roasted almonds



There is no pop corn in this salad, so you might ask where the name does come from… I was cooking the brown basmati rice and there was a wonderful smell in the kitchen. It is at this moment that my son pop in the kitchen asking if I was making pop corn…

I love this salad because it has a combination of green and yellow which are, for me, two wonderful colours that Nature can offer us. The crisp of the roasted almonds mix well with the tenderness of the broccoli.  The brown basmati rice has a lovely flavour well complemented by the fresh goat cheese. The calendula petals add the sunshine touch to this summer dish. To make this salad you will need:

  • 1 cup of brown basmati rice
  • about 200 grams of broccoli (only the heads)
  • 30 grams of chopped almonds
  • 60 grams of fresh goat cheese
  • 1 head of a calendula flower
  • 1 lemon
  • olive oil
  • coconut oil
  • mustard
  • salt
  • pepper

Prepare the rice by cooking it following the given instructions on the package (typically you have to wash it first and then cook it for about 40 min). Wash carefully the broccoli and steam them for a couple of minutes (10-15 min). Heat a pan on a medium heat and add a teaspoon of coconut oil. When the oil is melted add the almonds and roast them until golden brown. Set aside. When the rice is cooked, drain it, rinse it. Once cooled, put it in a dish and add the broccoli. Add in to the dish the fresh goat cheese that you have either diced or crumbled. (I served it aside as my son doesn’t like it) Top the mix with the roasted almonds and dress with the calendula petals.

Next, prepare the seasoning by mixing 5 table spoons of lemon juice, 8 table spoons of olive oil, one teaspoon of mustard, salt and pepper. Add the seasoning to the salad. You will have a wonderful dish with green from Nature and some sunshine rays. Ideal to lift up your mind and spirit.