During the autumn/winter season I try to avoid green salads and prefer to eat meals that warm me up and are more nutritious. In this time, it is especially important to provide our body all the vitamins and nutrients by choosing proper ingredients.
However, some people crave salads no matter what the weather is.
But, who said that the basis of a salad must be greens, lettuce or raw vegetables?!
That one is a perfect choice for a spring or summer days.
Whereas in autumn and winter, when we need more nutrients, we can make salads based on grains, lentils or roasted vegetables and treat the greens like rocket or spinach as an addition.
There are many ways to enrich your salad ! It is only about being creative and experimenting !
My proposition is colourful, delicious salad with pomegranate, chickpeas and aubergine, that has recently been my favourite !
Perfect for both lunch and dinner !
- Chickpeas (previously soaked overnight and then cooked)
- Olive Oil
- Black Sesame Seeds
- Spices (Salt & Nigela Seeds)
- Pine Nuts (Optional)
Slice the aubergine and fry it both sides on a dry pan, without any oil. Remove the skin of the pomegranate in a bowl of cold water, this is the best method to prevent you from being stained and splashed by those nice red seeds :). On a pan, roast pine nuts and black sesame seeds, meanwhile cut the aubergine slices into quarters. Mix the rocket, chickpea, aubergine and pomegranate in a bowl, adding nuts, sesame seeds, spices, olive oil and lemon juice.
*You can have your next meals ready by storing the salad in the fridge, but not longer than two days
Enjoy this delicious salad ! Hope you love the recipe !