A hearty winter salad.
There’s a cafe in town I love going to. They’ve been on the go for years now and their salad bar is, I reckon, the best stocked salad bar in town. You can fill your plate for a very reasonable price with all sorts of assorted salads: brown rice salad, carrot and raisin salad, salad salad (loads of fresh things), potato salad, cold meats, olives, whatever your heart desires. They have a range of locally grown sprouts on offer too, on occasion, which takes the salad plate to a whole new level.
I visited there a few days ago to meet up with the lovely Marian Armitage, fellow writer for A Taste of Shetland, for a quick lunch and to have a chat about her upcoming book: Shetland Food and Cooking. Her fantastic book, filled with inspiring stories and recipes, is at the printers as I type and it is due to be released on the 14th of November during the Shetland Food Fair. Locals – I hope to see you there!
Inspired by the salad plate I had that day (from The Olive Tree, for those of you living in Shetland) I made this salad for my lunch today. Winter very much has its foot in the door here in Shetland. The gales have begun, the light is disappearing (you can notice these long shadows in my Instagram photos now), and comfort foods are high on my list of things to eat.
This time of year I’m not craving salads, I’m craving carbohydrates; hearty, healthy things that will keep me feeling fuller for longer and hopefully curb my evening snacking tendencies. This salad ticks all of those boxes. It’s made with locally grown kale from my veg box tossed in a zingy miso dressing (recipe for this adapted from one found on The Crepes of Wrath), long grain brown rice, red quinoa, grated carrot, tomato, pumpkin and sunflower seeds and a sprinkling of coarsely chopped cashew nuts.
I used the Clearspring Quick-Cook long grain brown rice and red quinoa blend to make this salad which only takes ten minutes to cook with no soaking required. In case you don’t have this, just use your regular brown rice and quinoa and cook according to the packet instructions.
I love this salad dressing too – I confess that after I taste tested it I salivated all through the photographing of the dish until I could sit down and start scoffing. I had two platefuls!
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With thanks to Clearspring for the quick cook grains sample and Yutaka for the organic miso paste sample. All opinions expressed are our own. This is not a paid post.