Karol
Mint-Pomegranate salad
Saláty před více než 6 roky z www.renskroes.com
Ingredience
- Ingredients
- 4 1/4 ounces (120 g) millet
- 1 teaspoon Veggie Powder Mix
- scant 4 cups (2 2/3 ounces, or 75 g) arugula
- 1 pomegranate, halved, seeds removed (see Tip)
- 1 1/2 tbsp ( ounce, or 10 g) fresh mint leaves, nely chopped
- small handful roasted almonds
- 1/2 tsp freshly ground black pepper
- Cashew Dressing
- 6 1/3 ounces (180 g) raw cashews
- 6 tbsp plus 2 tsp (100 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 2 cloves garlic
- salt, to taste
Postup
Rinse the millet in a fine-mesh sieve and drain completely. Bring 10 fluid ounces (300 ml) water to a boil in a large pan. Add the millet and simmer for 20 minutes until al dente. Drain the cooked millet using the sieve and transfer to a large bowl. Stir in the veggie powder mix and let cool. Combine all the ingredients in a to-go container, except the dressing, and refrigerate. Add all the ingredients to the food processor and blend for 2 minutes until a deliciously creamy dressing forms. Refrigerate in a jar with a tight-fitting lid. Pour a bit of the cashew dressing into a separate jar to take with. Wanna eat it right away? Serve the salade in a nice bowl and pour a little bit of the cashew dressing on top. Enjoy!
Tip: Give the pomegranate’s skin a good whack using a ladle before slicing it in half. This helps loosen the seeds.