[ Summer salad ]
As promised a new recipe, this time it’s a vegan summer salad. Although I am not a vegetarian nor vegan, most of the days in the week i am eating like one. I call myself a “flexible vegetarian” so this means I eat in consideration of the animals and our environment, trying to find the right balance.
Since summer arrived this month (so happy that it finally did) I wanted to treat you with a variety of summer salads. And to start of with something exciting, I created a salad around the Rose flavour. One of the things I love about summer is dreaming away will walking in gardens filled with roses.
Roses have a very exciting flavour. Although I find it hard to cook with I am up for the challenge. After some experimenting i am quit happy with the result of the salad, hope you guys agree ^_^
Apricot Pistachio salad
INGREDIENTS
Start with slicing the apricots in halves and grill them in a pan for a few minutes on both sides. If you want you can use some extra olive oil in the pan depending on what kind of pan you use.
In another pan heat the pistachio nuts until they start smelling amazingly nutty, preferably without oil. Set both ingredients aside and start chopping the cucumber and spring onion, then mix in with the lettuce. Sprinkle with some olive oil according to personal taste.
In a small bowl mix the lemon juice, zest, rose water and salt. Add to the lettuce mixture, and start plating your salad. Sprinkle over the pistachios and place some apricots on top.
If you want more rose flavour, add some extra rose water.
