Greens and sardines
🐠Greens and Sardines🐠
I have been really craving fish recently, I think it’s partly to do with seeing so many beautiful pictures of Cornwall on instagram ( thanks guys 🙄 ) ! I’m really trying to cut down on my fish intake for ethical and health reasons and to be honest buying fish in Berlin doesn’t really appeal to me in terms of finding quality and freshness. However, sometimes I do really feel like my body is telling me to eat it which probably means I’m lacking some of the nutrients found in fish. Luckily my partner just brought back lots of tinned sardines from his trip to Porto so I made this colourful summer salad to go with them. I like to make both of these salads in bulk as they go so well with most things and will also keep in the fridge for a couple of days. The carrot and beetroot slaw is also amazing in vegan burgers, a recipe I will be sharing soon.
Carrot, beetroot and hazelnut slaw:
2 carrots
1 beetroot
handful of roasted hazelnuts
Tahini dressing ( 1 tbsp tahini, 1 tbsp water, 1 tbsp oil, 1 tbsp honey)
Grate the carrot and beetroot and put into a large bowl with the roasted hazelnuts. Make the tahini dressing by combining all of the ingredients in a small bowl until you form a thick paste. Add the dressing to the veg with a pinch of salt.
Raw cabbage and apple salad:
1/2 small red cabbage
1 apple
1 tbsp apple cider vinegar
1 tsp mustard
1 tsp oil
1/2 lemon
1 tsp honey
Handful of mint
Finely slice the cabbage and apple and place in a large bowl. Mix the rest of the ingredients together ( apart from the mint) and pour over the veg. Add a pinch of salt and pepper.
Serve with the sardines and some green leaves of your choice. I also added some black olives give it more of a Mediterranean feel.
Enjoy!