For this summer, food stylist and photographer Julia Maksymczuk has created a recipe of mixed grains salad, beautifully presented in the KRONOS double wall soup bowl. Enjoy your meal!
[Ingredients] (For 2 people)
- 100g Mixed grains
- 3 Asparagus spears
- 4 strawberries
- 2cc pine nuts
- 1 handful basil
- A few cooked peas
- 5 tbsp Olive oil
- 3 tbsp Lemon juice
- A few pieces of fresh goat cheese or feta cheese
[Method]
- Cook the mixed grains according to the packet instructions.
- Put the pine nuts on a baking tray and roast for 5 minutes at 200°C, making sure they don't brown too much.
- Finely chop the strawberries.
- Chop a handful of basil.
- Mix the strawberries, basil, pine nuts, 4 tbsp olive oil, 2 tbsp lemon juice, salt and pepper.
- Place the salsa in the bottom of the bowls, followed by the grains mixed with the cooked peas.
- Take the asparagus and slice lengthways with a vegetable peeler to make asparagus "tagliatelle".
- Toss the asparagus with 1 tbsp olive oil and 1 tbsp lemon juice and arrange on the grains.
- Place some goat cheese and a few strawberries on top and garnish with a basil leaf.
- Mix everything well with the salsa and enjoy!
[PARTER INFO]
Julia Maksymczuk is a Food stylist & Photographer. Since 2009, she has been sharing recipes and culinary recommendations on her blog and Instagram.
