Sweet and savory are the best combination when it comes to salads. There is something magical in taste of the cheese mixed with taste of the fruits. Restaurants started charging these kinds of salads as they were the fine piece of beefsteak and not just brave combination of tastes.
Anyhow, I made this salad at home brought to work. Its perfect ratio of nutrition for one meal. There is oat as a carbohydrates, rucola as source of vitamins A, K and C, folate, calcium, iron, potassium, magnesium, cheese as a protein, pomegranate as a C vitamin… convinced? Im sure you are. 🙂
Here is the recipe:
- Bake the carrots in the oven, put some salt and pepper and two cloves of garlic, and bake them 20 minutes on 200 degrees Celsius.
- Cook the oat. I am buying the one with no crust on, so it takes 20-25 minutes to cook. Let everything cool down.
- Take pomegranate seeds, cheese (it can be Feta or any other a bit saltier), rucola, carrots and oat, and mixed them together. Add some pomegranate juice or lemon, and olive oil.
TIP: when seasoning salad, always put acid first and then oil. Because if you do it other way around acid will slide down, and wont flavour the salad.