French inspired in that they incorporate a lot of different ingredients, all sourced locally – and French in that I enjoy them and prepare them mindfully. They are qualitative rather quantative, leaving me full, satisfied and nourished.
Endive Shell Salad:
Full of vitamins, protein and this takes minutes to make – I had never really tried endives until I moved to France, the French love them – and for good reason, they are delicious. I like to drizzle my salad in a thick balsamic vinegar to give it a delicious glave, this is what you will need: Endives, Cherry Tomatoes, Mache Lettuce, 1 Avocado, Bacon Pieces, 1/2 Red Onion, 1 Apple, Sesame/Lin seed, Olive Oil & Balsamic Glaze. Be adventurous too, throw in whatever other veggies/fruit you have in your fridge -some of my other favourites to add are sundried tomatoes, pears or beetroot. Chop everything finely and use to fill the endives.
Mango, beetroot & prosciutto salad:
So delicious and so simple. Simply chop half a mango and half a beetroot into some rocket leaves, roll up a few slices or organic prosciutto, drizzle with balsamic vinegar & oil olive.
Cut open an avocado, fill with mache leaves (a French favourite) and 2 handfuls of cashews. I also like to add cherry tomatoes.
Topped Rye Crackers:
Spread with red pepper hummus, sprinkle with parsley or cilantro and top with a generous wedge of goats cheese. I find it interesting how ubiquitous hummus is in France, the French seem to love – and as for goats cheese, you won’t find a better flavour then the chevre available in France.