3 sisters superfood salad recipe
These 3 sisters – corn, beans and squash – and their friends really pack a punch: a vibrant, delicious, colourful salad that showcases big, bold flavours influenced by the fusion of the new and old worlds.
Gomasio is a dry condiment, similar to furikake, made from unhulled sesame seeds. You can buy it online here.
Ingredients
- 300 g pumpkin, peeled weight (approximately 350g before peeling), cut into 3-4cm cubes
- 6 small purple potatoes
- 1 splash olive oil
- 2 cobs of corn
- 4 large handfuls of mixed leaves
- 200 g sprouted beans and seeds
- 4 spring onions, trimmed and sliced on the diagonal
- 1 avocado, cut into 2-3cm pieces
- 100 g pomegranate seeds
- 1 handful of pumpkin seeds
- 1 sprinkling of gomasio
- 2 tbsp lemon juice
- 0.5 tbsp tamari
- 1 tbsp rice vinegar
- 3 tbsp mild olive oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Bring 2 large pans of lightly salted water to the boil. Pop the pumpkin pieces into one and simmer until they are just tender - about 8-10 minutes. Stick a knife in to test for doneness - we want them tender but not collapsing. Drain, run under some cold water to stop them cooking, then set aside to cool.
- In the other pan, add the whole purple potatoes and cook until just done, about 15-20 minutes depending on your spud size. Drain and set aside to cool.
- Meanwhile, heat a griddle pan. Lightly oil the corn cobs and place them on the heated griddle. Keep turning them until they are cooked through and have some nice char-marks on the sides - about 10 minutes. Remove and set aside to cool.
- To make the dressing, mix all the ingredients together well. Taste and adjust the seasoning if you like. We want a salty/sour/umami flavour.
- Now take a sharp knife and, holding the corn vertically, gently slice off the kernels.
- Divide the leaves evenly between 4 bowls and sprinkle over the sprouted seeds and beans.
- Slice the potatoes into discs and add them, together with the pumpkin, spring onions, avocado and corn kernels, to the bowls. Scatter the pomegranate seeds over each portion.
- Pour over the dressing and sprinkle over the pumpkin seeds and gomasio to serve.
Recipe taken from Leon: Family & Friends
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