Biodynamic autumn veggies
When I promised myself the other day to get out of my comfort zone and drive my way to a biodynamic farm to get the ingredients for my kale salad, I must admit, I was a bit resistant and my mind came up with all kinds of excuses to keep me in that zone of zones. Why not go to a whole foods market just around the corner of my house. Hmm it might start raining in a minute and also I have lots of things on my to do list, is it wise to spend all this time for a few groceries? Regardless of this murmuring, I just kept my promise and headed over to this wonderful farm about 24km from my house. When I got there, saw the farmersshop, touched the produce, stroke the animals and spoke to the farmer, my only regret was that I didn’t take the bike instead of the car. Quality always pays off and just like that I gathered beautiful autumn veggies for lunch and once back home, I made myself a nourishing kale salad with heirloom tomatoes, yucon, red onion, yellow beet, kalamata olives and a beautiful creamy tahini dressing and spent the afternoon with my husband watching movies, snuggling and ignoring the rest of my to do list.
Ingredients:
Salad:
Green and purple kale
Tomatoes (preferably mixed varieties)
Yellow beet
Red onion
Yucon
Kalamata olives
Juice of half a lemon
Sea salt
Sesame seeds
Dressing:
2 tbsp Tahini
2 tbsp Lemon juice
2 tbsp water
Black pepper
Cumin
Sumac
Method:
- Chop kale and massage with lemon juice and seasalt (and if desired some olive oil) for a couple of minutes until the leaves become tender.
- Add tomato, beet, onion and olives.
- Mix the dressing ingredients and add to the salad.
- Serve with sesame seeds sprinkled on top.
With love from the Happy Earth Kitchen
