Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Savoy and black cabbage salad with oranges and walnuts
The Savoy and black cabbage salad with oranges and walnuts is garnished with pomegranate and a tahini-based sauce.
Ingredients for the Savoy and black cabbage salad with oranges and walnuts
300 g of Savoy cabbage
3 leaves of black cabbage
2 oranges
1 pomegranate
100 g of walnuts
pepper
For the sauce
2 spoonful of tahini
1 spoonful of honey
1/2 a lemon, juice
2 spoonful of olive oil
salt
Preparation
Wash the Savoy and black cabbage. Remove the stalks and cut the vegetables into tiny pieces.
Bring a casserole full of water into a boil, add the vegetables and parboil for one minute. Put the vegetables into a bowl full of cold water. Peel and slice the oranges. Shell the walnuts and clean the pomegranate.
Toast the walnuts in a frying pan over medium heat until golden brown. Combine all the ingredients and mix well.
In order to prepare the sauce, thoroughly mix all the ingredients.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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