Islands
Recipe: Nick’s Specialty Salad
Guest: Islands
Air Date: November 14th, 2008
The Recipe:
2 cans of chick peas
2 red onions
2 green peppers
100 g of Red Star nutritional yeast
2 heads of fresh arugula
2 Cups brown basmati rice
2 avocados
1 pomegranate
2 tomatoes
salt and pepper to taste
For The Dressing Whip up:
1/2 cup of tahini
2 tbsp maple syrup
1/4 cup olive oil
2 tbsp Balsamic vinegar
a pinch of salt
Start by getting the rice cooking in a small pot. Then chop up the garlic and onions into fairly large chunks. Saute up the garlic first at a high heat giving it a quick roasting affect in a cast iron pan. Then toss in your onions and some salt and pepper and let that fry for a few minutes. Next add in the green peppers, and nutritional yeast. Let the mixture saute for another 5-10 minutes. In the meantime chop up the tomatoes, and avocado. Prep up the pomegranate by tearing it open and pulling out all of the seeds. Save the seed in a bowl, and discard the the thick peel. When your rice and saute are ready to go you can assemble the salad. First lay down a bed of brown rice, then a hearty scoop of the chick pea saute, next add a healthy pile of the arugula, followed by the fresh avocado, tomato and pomegranate, and finally a thick drizzling of the delicious dressing. Now your ready to enjoy.