Recipe salads: – Beef from cauliflower? Yes, it actually works!

Salad with baked butternut and quinoa

4 people
Time: 35 min
Oven time: 30 min

Ingredients
Baked butternut

1 zucchini
2 tbsp olive oil
2 cloves of garlic
2 sprigs of rosemary
salt and pepper

Quinoa salad
100 g of quinoa
1 red onion
3 tbsp olive oil
salt and pepper

For serving
150 g of field lettuce
50 g semi-dried tomatoes in oil (you can find the recipe on the internet)
3 tablespoons of pumpkin seeds
1 handful Thai basil

1. Baked butternut: turn the oven to 180°. Peel the pumpkin and cut it into rough pieces. Toss them on a parchment-lined baking sheet with oil, crushed garlic, chopped rosemary, salt and pepper. Roast the pumpkin in the oven for 30 minutes until soft.
2. Quinoa Salad: Rinse lettuce and mix with quinoa. Spread the salad on a plate and finish with baked butternut, semi-dried tomatoes, pumpkin seeds and basil.

This salad can be eaten alone as a light meal or served with chicken or fish. PHOTO: Columbus Leth
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Here is this week's dinner menu!

Here is this week’s dinner menu!



Kale salad with baked potatoes

4 people
Time: 30 min
Oven time: 30 min

Ingredients
Baked Jerusalem Artichoke

500 g of Jerusalem artichoke
1 tablespoon of olive oil
salt and pepper

Kale salad
10 leaves of fresh kale, preferably red if you can get your hands on it
1 large pear
5 tablespoons of olive oil
1 tablespoon of mustard
2 tablespoons of apple cider vinegar
1 tablespoon of honey
salt and pepper

For serving
50 dried cranberries
1 tablespoon cacao nibs, available at health food stores

1. Baked potato: turn the oven to 180°. Clean the potatoes and cut lengthwise. Place the earthen pears on a baking tray lined with baking paper with oil, salt and pepper. Roast the pear in the oven for approx. 30 minutes until golden and soft.
2. Kale salad: rinse and chop the kale and tear it into smaller pieces with your hands. Rinse the pear and cut into slices. Mix the oil, mustard, vinegar and honey in a bowl to make the vinaigrette. Season with salt and pepper. Pour the potato, pear, kale and vinaigrette into a large bowl and mix well.
3. Serving: Garnish the salad with cranberries and cocoa nibs and serve.

If you get red cabbage, the salad will be even more beautiful.  PHOTO: Columbus Leth

If you get red cabbage, the salad will be even more beautiful. PHOTO: Columbus Leth
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Roast cauliflower with browned butter, capers and sage

4 people
Time: 25 min

Ingredients
1 cauliflower
salt
2 tbsp olive oil
50 g of butter
5 sprigs of sage, approx. 20 pages
20 capers
possible edible flowers
pepper

1. Rinse the cauliflower and remove the leaves. Boil the cauliflower in lightly salted water in a saucepan for 4-5 minutes. Then let it drip off. Cut the cauliflower into 4 thick slices.
2. Fry the slices in a pan with oil, 1 tbsp of butter and sage leaves for approx. 5 minutes on each side until golden and well coloured. Divide the cauliflower patties among plates.
3. Brown the remaining butter in a pan and drizzle it over the cauliflower patties. Garnish with capers and perhaps edible flowers. Season with salt and pepper and serve.

Roast cauliflower?  Yes, it actually works when prepared this way.  PHOTO: Columbus Leth

Roast cauliflower? Yes, it actually works when prepared this way. PHOTO: Columbus Leth
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