May is the month for Rhubarb, don’t you know?! And I was gifted some this week from a thoughtful “green-fingered” yoga student. As they were a particularly vibrant colour – hot pink with lime veins down each stem – it would have been a crime to hide such beauties beneath a crumble topping! So I put mine centre stage in a salad!
Serves 2
| Dressing Ingredients:
2 tbsps. olive oil 2 tsps. balsamic vinegar ½ tsp. sumac 1 tsp. pomegranate molasses (or honey) Sea salt & black pepper |
Salad Ingredients:
3-4 stems rhubarb 4 thin slices red cabbage Smoked tofu, sliced Handful of basil leaves, roughly torn 2 tbsps. pomegranate seeds (optional) |
Preheat the oven to 200oC. Wash and trim the rhubarb and then cut into 4cm pieces – I think cutting on the diagonal looks more elegant! Arrange on a greased a baking tray. Using a sharp knife, cut 4 thin slices through the middle of a red cabbage (so you have large circles) and add to the baking tray. Bake in the oven for 10 minutes – the rhubarb should be tender but still holding its shape (be careful not to overcook as it will quickly go mushy!) Whilst the rhubarb and cabbage are cooking, whizz together all the dressing ingredients. Once cooked, divide the cabbage circles between two plates. Then arrange the rhubarb and tofu slices on top. Scatter with the torn basil leaves and pomegranate seeds (if using) and then drizzle with the dressing. For extra indulgence, I like to drizzle a little light tahini over mine too!
