It was last week during my time in the perma culture farm La Ferme du Bois-le-Comte in the Ardennes in south Belgium. The fresh lettuces just kept on coming fresh from the field and we kept on making more and more salads from it.
It was 33 degrees outside and everything seemed to keep on melting around us. So we cooked light and nice food. Cause that’s what you do, you balance your cooking with the weather. And when it’s so hot it’s time for fresh, juicy, crispy, raw and sour-bitter tasting dishes.
My assistant Aitziber who comes from the basque countries came up with this combination of oranges and black olives. When she suggested it everyone in the room said yeaaaaaah at the same time. I added up piri-piri which is my favorite (Portugees!) spice mix at the moment, but you can replace it with cayenne pepper for example. And then it was clear- that was it.
So turn off these gaz stoves for now, get your cutting boards out there and slice through these oranges.
1 big and crispy lettuce (or a mix of few for choice), torn into big chunks
3 oranges, cut into thin rounds
1/2 cup black olives
1 tbsp olive oil
1/2 cup pumpkin seeds
For the dressing:
1 tbsp olive oil
Juice from 1 lemon
1 tbsp apple cider vinegar
2 big pinches of salt
Few sprinkles of piri piri (or a little bit cayenne pepper)
Place 1 tbsp olive oil and pumpkin seeds on a skillet pan over medium heat. Keep on mixing for 2-3 minutes until all the seeds start to puff and turn golden brown. Set in a separate bowl.
Mix the lettuce, olives, oranges and roasted pumpkin seeds. Mix all the ingredients for the dressing and pour over the salad. As simple as that.
