es, yes – I still remember that I guide my team members to follow the diet food but nothing happens. Everyday going with the steaks and heavy dessert. Due to weekend I have promised myself to follow the diet food for 2 days. Here you go, let me start with my lovely salad.
So let’s start the weekend 100% politically correct with a warm carrot salad with kale lentils.
#CRISPY PECANS
1 tsp Cayenne Pepper or Chili
100 grms Pecans
75 grms Icing Sugar
75 ml Water
400 ml Salad Oil or Grape-seed oil
PREP:
Put all the ingredients – except oil – in a thick-bottomed saucepan and bring to a boil. Cook until the syrup thickens, approx. 2 min. Put the nuts in a sieve and let them drip off. Pour the oil into a thick-bottomed pan and heat it until it simmers on a match. Fry the nuts in small portions for about 1 min. in the hot oil until golden and crisp. Take them out of the oil with a slotted spoon. Let them drip well and place them to cool in a layer on a piece of baking paper (not kitchen roll).
Of course, the nuts also taste great with a glass of wine or beer.
#CARROT AND #LENTIL #SALAD
100 grms Puy lentils
1 tbsp olive oil
1 clove of Garlic
1 tbsp Honey
Juice and peel of 1/2 Organic Orange
15 ml of Lemon Juice
1 tbsp Soy
1 tsp Freshly Grated Ginger
Salt and Pepper
400 grms Carrots – preferably in mixed colors and varieties
A little olive oil, salt and pepper for baking
Fresh Thyme
50 grms Crispy Kale
SALAD PREP:
Put the lentils in a saucepan, cover them with water and cook for 15 – 20 minutes, until the lentils are tender with a little bite.
Pour the lentils into a sieve and let them drip well.
Put the lentils in a bowl and mix them with olive oil, finely chopped garlic, honey, soy, ginger, salt and pepper, and orange peel and juice.
Peel the carrots and cut them lengthwise into quarters. Place the carrots on a baking sheet with parchment paper and flip them with oil, salt, pepper and fresh thyme.
Bake the carrots as you like them (with a little or a lot of bite) and flip them along with the marinated lentils.
Serve the salad on a large platter with crispy Kale and sprinkle with the crispy pecans and more fresh thyme.