This warm salad gives you an Asian taste with the crunchy sunchokes tasting a bit like fresh bamboo shoots.
Sunchokes are the root of a beautiful yellow flower that we can also eat. At the Olive Retreat you learned that the roots often contain less nutrients than the leaves above the ground, so never waste the carrot leaves, beet root leaves, green part of the leek family, etc. The green also contains chlorophyl, excellent for our detox system, and nature's way to offer us compact and stored sun energy.
- Red pepper
- Cocktail tomatoes
- Boiled whole rice
- Lettuce: different types
- Olive oil
- Tamari soy sauce
Lightly heat the oil with the ginger and the chili. Stir fry the sunchokes, tomatoes, pepper and leek, cut in pieces. Add the pre-boiled rice when soft, after a few minutes only. Stir, add tamari, and serve on the cut lettuce and avocado. Squeeze some orange juice over.