You have to say yourselves, another salad?! Yes I know. It is necessary to say that I ate a lot salads lately. My buttocks remained static then it was necessary just a little attention to what I ate. But you know what? I AM ON HOLIDAYS!!! Ahah! Do not think that it is the advantage of the college and whom we are always on holidays. It wasn’t the case for me. I wasn’t really on holidays since September 21st. I didn’t stop working since. Whether it’s during the “holidays” of the All Saints’ Day where I had to prepare presentations and even less hanging Christmas. While all the family ate some turkey, I perspired behind my books. Then to tell you to everything, I deserve these holidays.
Only, I don’t know what to do anymore. I was so much occupied these last months. I always had a course to be resumed or to be learnt, researches to make or still to read articles that I had no spare time since an eternity. And there he(it) is going to need that I take care during 10 days… Ahah! I especially think of going out, I need to see the world. I also want to test heaps of recipes and eating something else than salads (even if I adore eating it at lunch).
I am also very excited, on Monday I go to the show Maison & Objet. I adore going to this show. My mother works in the decoration and I accompany her twice a year if I can. This year, that comes just at the right time. I’m going to be able to discover all the attractive decorations trends of moment and see what make some artists, can’t wait! 🙂
Let us come to this salad there. It is just delicious. I am really keen on sweet potato and on pomegranate. With some rices, it’s the perfect combo and it’s very nourishing!
2 Serves :
1 small sweet potato
1/2 cup peas
1/3 cup uncooked rice
4 handful lamb’s lettuce
2 tbsp pomegranate seed
1/4 cup feta
salt and pepper
Peel your sweet potato, cut in cube. Mix cubes with 1 tablespoon of olive oil, some salt and pepper. Spread then cubes over a cooktop covered with a paper of cooking. Cook in 200°C (400°F) during 20 minutes.
Cook your peas and your rice. Approximately 5-8 minutes for peas (frozen) in some boiling water and 10-15 minutes for the rice.
Take out of the oven sweet potatoes, that cools rather fast. Drain rices and peas.
Serve your salad with the lamb’s lettuce, rice, cubes of sweet potato, peas, seeds of pomegranate and feta cheese. Season with 2 tablespoons of olive oil, 1 tablespoon of cider vinegar, salt and pepper.