A curated guide to Yoga, Meditation and Wellness.
A trio of Summer salads created for Pepper & Ink Home - designed to benefit your health and wellbeing .
tomato & pomegranate salad (serves 8)
This bright and beautiful combination of ingredients celebrates the tomato season, packs a strong antioxidant punch and is gut friendly. It is inspired by the healing Ayurvedic dishes I love from my local cafe, Eliane. Presented in Pepper & Ink Bobbled Bowl, medium £18.
Colourful speciality cherry tomatoes, 800g
1 red onion (finely chopped)
2 red chicory bulbs
1 fresh pomegranate
Green olives (100g)
10g flat leaf parsley
Simply chop, season well, and toss in the dressing. Cover and set to one side so that all the fresh ingredients can marinade whilst you make everything else.
5 tablespoons of extra virgin olive oil,
3 tablespoons of raw apple cider vinegar,
Juice of half a lemon,
1 tablespoon of maple syrup
2 tablespoons of pomegranate mollasses
2 teaspoons of all spice
This salad will be happily left lightly covered for a few hours, leaving time for the next two salads to be prepared, kitchen cleared and table set.
Aubergine & courgette rice (serves 8)
An earthy rice salad, full of vitamins, minerals and probiotic goodness. I often create rice side salads for friends dreamt up from chef Tomasina Myers, and whilst this is not one of hers, it is in celebration of her style of cookery. Presented on Pepper & Ink Abbesses Platter, small £25
1 aubergine, 2 courgettes & 1 red onion
20g dill & 10g mint
2 teaspoons sumac, zaatar & paprika
80g toasted walnuts, chopped
100g of goat or coconut yoghurt (vegan option)
Roast the courgettes and aubergine in a little olive oil, seasoning with the sumac, zaatar, salt and pepper at 180c until tender and browning. Meanwhile cook the rice until tender and set to one side. Fry the red onion, taking it past the caramel stage and allowing it to catch enough to crisp slightly, but not burn! For the dressing mix the yogurt with finely chopped mint, adding lemon, paprika and season to taste. Pile up the ingredients with salad servers and liberally drizzle with the dressing.
Aromatic chicken salad (Serves 8)
This is a favourite salad from nutritionist Amelia Freer, I have just made a few tweaks to ramp up the Asian flavours of this 'eat the rainbow' salad. Presented in Pepper & Ink Splatter Bowl, medium £25.
4 x chicken breasts
4 stalks lemongrass, 10 springs coriander & 2 thumbs ginger
4 cloves garlic & 4 red chillies (seeded & sliced in half)
1 papaya sliced, 1 white cabbage shredded, 2 carrots & 1 cucumber ribboned
2 handfuls of toasted & crushed cashew nuts, extra virgin olive oil, raw apple cider vinegar, 1 lime, more coriander & black sesame seeds for dressing & garnish. Amounts are your call.
Put the chicken breasts into a saucepan with all the herbs, ginger and seasoning. Bring to a simmer, take off heat, add lid & leave for 20 minutes. Remove from the pan & leave to cool for pulling into strips. Add this chicken to all your vegetables and fruit, dress, adding nuts and seeds.