Our dinners at home are mostly Indian fare .Once in awhile I love making a big salad loaded with different colours of vegetables, crunch from nuts and seeds ,lots of fresh herbs and a nice tangy vinaigrette.
Since we had a crusty sourdough batard (oval loaf of sourdough) and some freshly made mushroom pate’ , a big salad seemed an ideal accompaniment. Also earlier in the week our regular organic produce supplier had got in some beautiful red and yellow bell peppers from their farmer in the hills (Ooty). Added to that there was a gorgeous head of deep purple cabbage. The colours and textures were exactly what I was looking for.
Like I said it had been awhile since we had that kind of a simple meal which required little effort but what’s the use of buying crusty bread if we can’t do complete justice to it. Arabindh of Plan B said he had proofed it for an extra day for a bit more rise and had baked it a little longer to get that darker crust. Since it’s emmer wheat the crumb may not be as open as it is in sourdough made with bread flour but it is delicious and when we sit down to a meal, that’s all that matters.
The crunch from the veggies and the seeds, the richness of that egg and the sour-sweet notes from the dressing make this an incredibly satisfying dish. You can substitute the egg with grilled ; paneer or mushroom or green banana if you would like to try a vegetarian option.
I do hope you try this salad and enjoy it on your own or with family.
Lovely salad . Filled with exotic flavours . Enjoyed it thoroughly.
Excellent ! So glad you tried it Bindiya 🙂