Ayurvedic Summer Solstice Salad Recipe
The summer solstice is the longest day of the year with the most sunlight. Our digestive system can be quite weak though at this time of the year. Our calorific needs decrease and our Agni can drop. We benefit from light, bright and seasonal foods. Some cooked and some raw can be a good combination. That is what I have done here, I have cooked some elements of the salad and left some raw. The dressing helps the raw to be digested.
The gentle warmth of the coriander seeds does not aggravate Pitta but helps balance the sweetness of the sweet potatoes. Saffron is a fabulous Tri-doshic gently warming spice. It is awesome for balancing the emotions and mind. The saffron brings a lovely happy vibe to the quinoa.
Feel free to top with pea shoots, mung sprouts or anything else you or someone else may have been growing or sprouting.
Ingredients
For the roasted vegetables
1 sweet potato diced into cubes
1 courgette diced into cubes
1/2 teaspoon coriander seeds
Olive Oil
Salt
1/2 teaspoon fresh or dried Oregano leaves
2 tablespoons of pine nuts
For the Quinoa
1/2 cup Quinoa
1 and 1/2 cups boiling water
1 pinch saffron
Olive Oil
Salt
For the dressing
Juice of half a lemon
2 tablespoons olive oil
1/2 teaspoon tahini
For the salad base
Lettuce, finely chopped
3 sticks celery finely chopped
1/2 Avocado cubed
Fresh fennel fronds or other fresh herbs
Method
Toss the vegetables in the olive oil, coriander seeds, oregano and salt in a roasting tin. Cook in an oven at 180Β°C for 20 minutes or until cooked. 2 minutes before the end of the cooking time toss in the pine nuts to allow them to toast a little.
Meanwhile in a saucepan put all the quinoa ingredients in the pan and simmer for around 15 to 20 minutes until the quinoa is cooked, adding a touch more water if necessary. Quinoa is cooked when the little ‘tails’ uncurl and it still has a nice ‘bite’.
In a small jug whisk the dressing ingredients together.
Prepare the salad base reserving the fresh herbs for garnishing.
When all the parts are ready assemble the plate with the salad base place on the plate first. Topped with the quinoa, roasted vegetables, drizzle some dressing over it and finish with the fresh fennel fronds or other seasonal fresh herbs.
