This salad is made with quinoa, tahini, lots of parsley, a little coriander leaf, some purple onion and an unripe mango. It is seasoned with salt, pepper, lemon juice, ginger powder, pomegranate molasses and agave syrup.
Monthly Archives: June 2016
I started with this recipe, but it seemed like it would be a lot more fun to make it from scratch. I decided to make my gnocchi using purple yams, and for beans I opted for black-eyed beans. I seasoned the tomatoes with basil, marjoram, thyme, rosemary and oregano. I used less Parmesan and left out the mozzarella completely, but I used butter to cook the gnocchi. I substituted spinach for the chard. In the end, it may have been a completely different dish, but it was tasty and colourful.
I started with Peter Gordon’s recipe, using a butternut squash instead of a pumpkin. I left out the feta to make it vegan, and skipped the pumpkin seeds because I wanted to serve it cold for lunch, and I thought the seeds would get soggy. The result is still tasty.
Okra and methi (fenugreek) are two vegetables I enjoy, so I used this recipe to enjoy both in the same dish.
Here’s the original recipe.