With this rain keeps falling, I start to get worried, even knowing that the Louvre was closed today for take shelter artwork. To keep a little optimistic of all, I wanted to make a rich color salad. It’s a little sort Buddha bowl.
I made with farro, but if you don’t eat gluten I’m sure it will be perfect with brown rice. There is also carrot as the soup in my previous post, for try to have a nice complexion (especially as the sun is not at the rendezvous).
And I’m freeeeeeeeee !!!!! My last tests were completed. Fingers crossed for everything to really finish and I do not have to spend catching up …
I am also delighted with my weekend! Do you know We Love Green? This is a music festival with the theme of ecology. Between some concerts you can attend lectures on the topic of sustainable development. But the coolest in all this is that it is completely self-sufficient. All energy comes from solar panels or other renewable energy sources. I am very happy to be part of the adventure with la guinguette. You can come to see me at the stand of La Guinguette d’Angèle Saturday and Sunday night. I will have the pleasure to serve you a bowl acai 😘
For 2 personnes
Preparation time : 15 minutes / Cooking time : 20 minutes
1 cooked beetroot
1/2 cup farro
4 handles lamb’s lettuce
some pomegranate seeds
salt and pepper
Cook the farro in 2 cups of water. Bring to boil, cover and reduce heat. Cook for 20-25 minutes.
Meanwhile, grate the carrots, cut beet into cubes and deseed grenade if it is not already done.
Rinse under cold water farro and serve the salad with all the ingredients.
For seasoning, pour into each bowl, 1 tablespoon cider vinegar, 2 tablespoons olive oil, salt and pepper.