In essence, this salad is made with whatever vegetables you may find in the fridge. The only thing to follow is to prepare a green base of -let’s say- spinach or rocket and add other vegetables that may be in season. I could add beets or even baked aubergine. What we cannot add is cabbage, cucumber and other vegetables with lots of water because they are just going to weaken the taste.
You may sprinkle sesame seeds if you like because it becomes crunchier.
You will notice this salad tastes better if you eat it while listening to The Time is Now, by Moloko.
For 2-3 servings
- 2 cups spinach, chopped
- 1 cup rocket, chopped
- 2 cups red bell peppers, or orange or yellow or green
- 3-4 sun dried tomatoes chopped
- 2 spring onions chopped
- 2 tbsps dill, chopped
- 2 tbsps parsley, chopped
- 2 carrots, chopped
- some sesame seeds (one handful)
For the dressing
- 4 tbsps olive oil
- 2 teaspoons balsamic vinegar
- ½ garlic clove, pounded
- Salt, pepper
Mix all the vegetables together in a big salad bowl. Mix all the dressing ingredients together in another bowl. Just before serving, pour the dressing on the salad.