Copyright John Paul Urizar
www.johnpaulurizar.com.au
This salad is a modification of a version using pomegranates. Like pomegranates the Goji is packed with vitamin C and antioxidants and after they've soaked in verjuice are almost as juicy.
Pour the verjuice into a small pan and gently heat. Remove from the heat and add the goji berries to soak.
While the goji berries are soaking, place the walnuts in a small dry pan with the maple syrup and stir continuously over a medium heat until the maple syrup dries and coats into the nuts. Remove from the heat and set aside.
Drain the goji berries and return the verjuice to the pan to reduce over a medium heat. Reserve the reduced verjuice for the dressing.
Slice the tomatoes approx 7mm thick and arrange onto individual plates. Mix the olive oil with the verjuice and season with sea salt and pepper. Spoon some of the dressing over the tomatoes. Sprinkle the goji berries and parsley over the tomato, and top with the walnuts.
Serve with crunchy soy and linseed bread.
Note: Goji berries are also known as wolfberries and are grown in both Tibet and China. Although the Tibetan goji are more expensive to buy, they are chemical, pollutant and sulphur dioxide free.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1178 kj |
| Calories | 282 kcal |
| Fat | 26 g |
| Saturated Fat | 2.3 g |
| Total Carbohydrate | 10.3 g |
| Total Protein | 5.2 g |
| Fibre | 3.5 g |
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