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.
Squash salad with black cabbage crisps and pomegranate
The squash salad with black cabbage crisps and pomegranate combines the flavours of autumnal fruits and vegetables.
Ingredients
150 g of butternut squash
olive oil
salt and pepper
1 head of black cabbage
1 lemon, grated peel
50 g of fresh spinach or arugula
10 g of slightly toasted squash seeds
1/2 cup of pomegranate seeds
Preparation
Preheat the oven at 200°C. Peel the squash, cut it into thin slices and remove the seeds. Brush the squash with olive oil, salt and pepper in a baking pan covered with greaseproof paper. Bake for about 20 minutes. Let it cool.
Lower the heat of the oven to 175°C. Cover a pan with greaseproof paper. Clean the black cabbage leaves under running water. Remove the stalks with a knife. Place the leaves in a pan. Add oil, salt, pepper, and finely minced lemon peel. Bake for 10 minutes.
In a platter, combine all the ingredients, add spinach and squash seeds and serve the squash salad with black cabbage crisps and pomegranate.
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