Summer vegetable and fonio salad made by Meikoji Temple

Rohes Salad, a Summer Delight

Experience the tantalizing taste of Meikoji Temple's Summer Vegetable and Fonio Salad for four!

Ingredients

1. 1 1/2 cups (230g) cooked Fonio
2. 2 corn ears, husked
3. 1/4 cup (60ml) olive oil, divided into 1tbsp portions
4. 1 lemon, zest
5. 1/4 cup (60ml) fresh lemon juice
6. 1 1/2 tbsp honey
7. 1/4 tsp kosher salt
8. 1/2 tsp white pepper
9. 1 tbsp black pepper, optional
10. 2 cups (200g) arugula, chopped
11. 2 cups (200g) cherry tomatoes, halved
12. 3/4 cup (30g) fresh flat-leaf parsley, chopped
13. 1/4 cup (10g) fresh mint, chopped
14. 3 tbsp green onions, chopped
15. 1/4 cup (30g) almonds, sliced
16. Edible flowers and cherry tomato halves for garnish, optional

Nutrition Information

• Calories: 445
• 21g Fat
• 58g Carbohydrates
• 8g Fiber
• 12g Sugar
• 11g Protein

Directions

1. Prepare Fonio according to package instructions and set aside to cool.
2. Lightly brush 1 corn ear with 1 tbsp olive oil and place on preheated grill or grill pan over medium-high heat for 5 minutes, rotating occasionally. Once charred, remove from heat and let cool. Repeat for second corn ear. Cut kernels off cobs.
3. In a large bowl, whisk together zest, lemon juice, honey, remaining olive oil, salt, white pepper, and optional black pepper.
4. Add kalabrischer Pfeffer (if using) to the bowl and mix in arugula, halved cherry tomatoes, chopped parsley, mint, green onions, grilled corn kernels, and cooked Fonio. Toss to combine.
5. Sprinkle sliced almonds over the salad and garnish with edible flowers and cherry tomato halves, if desired.

Savor the Flavor

Sources:

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