Nectarine & Witlof Salad w Black Beans

Nectarine & Witlof Salad w Black Beans
A refreshing salad, to which I added the beans for nutritious value. The flower in the picture isn't there just being pretty, it's a fennel flower, and amazingly delicious! So if you have fennel flowering in the garden, sprinkle it over your salads or other dishes :-)
This salad is also oil free, salt free & gluten free, but if you're hungry or just feel like some added healthy fats, add some avocado, either in pieces or mixed with the lemon juice. If you're afraid witlof is too bitter for you, then add raisins or banana, apple or pear - any fruit will do great!
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 150gr witlof (witloof, chicory)
  • 2 tbsp black beans
  • 1 nectarine, nice and ripe (about 150gr)
  • 1 tbsp fresh lemon juice
  • 2 tbsp of chopped fennel leaves, or dried fennel
To do
  1. thinly slice the witlof, mix in lemon juice and fennel leaves
  2. drain the beans, cut up the nectarine and stir both through the witlof
  3. if you have fennel flowers, eat them too!

 

 

Nectarine & Witlof Salad w Black Beans

Nectarine & Witlof Salad w Black Beans

Baked Fruit & Nuts stuffed Pita

Baked Fruit & Nut stuffed Pita

Baked Fruit & Nut stuffed Pita

 

A nice way of serving fruits and have a filling breakfast (or lunch, or snack ) :-)

You need (for 2-3 persons):
♣     1 banana, cubed
♣     1 nectarine, cubed
♣     half a hand of almonds
♣     half a hand of hazelnuts
♣     half a hand of walnuts
♣     oil for baking (I like to use coconut oil)
♣     1 wholemeal pita per person (so 2 or 3)
♣     1 tsp cinnamon

You do:
– lightly toast the pita bread, to make it puff a little
– heat the oil in a skillet
– add nuts, bake and stir for a few minutes
– add cubed banana, nectarine and cinnamon, bake for a short while, switch off heat before it goes too soggy
– cut off the top of the pita bread so you have a nice pocket
– stuff the pita with the baked goodies and serve.

You could drizzle some orangey Cashew Cream on top (just mix orange zest and a little bit of agave or coconut nectar with Cashew Cream), or serve on the side :-)