salad

Colourful Fig Salad / Šarena salata sa smokvama

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I’ve returned from my vacation a couple of days ago and am slowly getting back into my old routine and structure. I mostly ate crap while on vacation, so this really simple and healthy salad was a welcome change. Don’t get me wrong, I’ve enjoyed every bite of all the millions of fire-soared hot dogs I devoured, but it’s about time to get a few vegetables in my body as well.

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INGREDIENTS:

(Yields 1 large serving / 1.13 EUR)

2 cups thinly shredded cabbage (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 tbsp apple cider vinegar (0.03 EUR)

½ small onion, thinly shredded (0.03 EUR)

½ red bell pepper, thinly shredded (0.03 EUR)

2-3 small tomatoes, cut into wedges (0.20 EUR)

5-6 small figs, halved or quartered (0.33 EUR)

Small chunk of hard cheese, thinly cut (0.33 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

Start off by mixing cabbage with salt, pepper and vinegar. Allow it to sit for about half an hour or more, so the cabbage can soften up. Mix in shredded onion and pepper. Arrange tomatoes, figs and cheese on top, drizzle everything with olive oil and serve right away. Ta-da!

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Pred par dana sam se vratila sa godišnjeg i polako se vraćam svojoj starroj rutini i strukturi. Na godišnjem sam uglavnom jela smeće, tako da mi je ova jako jednostavna i zdrava salata bila dobrodošla promjena. Nemojte me krivo shvatiti, uživala sam u svakom zalogaju milijona hrenovki pečenih na vatri kojih sam proždrla. Ali mislim da je krajnje vrijeme da u sebe ubacim i pokoje povrće.

SASTOJCI:

(Za 1 veliku porciju / 8,42 kn)

2 šalice tanko narezanog zelja (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2 žlice jabučnog octa (0,20 kn)

½ malog luka, tanko narezanog (0,25 kn)

½ crvene paprike, tanko narezane (0,25 kn)

2-3 male rajčice, narezane na kriške (1,50 kn)

5-6 malih smokvi, narezanih na polovice ili četvrtine (2,50 kn)

Komadić tvrdog sira, narezan na tanke listiće (2,50 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Za početak pomiješajte zelje sa soli, paprom i octom, pa ostavite da odstoji barem pola sata kako bi zelje omekšalo. Umiješajte narezani luk i papriku. Poslažite po vrhu rajčice, smokve i sir, pokapajte maslinovim uljem i odmah poslužite. Ta-da!

Colourful Fig Salad / Šarena salata sa smokvama

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

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I feel like green beans are a totally underestimated vegetable. Which is sad, because I really like them a lot. The following recipe works great served either warm or cold. I usually serve the green beans warm as a side dish, but cold as a salad. For me both are equally tasty and satisfying.

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INGREDIENTS:

(Yields 4 servings / 0.30 EUR per serving / 1.21 EUR for all)

2 tbsp olive oil (0.09 EUR)

500 g of frozen green beans (1.00 EUR)

3 cloves of garlic, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat a deep skillet or a pot on high heat. Add in oil, green beans, minced garlic, salt and pepper and stir vigorously. Cook covered for 10-15 minutes, while stirring occasionally. Adjust the cooking time by how well done you prefer your green beans. The recipe would also work great with fresh green beans, but I would briefly blanch those before cooking with garlic and spices.

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Čini mi se kao da  su mahune totalno podcijenjeno povrće. Što je malo tužno, jer ih ja stvarno jako volim. Ovaj recept funkcionira jednako dobro topao ili hladan. Ja obično mahune poslužim tople kao prilog, a hladne kao salatu. Oboje mi je jednako fino.

SASTOJCI:

(Za 4 porcije / 2,24 kn po porciji / 8,97 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte duboku tavu ili lonac na visokoj temperaturi. Dodajte ulje, mahune, sjeckani češnjak, sol i papar pa dobro promiješajte. Kuhajte poklopljeno 10-15 minuta uz povremeno miješanje. Vrijeme kuhanja prilagodite tome kakvu teksturu mahuna volite. Ovaj bi recept jednako dobro funkcionirao i sa svježim mahunama, samo bi ih ja kratko blanširalal prije nego što bi ih stavila kuhati sa češnjakom i začinima.

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

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We’ve been having some really hot and humid weather so all I feel like eating are salads and watermelons. Without further ado, here’s a super simple recipe for a crunchy and refreshing salad.

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INGREDIENTS:

(Yields 1 serving / 0.67 EUR)

3 large carrots (0.20 EUR)

1 tbsp coconut strips (0.07 EUR)

1 tbsp chopped parsley (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

Juice from 1 lime (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Wash, peel and grate carrot on a box grater. Mix with coconut, parsley, olive oil, lime juice, salt and pepper and serve chilled. I happened to have fresh coconut which I’ve cut into thin strips, but I’m sure this would work just as well with dried coconut.

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Pošto je vrijeme zadnjih dana vruće i sparno, jedine stvari koje mi se jedu su salate i lubenica. Bez daljnjeg pametovanja, evo vam jedan turbo jednostavni recept za hrskavu i osvježavajuću salatu.

SASTOJCI:

(Za 1 porciju / 4,89 kn)

3 velike mrkve (1,50 kn)

1 žlica kokosovih trakica (0,50 kn)

1 žlica nasjeckanog peršina (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

Sok od 1 limete (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite, ogulite i naribajte mrkvu na ribežu. Pomiješajte sa kokosom, peršinom, maslinovim uljem, sokom od limete, soli i paprom, pa poslužite ohlađeno. Ja sam igrom slučaja imala svježi kokos koji sam narezala na tanke trakice, ali sigurno bi ovdje funkcionirao i sušeni kokos.

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

Summer Tomato and Mozzarella Snack / Ljetni snack od rajčice i mozzarelle

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I love summer and summer produce, especially tomatoes. When in season, I pretty much eat tomatoes every day and with most meals. This little snack is super quick and easy and salt and oil packed anchovies make it all bit more special. Sure, those anchovies might be an expensive side, but a tiny jar can last you a while, as they are packed with intense flavor and you only need a little bit.

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INGREDIENTS:

(Yields 1 large serving / 2.08 EUR)

2 Roma tomatoes (0.27 EUR)

1 ball of mozzarella (0.93 EUR)

½ tsp dried basil (0.03 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

1 tbsp olive oil (0.04 EUR)

6 salt and oil packed anchovies (0.80 EUR)

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METHOD:

Cut tomatoes and mozzarella into rings and arrange on a plate. Sprinkle with basil and pepper and drizzle with olive oil. Arrange anchovies on top and serve with a piece of toasted bread.

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Obožavam ljeto i ljetno sezonsko povrće, a posebno rajčice. Kada su u sezoni, rajčice jedem manje-više svaki dan i sa većinom obroka. Ovaj mali snack je super brzi i jednostavan, a slani inćuni jelo čine malo posebnijim. Istina, slani inćuni nisu baš jeftini, ali malena posudica može vam stvarno dugo trajati, pošto imaju jako intenzivan okus i treba vam samo mrvica.

SASTOJCI:

(Za 1 veliku porciju / 15,63 kn)

2 rajčice šljivara (2,00 kn)

1 loptica mozzarelle (7,00 kn)

½ žličice sušenog bosiljka (0,25 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žlica maslinovog ulja (0,33 kn)

6 slanih inćuna (6,00 kn)

PRIPREMA:

Narežie rajčice i mozzarellu na kolutove i rasporedite po tanjuru. Posipajte sa bosiljkom i paprom te pokapajte maslinovim uljem. Rasporedite po vrhu inćune i poslužite sa komadom tostiranog kruha.

Summer Tomato and Mozzarella Snack / Ljetni snack od rajčice i mozzarelle

Peanut and Pork Roast Salad / Salata sa kikirikijem i pečenom svinjetinom

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If you’ve decided to make pork roast for the weekend, then you probably have a bunch of leftovers to eat. Here is a salad idea where you could incorporate a bit of that leftover cold meat.

INGREDIENTS:

(Yields 1 huge serving of salad / 1.28 EUR)

5 large lettuce leaves (0.27 EUR)

1 large carrot (0.10 EUR)

1 small onion (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

Juice from ½ lemon (0.20 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 tbsp crushed raw peanuts (0.13 EUR)

4-5 super thin slices of cold pork roast (0.40 EUR)

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METHOD:

Wash and pat dry all the vegetables. Cut lettuce into strips. Peel carrot and then, using a peeler, make carrot strips. Peel and cut onion super thinly. Mix the cut vegetables with olive oil, lemon juice, salt and pepper and, using your hands, gently massage the seasoning into the veggies. Scatter crushed peanuts and meat on top and serve right away.

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Ako ste se odlučili za vikend raditi svinjsku pečenku, sigurno imate još ostataka mesa za iskoristiti. Evo jedna ideja za salatu u koju možete uključiti malo hladnog pečenja.

SASTOJCI:

(Za jednu veliku porciju salate / 9,47 kn)

5 velikih listova zelene salate (2,00 kn)

1 velika mrkva (0,75 kn)

1 mali luk (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Sok od ½ limuna (1,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2 žlice zdrobljenih sirovih kikirikija (1,00 kn)

4-5 jako tankih šnita hladne svinjske pečenke (3,00 kn)

PRIPREMA:

Operite i kuhinjskom krpom posušite svo povrće. Narežite zelenu salatu na trake. Ogulite mrkvu, pa onda ljuštilicom od mrkve napravite debele rezance. Očistite i jako tanko narežite luk. Pomiješajte narezano povrće sa uljem, limunovim sokom, soli i paprom, pa onda rukama nježno umasirajte začine u povrće. Po vrhnu raštrkajte kikiriki i meso te odmah poslužite.

Peanut and Pork Roast Salad / Salata sa kikirikijem i pečenom svinjetinom

Beef Steak Salad / Salata sa junećim šniclom

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The local marketplace is slowly filling up again with colourful seasonal produce. Everything looks so yummy and crunchy and all of a sudden I’m feeling more motivated to eat salads. I like to hunk it up with a good dose of protein, so the salad is enough to keep me full until dinner.

Feel free to tweak up the ingredients to your liking and to what you have on hand. I just happened to have a chunk of cheese lying around, so in the salad it went.

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INGREDIENTS:

For the beef:

1 beef steak

2 tbsp olive oil

Good pinch of salt

Good pinch of freshly ground black pepper

For the salad:

Handful of lettuce

Handful of arugula

3 spring onions

1 large tomato

Slice of smoked cheese

2 tbsp olive oil

Juice from ½ a lemon

Pinch of salt

Pinch of freshly ground black pepper

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METHOD:

Place skillet on high heat for a few minutes. Cut the steak into thin strips and toss to coat together with olive oil, salt and pepper. Once the skillet is hot, put in the steak and cook for a few minutes, while stirring occasionally.

Meanwhile wash and chop all the vegetables and cube or tear the cheese into chunks. Toss everything together with olive oil, lemon juice, salt and pepper and spread the freshly cook steak on top. Serve immediately. IMGP4838

Plac se polako ponovo počeo puniti sa šarenim sezonskim proizvodima. Kako sve izgleda fino i hrskavo, tako sam i ja nekako više motivirana za jesti salate. Volim ih pojačati sa dobrom dozom proteina tako da me salata za ručak drži sitom do večere.

Slobodno modificirajte ovaj recept prema svojem ukusu i prema onome što imate pri ruci. Tako sam ja u frižideru imala komadić dimljenog sira, pa je i on završio u salati.

SASTOJCI:

Za junetinu:

1 juneći odrezak

2 žlice maslinovog ulja

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

Za salatu:

Pregršt zelene salate

Pregršt rukole

3 mlada luka

1 veliki paradajz

Komad dimljenog sira

2 žlice maslinovog ulja

Sok od ½ limuna

Prstohvat soli

Prstohvat svježe mljevenog crnog papra

PRIPREMA:

Stavite tavu na jaku vatru na par minuta. Odrezak narežite na tanke trakice pa pomiješajte sa maslinovim uljem, soli i paprom. Kada je tava vruća, dodajte u nju odrezak i pecite koju minutu uz povremeno miješanje.

U međuvremenu operite i narežite svo povrće i narežite na kockice ili natrgajte dimljeni sir. Sve izmiješajte sa maslinovim uljem, sokom od limuna, soli i paprom, a po vrhu raširite svježe pečeni odrezak. Poslužite odmah.

 

Beef Steak Salad / Salata sa junećim šniclom

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

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I’m really proud of whipping up such a well-rounded meal on top of juggling a couple of other things on a busy afternoon. Not that I’m such a fantastic multitasker, noup. This is simply one of those recipes where you’re utilizing your oven to do most of your work for you. That way you can do your nails or catch up on your favorite TV show.

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INGREDIENTS:

(Yields 3 servings / 1.90 EUR per serving / 5.70 EUR for all)

For the pork chops:

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

2 tsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

6 boneless pork chops (2.67 EUR)

For potatoes:

1 kilo baby potatoes (1.33 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

For mixed salad:

1 head of iceberg lettuce (0.67 EUR)

½ small head of kohlrabi (0.13 EUR)

6 radishes (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

Juice of 1 lemon (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

To make marinade for the pork chops, in a small bowl, whisk together salt, black pepper, paprika, mustard and olive oil until creamy and uniform. Rub marinade into each pork chop and let them rest for at least half an hour, but best overnight.

When ready to bake, preheat oven to 200°C. Give potatoes a good scrub, quarter with skins intact and toss together with salt, pepper and olive oil. Bake for 20 minutes, then carefully arrange pork chops on top of potatoes and bake for additional 20-30 minutes, depending on how well done you prefer your meat and how thick are the slices. I generally prefer mine crisped down to shoe leather, but I understand that most people do not share these sentiments.

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Meanwhile, prepare salad by giving the vegetables a good wash. Cut lettuce into strips. Peel and cut kohlrabi into thin slices. Trim and discard radish ends and then cut into thin coins or half-moons. Toss all the salad vegetables with salt, pepper, lemon juice and olive oil.

Serve with hot meat and potatoes.

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Stvarno sam ponosna na samu sebe što sam sklepala ovako fino zaokružen objed dok sam usput žonglirala sa par drugih stvari jedno zagužvano popodne. Nije da sam takav fantastični multitasker, a-a. Ovo je jednostavno jedan od onih recepata gdje vaša pečnica za vas odrađuje sav težak posao. Tako da vi možete lakirati nokte, ili pogledati vašu najdražu seriju.

SASTOJCI:

(Za 3 porcije / 14,17 kn po porciji / 42,51 kn za sve)

Za svinjske krmenadle:

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

1 žličica slatke crvene paprike (0,25 kn)

2 žličice senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

6 svinjskih krmenadli bez kostiju (20,00 kn)

Za krumpire:

1 kg mladih krumpira (10,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

2 žlice maslinovog ulja (0,66 kn)

Za miješanu salatu:

1 glavica salate kristalke (5,00 kn)

½ male glavice korabice (1,00 kn)

6 rotkvica (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra(0,05 kn)

Sok od 1 limuna (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Da napravite marinatu za kotlete, u maloj zdjelici istucite sol, papar, papriku, senf i maslinovo ulje dok ne dobijete kremastu i jednoličnu smjesu. Utrljajte marinadu u krmenadle i ostavite ih da odleže barem pola sata, a najbolje preko noći.

Kada ste spremni za pečenje, zagrijte pećnicu na 200°C. Dobro operite i istrljajte krumpire, ostavite kožu na njima i prerežite na četvrtine pa pomiješajte sa soli, paprom i maslinovim uljem. Pecite ih 20 minuta, a onda pažljivo po krumpirima poslažite krmenadle i pecite dodatnih 20-30 minuta, ovisno o tome koliko pečeno volite meso i koliko su vam debeli krmenadli. Ja općenito preferiram meso zapečeno do konzistencije kože za cipele, ali jasno mi je da većina ljudi ne dijeli moje osjećaje.

U međuvremenu, pripremite salatu tako da dobro operete svo povrće. Narežite kristalku na trakice. Ogulite i narežite korabicu na ploškice. Rotkvicama odrežite i bacite krajeve, pa ih narežite na tanke novčiće ili polumjesece. Pomiješajte salatu sa soli, paprom, sokom od limuna i maslinovim ulje.

Poslužite sa vrućim mesom i krumpirima.

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom

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We Croats are not a big squash eating nation. It probably has a lot to do with the fact that squashes were mainly grown as pig food. Sure, we have a few old local recipes, but foods like pumpkin pie, soup or roast squash would only be looked down on with utter suspicion. But, we entered the 21st century, after all, and squashes are migrating more and more onto our tables. Supermarkets are also flooded with many squash varieties, so we’re experimenting and expanding our horizons.

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This salad is a real autumn treat. The pomegranate seeds give it a nice crisp and roasted Kabocha makes it hearty and filling. Oh, and if you’re wondering what to do with leftover pomegranate seeds, fear not. Here is a muffin recipe that you can quickly whip up. You’re welcome. 🙂

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INGREDIENTS:

(Yields 2 servings / 1.03 EUR per serving / 2.06 EUR for all)

½ small Kabocha squash (0.67 EUR)

1 tbsp olive oil (0.04 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

10 leaves of chicory salad (0.40 EUR)

2 handfuls of rocket salad (0.40 EUR)

1 small onion (0.07 EUR)

2 tbsp pomegranate seeds (0.13 EUR)

For the dressing:

1 tbsp mustard (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

1-2 tbsp lemon juice – from ½ a lemon (0.13 EUR)

2 tbsp yogurt – use non-dairy for vegan version (0.07 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Wash squash, halve, discard seeds and carefully cut into half-moons, keeping the skin intact. Toss with a tablespoon of olive oil, salt and pepper, spread on prepared baking sheet and bake for 30 minutes, until softened and slightly charred. Allow to cool slightly.

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Meanwhile, wash and roughly chop chicory and toss together with washed rocket. Pat to dry or use a salad spinner and divide salads between two plates. Thinly slice onion, placing on bed of salad, topped then with cooled Kabocha.

Assemble dressing in a small bowl by whisking together mustard and olive oil until frothy. Add lemon juice, yogurt, salt and pepper and whisk until fully incorporated. Taste and adjust seasoning. Drizzle salad with dressing and sprinkle with pomegranate seeds. Serve immediately.

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Mi Hrvati nismo baš neki narod od tikvi. To vjerojatno ima puno veze sa činjenicom da su se tikve uglavnom koristile kao hrana za pajceke. Naravno, imamo par starinskih narodnih recepata (bućnica!), ali na jela kao što su pita od bundeve, juha ili pečena bundeva gleda se sa sumnjom i nepovjerenjem. Ali, ipak smo ušli u 21. stoljeće i tikve sve više migriraju prema našim stolovima. Supermarketi su prepravljeni šarenilom i izborom tikvi, a mi pokušavamo eksperimentirati i širiti svoje horizonte.

Ova salata je prava jesenska poslastica. Sjemenke nara daju joj divnu hrskavost, a pečena kabocha je zasitna i izdašna. A ako se pitate što ćete sa sjemenkama nara koje vam ostanu, ne brinite. Evo vam jedan recept za mafine koje možete za čas smutiti. Nema na čemu. 🙂

SASTOJCI:

(Za 2 porcije / 7,64 kn po porciji / 15,28 kn za sve)

½ male Kabocha tikve (5,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

10 listova endivije (3,00 kn)

2 pregršta rukole (3,00 kn)

1 mali luk (0,50 kn)

2 žlice sjemenki nara (1,00 kn)

Za dresing:

1 žlica senfa (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

1-2 žlice soka od limuna, od ½ limuna (1,00 kn)

2 žlice jogurta, za vegansku verziju koristiti jogurt od soje ili orašastih plodova (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte pečnicu na 200°C. Obložite protvan za pečenje masnim papirom i stavite na stranu. Operite i prepolovite tikvu, izvadite sjemenke, pa oprezno skupa sa kožom narežite na polumjesece. Pomiješajte sa žlicom ulja, solju i paprom, raširite po pripremljenom protvanu pa pecite 30 minuta, dok ne tikva ne omekša i ne karamelizira se po rubovima. Pustite da se malo ohladi.

U međuvremenu, operite i grubo narežite endiviju, pa pomiješajte sa opranom rukolom. Lagano posušite sa kuhinjskim ručnikom ili izvrtite u cjedilu za salatu, pa podijelite salatu na dva tanjura. Tanko narežite luk i poslažite po salati, a po vrhu rasporedite ohlađenu tikvu.

Složite dresing u maloj zdjelici, tako da istučete senf i maslinovo ulje dok ne postanu pjenasti. Dodajte sok od limuna, jogurt, sol i papar pa miješajte dok se sastojci ne sjedine. Probajte, pa još začinite po potrebi. Pokapajte dresing po salati i na kraju po vrhu razbacajte sjemenke nara. Poslužite odmah.

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom