Namaskar - Apr09

Recipe
A Summer
Sun Salad
Moosa Al-Issa
Summer brings out our desire
for lighter foods with sharper
flavors and more textures.
Eating a salad with a smoothie
or fresh juice on a hot sunny day
is such a simple pleasure. This
salad combines a bit of French
technique with some Middle
Eastern and Indian influences. I
grew up with my father making
fresh yogurt and cheese so this
definitely has some nostalgia
and fond memories attached to
it. I hope you enjoy it.
PEA GREENS WITH CARDAMOM
POACHED PEARS, SPICED
ALMONDS AND YOGURT CHEESE
(Serves 4e)
INGREDIENTS
8 cups pea greens
2 cups organic yogurt
3 pears peeled and seeded
1 cup organic sugar
1 cup distilled water
1 cup almond slivers
¼ cup olive oil
2 tbsp fresh ginger sliced
1 tsp minced fresh ginger
4 tbsp lemon juice and peel of
one lemon
2 pods cardamom
1 tbsp honey
¼ tsp dried ginger
¼ tsp coriander
¼ tsp cumin
¼ cup fresh coriander leaves
Sea salt and white pepper/
cayenne pepper to taste
METHOD
1. Place organic yogurt in a coffee
strainer with an unbleached
coffee filter and place over a
small bowl or pan. Sprain over
night in the refrigerator.
2. Remove the cheese from the
filter and in a small bowl
combine the cheese with the
minced ginger and sea salt and
pepper to taste.
3. Combine one cup organic
sugar with one cup distilled
water and bring to a boil. Add
the ginger slices, cardamom
pods and the Lemon peel and
continue to cook at a low boil
for 10 minutes. Strain through a
fine metal strainer. Add the
pears and continue cooking for
approximately 4-5 minutes till
cooked through but still firm.
Transfer the pear halves to a
plate and cool the syrup.
4. In a stainless steel bowl
combine almonds, 1 tbsp
lemon juice, honey, cumin,
coriander and ginger and salt
and cayenne pepper and mix
thoroughly. Spread on a baking
sheet and cook in 275 degrees
for 10-15 minutes till roasted.
5. Thoroughly wash the pea
greens and dry in a salad spinner
or by hand. Reserve.
6. Combine two tablespoons of
the poaching syrup with 3
tablespoons of lemon juice and
1/4 cup of olive oil with salt
and white pepper to taste and
mix thoroughly.
7. Place the greens in a large
bowl. Add the vinaigrette one
tablespoon at a time and toss
the greens with care. When the
greens are evenly coated with the
vinaigrette place equal amounts
on the center of the four plates.
8. Cut the pear halves into thin
slices and fan out two thirds of
a pear on each plate in front of
the greens.
9. Add the yogurt cheese on top
of the small edge of the pear
slices.
10. Sprinkle the salad with a
small handful of the almonds.
11. Add a small cluster of
coriander leaves on top of the
yogurt cheese as a garnish.
12. With a small spoon place
several drops of the poaching
syrup on the base of the plate
and serve.
Moosa is
Executive
Chef of Life
Café, an
eco-friendly
organic
vegetarian
restaurant
at 10
Shelley
Street,
Central, for
more information visit
lifecafe.com.hk or 2810 9777.
Spirulina Powder
Crunchy and Capsules from the
community of Auroville.
Sun-dried, ethical and tasting great.
100 grams/capsules HK$90.
peter@spirulinaplanet.com
www.spirulinaplanet.com
tel: (852) 2982 2807
36