COB CESAR SALAD W/ TOASTED SQAUSH SEED BAHARAT
COB CESAR SALAD W/ TOASTED SQAUSH SEED BAHARAT
I wrote this recipe in late summer into the autumn equinox as part of my collaboration with creative cleanse! This recipe puts the last month of the lettuce season to good use. Also utilising the beautiful corn while it's here. This salad is quick but bursting with flavour and full of different textures and flavour profiles. Still really nice without egg if you want it vegan. I have used seeds from a squash which would usually end up in the bin, don’t throw them away they can lift dishes to a new height with texture and flavour, just like this salad. If you don’t have squash seeds use pumpkin. There are a few cooking techniques to this dish but that's what really makes a salad special. This dish summarises how to be creative with seasonal veggies, this is the joy of eating organic.
Serves 2
Salad
2 organic freezing eggs (optional)
1 lettuce head (not too big)
1 avocado
1 sweetcorn (charred)
1 apple
Toasted Squash Seeds Baharat
seeds from one squash OR 2 tablespoons pumpkin seeds
2 teaspoon sesame seeds
1 teaspoon fennel seeds
1 teaspoon cumin powder
1 teaspoon paprika powder
Pinch sea salt
Coconut Cesar Dressing
3 tablespoons coconut yogurt
1 tablespoons water
1/2 juice of lemon
1/2 tablespoon apple cider vinegar
1/2 tablespoon nutritioonal yeast flakes
Garnish
Sea salt, black pepper, extra virgin olive oil, sumac
TIP - If you do want to use the seeds from your squash, they need some love and you need to remove the stringy squash strands from the seeds before hand.
Method
With this dish you can get most of the things cooked a once if you feel confident. If you want the eggs first thing is to ideally bring the eggs to room temp before boiling them. Place the eggs in a small saucepan with cold water, put them on a medium heat and simmer them for 6 minutes.
Meanwhile in this time you can cook the corn. Rub the corn with rapeseed oil, salt and pepper add to the frying pan and cook it for 6-8 mins turning throughout. You're looking for a nice black car.
In another small frying pan you can add your toasted seed mix and spices to a dry pan and toast them on a low medium heat for 5 minutes.
Give your lettuce a good wash and chop it up as you like, slice the avocado and apple and add to a boil.
When the eggs are done pop them under some cold water and remove the shells and cut lengthways.
Once the corn is nicely charred, you need to cut the corn away from the husk. Place the bottom of the corn on your chopping board, hold the tip and slice down towards the board.
For the cesar dressing add to a bowl and give it a good mix.
To plate up, get a good handful of the salad into a bowl, place the eggs around, give some good seasoning of salt and pepper and extra virgin olive oil spoon over the dressing. Then add the toasted seed baharat mix over the top. A nice sprinkle of sumac if you have it.