Having just booked what will be the final stop on our American west coast road trip I think it’s fair to say I’ll be wishing the next few months away with rapid anticipation and excitement. We, my family and I, have been planning this holiday for a while, researching, taking advice and adjusting our route so we can see and appreciate as much as possible. So now that all the accommodation is booked I can focus on the really important stuff – where to eat.
I’ve been compiling a list of restaurants, cafes, juice bars and of course, where to get the best ice cream and coffee. If you know of any useful blogs, books or even have a favourite hang-out anywhere between San Francisco and San Diego then I’d love to hear from you.
Much of our accommodation is through Airbnb, and having never stayed in an Airbnb house before (gasp), I’m also eager to check out the local farmer’s markets and food stores to make the most of our Californian kitchens. Any suggestions for local markets?
This warm salad has been a lunchtime favourite of mine over the past few weeks, mostly eaten in front of my computer screen as I book flights and hire cars. The lightly fried vegetables keep their crunch and fresh taste whilst taking on the flavour of the sage and mustard dressing.
Ingredients: serves 2
Half a cauliflower
120g brussels sprouts
1 tbsp coconut oil
4-5 sage leaves
Zest and juice of a lemon
2 tsp olive oil
1 tsp mustard
¼ cup walnuts
Remove the florets from the cauliflower and place them in a food processor. Pulse until you get a rice-like texture. Rinse and remove the outer leaves on the Brussels sprouts and cut them in half. Place the flat surface of the sprout on a chopping board and thinly slice. You can shred the sprouts in the food processor, but I like to keep them a little thicker by hand slicing – this adds texture to the salad.
Heat the coconut oil in a frying pan on a low/medium heat then add the cauliflower and sprouts and lightly fry for a few minutes. Finely chop the sage leaves and add these to the pan with a good pinch of salt and the lemon zest. Fry for a few more minutes.
To make the dressing mix the mustard, olive oil and lemon juice together.
To serve, place the cauliflower and sprouts on plates or in one large bowl. Drizzle over the dressing and scatter with crumbled feta, roughly chopped walnuts and pomegranate seeds