A recipe for a salad with with kale, beetroot, avocado and sesame from Maria-Carin Gala’s Organic Kitchen.
Trevor Brown is a freelance composer, multi-instrumentalist, improviser, director, producer, sound designer, occasional academic and radio presenter and generally an interesting person that you just have to love. He also makes the best brown rice salads and he has allowed me to share this recipe with you. When you hear his music you will surely be able to imagine that his food creations will taste unique and delicious, yet captivating despite their ease. Check out trevorbrownmusic.com. This macrobiotic dish was one of my first few encounters with incredibly healthy, sexy, and delicious food, many many moons ago, that I will never forget.
2 cups brown rice
4 cups water
6 x 6 cm piece kombu seaweed
8 leaves kale
1 bunch spring onions
2 garlic cloves
1 medium beetroot
1 ripe avocado
2 tbsp tamari
1/2 red capsicum, chopped finely
2 tbsp sultanas
2 tbsp toasted sesame oil
1 tbsp umeboshi vinegar
1 tbsp tamari and salt, to taste
1 tbsp fresh ginger, chopped finely
2-4 tbsp roasted sesame seeds
Few more roasted sesame seeds
Soak the rice in water overnight and strain in the morning.
Add fresh water so that there is a thumb tips amount of water covering the rice. Bring to the boil with a pinch of salt and kombu, if you found the latter in the shops, if not leave out, no worries.
Cook with the lid on until perfectly ready.
Slice the kale and spring onion and fry both with olive oil.
Then add garlic and tamari and fry everything until nice and golden brown. However, be gentle on the heat to avoid burning the garlic – otherwise it loses its flavour.
Grate the beetroot. Cut the avocado.
In a big beautiful salad bowl throw everything together (the avocado last otherwise it will turn to mush).
Add the dressing ingredients and mix well.
Now it’s time for the avocado.
Garnish with the sesame seeds, freshly chopped coriander and devour!
Through twists and turns to find my real passion – Maria-Carin’s life story