This is the last weekend in my little Camden flat I have the opportunity to cook.
Next weekend I will be packing up and moving my belongings into storage ahead of my travels. This week will also be super busy at work so today I am relaxing and spending it all day in the kitchen.
I am so sad to leave my home but it’s also been great to be here for the past year. Lots of memories and not to mention a LOT of cooking. The perks of living on my own have meant I can use and abuse the kitchen whenever I want.
Hopefully when I return from my travels I will be able to find a new home with a great kitchen. I am not quite sure where home will be yet but that’s part of the excitement.
Aside my travels to Malaysia and Indonesia, I will head to the South of France for a while. Cooking up delicious treats and working on my blog from a little town up on the mountains called Blasausc.
As sad as I am to leave, I have such exciting things ahead, change can only be a good thing.
Wanting to ensure I made the most of my last weekend I had the girls over for food and drinks.
I made this salad with some Paleo Pizzas and my chocolate and cacao cake for pudding with orange ice cream. Yum.
This is really refreshing salad and adds a lovely pop of colour to the table.
I think this would also go really well with white fish like Seabass or Cod.
This is so simple to make and also vegan 🙂
- 1 seeded pomegranate
- 1 x orange
- 50ml balsamic vinegar
- Handful of seeds
- 5 x radish
- Pea shoots & Lambs lettuce
Firstly, keeping the skin on, slice the orange into circular pieces.
Cut the skin off forming hexagonal shapes and cut into two so you have segments.
In a saucepan, lightly toast the seeds on a low heat.
Place the leaves into a salad bowl and add the balsamic vinegar to the pomegranates. Sprinkle over the salad and mix together.
Thinly slice the radish and sprinkle over the leaves with the orange and toasted seeds.