I am already back from San Francisco, it was short and intense.
I had my cure of avocado and Kombucha, I cooked a lot and enjoyed the Indian summer.
Now that I am back to Nice, I can unpack, as my stuff arrived from London, and settle down a little bit, till next time 🙂
I made this beautiful salad that reminds me of California,
It’s healthy, colourful, sunny and delicious !
Ingredients, serves 4.
-Half of a butternut squash, peeled
-200g of snow peas
-4 handful of puffed kamut or rice
-2 handful of pea choots
-1 handful of organic edible flowers
-Mint and coriander leaves
-a Quarter of persimmon
Cut the butternut in segments and use a spiralizer, if you have one, to make your spaghetti.
I don’t have any so I used a julienne peeler.
A grater will do as well.
Make your spaghetti, sprinkle with olive oil, salt, pepper, and put it in the oven, spread on a baking parchement for around 15min on low temp. 150°C.
Meanwhile boil your snow peas in salted water.
When ready, sprinkle your dressing plate with the squash, the kamut, then, snow peas, pea shoots, spinkle with olive oil, salt and pepper, and just enjoy 🙂