Lukewarm savoy salad

Fall is my favorite season.Finally cold enough to wear a sassy trench coat again, long walks beneath the golden autumn sun and through crackling fallend leaves and of course: the taste of autumn! So many delicious veggies are in season again like one of my favorite fruits, figs. As for veggies I love to have savoy again. It just reminds me of my childhood since my dad used to make it accompanied by a cream sauce. Since you know my body hardly tolerates heavy or too fatty foods, I came up with a new recipe of this classic and I have to admit: I love it. Its the perfect combination of soft and crispy textures, sour and sweet, cold and warm components. You should definitely give it a go and let me know in the comments below how you liked it!

This recipe might by the way also serve for a great performance at surprising your family or friends with a home cooked, healthy and tasty autumnal dish 🙂

Ingredients for 2 servings

400 g potatoes (the little ones with the thin skin are best for this recipe)
1 medium sized head savoy (cut into slices)
1 glove garlic (minced)
1 red onion ( minced)
1 red bell pepper (cut into thin slices)
1 big pear (cut into little cubes)
150 g red grapes (cut in half)
a handful of walnuts
a handful of pumpkin seeds

for the sauce

3 tbsp maple sirup
3 tbsp mustard
3 tbsp tamarind
salt and pepper to taste

Directions

1. peel the potatoes and slice them into thin wedges, place them on a baking tray and put them in the oven for about 20 mins at 175 °C until they turn crispy and their edges slightly brown

2. in a pan start heating up some ghee (or olive oil) and start frying the minced garlic and onion over medium heat until translucent

3. after 2-3 minutes, first add the pepper and after another 2-3 minutes add the savoy. Let this mixture cook until the veggies turn soft but not slouchy
4. pour the cooked veggies into a big salad bowl, mix with the sauce and fold in the pear and the grapes.
5. shortly before serving, add the potatoes so that they stay crunchy
6. arrange on the plate, finish it off by sprinkling some pumpkin seed and walnuts over the top
7. devour!

xoxo
Helena