread that is freshly baked and taken out of the oven. You can find the link here >>>>> Hearty brown bread (with bacon and onion) >>>>>
- Unfortunately, I didn't take any pictures of the plate that was already prepared - but it looks really nice - really summery !!!!
akọsilẹ
- the sweet potatoes can be served with a e.g. Spinach pasta to be substituted
