One week into my stay in Mauritius and I already stocked up on fresh produce. As you know my love for all things pertaining to slow living, it had to be organic seasonal vegetables grown by local farmers.
Fresh produce shopping
I was not sure what I would find. Given that I’ve lived most of my cooking years in South Africa and not my own country, I had no idea what vegetables I would find during this time of year in Mauritius. To my absolute delight, there was an appreciable selection. There were also some other locally-grown vegetables, however I didn’t know how to cook them or what to even use them in! (This nomad is still learning and growing her cooking skills as she goes along!)
My basket is full of delicious fresh produce. A sight that makes me giddy and all kinds of excited! How can I not?! I thought about Foodie Fridays and what I would plan for you. (And incidentally, my tummy).
The whole of Friday, I was pacing everywhere and fumbling around the house. Making sure the tablecloth is just so. That the eggs are boiled perfectly. The carrots peeled nicely. And remember to take pictures in between!
My fresh Mauritian winter vegetable salad
So here’s my nomad-friendly recipe with how I used these organic vegetables. The thought of no pesticides is enough to make me want to eat my food raw. The decision: a fresh salad!
2 x eggs, and
Fresh winter vegetables as follows:
- 3 baby radishes
- A bunch of frisée lettuce
- 2 baby carrots
- Olive oil
- Fleur de sel (or use any salt you have)
- a wooden chopping board
- a knife
- a peeler
- a small pot (for boiling eggs)
- a salad bowl
- serving salad spoons
- In a pot, bring the eggs to boil until medium. Cool, peel, then cut or slice as you wish.
- Slice the radishes thinly. Add to salad bowl with a drizzle of olive oil.
- Twist chunks of the frisée lettuce by holding with both hands, about 1-2cms apart. Let them fall into the salad bowl.
- Peel carrots so that you get short, thin strips to colour your salad
- Finally, add the eggs.
- Add more olive oil (or a dressing of your choice) and sprinkle with salt. I used fleur de sel to get that crystal-like, crunchy bite. Mix lightly to coat.
- Serve with artisan bread
I hope you enjoy this recipe and create fresh salads of your own. It’s a great way to have a nutritious and healthy meal. It can be eaten as a light lunch, or a side.
There’s nothing better than a fresh salad on humid days in Mauritius. Yes, even in winter!
I had this salad for lunch, with sliced bread, and a glass of homemade ice tea. Divine!
Let me know what salads you like to create. Enjoy!
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