For a couple of weekends now, I’ve been happily waking up to a lightly bright room. The sun shyly peeks through my curtains and I can’t help but start my days smiling!
Stepping on my balcony still in slippers, I love inhaling the smell of freshly cut grass and flowers showing their crazy beautifulness in my backyard tree.
Spring brings newborn sunshine, late afternoon thunderstorms and starry nights out, or to put it simply, a lot of things that I adore. With its arrival, I store my obsession for soups and stews far away in my freezer and bring out my creative salad-making skills! While you can read my last summer’s salad inventions here, here and here, get ready for a whole new delicious one below!
The Spring Veggies Salad Bowl
Ingredients for the salad
- 1/2 cup of barley
- A handful of baby tomatoes
- 3 peeled carrots
- Your favourite salad: roquette, baby spinach…
- 1 cinnamon and paprika sweet potato (baked)
- 1/3 cup of sunflower seeds
- 1/2 cup of raisins
- 1/2 avocado
Ingredients for the dressing
- The juice of a lime
- 2 tablespoons of tamari
- 3 tablespoons of olive oil
- Pepper to taste
Pre-heat the oven to 400F.
Wash the sweet potato and cut it into chunks. Place your sweet potato chunks onto a baking tray and cover with olive oil, 1 tablespoon of paprika and 1 tablespoon of cinnamon. Mix it all together. When your oven is ready, bake for about forty minutes, and make sure to turn them over halfway through so that they are evenly cooked.
While the sweet potatoes are on the go, bring 1 1/4 cup of water to a boil. Once it is boiling, pour the barley into the water and simmer for 40 minutes.
Once your potatoes and barley are cooked, let them cool for a little while before mixing with the rest of the ingredients.
Peel your carrots into long slices, chop your tomatoes and avocados. Mix all salad ingredients together, then add your cooled potatoes and barley and generously cover with the salad dressing.
Enjoy the healthy taste of spring!